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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken with a sweet-savory Hawaiian glaze that turns sticky and caramelized as it chars on the grill. Teriyaki-style marinade is reserved for basting so every flip gets glossy island BBQ flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs or legs
  • 3 lb chicken thighs or legs
Marinade
  • 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 Huli Huli marinade
  1. Whisk together soy sauce, brown sugar, ketchup, pineapple juice, sherry or chicken broth, grated ginger, minced garlic, and sesame oil until the sugar dissolves.
  2. Reserve 1/2 cup of the marinade for basting so you have sweet-savory glaze for the grill.
Marinate
  1. Submerge the chicken thighs or legs in the remaining marinade and marinate for 2-8 hours.
Grill and caramelize
  1. Preheat the grill to medium heat, then place the chicken on the grate and cook while turning (huli) frequently.
  2. Baste the chicken with the reserved 1/2 cup marinade during grilling so it becomes charred and sticky.
  3. Cook for 25-30 minutes total, until the internal temperature reaches 165°F and the glaze is caramelized.

Notes

Pro tip: keep the reserved 1/2 cup marinade separate for basting so you can glaze the chicken without relying on raw marinade. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. For a gluten-free option, use gluten-free soy sauce in the marinade.