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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken with teriyaki-style Hawaiian glaze—sweet, savory, and sticky with charred caramelized edges. Marinate for deep flavor, then grill while turning (huli) and basting until the chicken hits 165°F.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Huli Huli marinade
  • 3 lb chicken thighs or legs Use bone-in for best caramelization if you prefer; cutlets will cook faster.
  • 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 Choose sherry for a slightly deeper flavor.
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tsp sesame oil

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, 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 and set it aside.
Marinate
  1. Add chicken thighs or legs to the remaining marinade and turn to coat thoroughly.
  2. Cover and marinate in the refrigerator for 2-8 hours.
Grill and caramelize
  1. Preheat the grill to medium heat.
  2. Grill the chicken, turning (huli) frequently, and brush with the reserved marinade.
  3. Continue grilling for 25-30 minutes until the internal temperature reaches 165°F and the glaze looks caramelized, charred at the edges, and sticky.

Notes

For safer basting, only brush with the reserved 1/2 cup marinade (don’t reuse marinade that touched raw chicken). Refrigerate leftovers up to 3-4 days; freeze up to 2 months for best texture. For a lower-sugar option, reduce brown sugar to 1/3 cup and increase pineapple juice slightly to keep the sticky Hawaiian glaze style.