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Grilled Huli Huli Chicken

Grilled huli huli chicken with a sweet-savory Hawaiian glaze that caramelizes into a charred, sticky finish. This teriyaki-style island BBQ method uses reserved marinade for frequent basting while the chicken grills to 165°F.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 2 hours
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and glaze
  • 3 lb chicken thighs or legs
  • 0.5 cup soy sauce
  • 0.5 cup brown sugar
  • 0.25 cup ketchup
  • 0.25 cup pineapple juice
  • 3 tbsp sherry or chicken broth
  • 2 tbsp fresh ginger, grated
  • 4 clove garlic, minced
  • 1 tsp sesame oil

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, brown sugar, ketchup, pineapple juice, sherry or chicken broth, ginger, garlic, and sesame oil until the sugar dissolves and the glaze looks smooth.
  2. Reserve 1/2 cup marinade for basting so you have enough sauce during grilling.
Marinate the chicken
  1. Marinate chicken for 2-8 hours in the refrigerator, turning occasionally so thighs or legs stay evenly coated.
Grill and caramelize
  1. Preheat the grill to medium heat and arrange the chicken on the grates.
  2. Grill for 25-30 minutes, turning (huli) frequently and basting with the reserved marinade as it reduces and thickens.
  3. Continue cooking until the internal temperature reaches 165°F and the surface is caramelized, charred, and sticky.

Notes

For the stickiest glaze, keep basting during the middle of the cook so the sugars caramelize without burning; if the marinade thickens too fast, baste more lightly and turn a bit more often. Store leftovers in the refrigerator up to 4 days. Freeze cooked chicken up to 3 months. For a gluten-free option, use gluten-free soy sauce (and check ketchup and any sherry/broth labeling).