Go Back

Grilled Huli Huli Chicken

Grilled huli huli chicken is Hawaiian-style, teriyaki-inspired grilling with a sweet-savory glaze that turns caramelized and sticky. Marinated thighs are frequently flipped (“huli”) and basted until charred, then cooked to 165°F for juicy results.
Print Recipe Pin Recipe
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs or legs
  • 3 lb chicken thighs or legs Use bone-in or boneless for the best caramelization.
Huli huli marinade and glaze
  • 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 classic depth; chicken broth works well for a lighter profile.
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tsp sesame oil

Equipment

  • 1 cast iron skillet

Method
 

Make the huli huli marinade
  1. Whisk together soy sauce, brown sugar, ketchup, pineapple juice, sherry, ginger, garlic, and sesame oil until the sugar dissolves and the glaze looks glossy.
  2. Reserve 1/2 cup of the marinade for basting, then set it aside separately from the chicken marinade.
Marinate the chicken
  1. Marinate the chicken for 2-8 hours so the flavor penetrates and the surface becomes sticky.
Grill and baste
  1. Preheat your grill and cook the chicken over medium heat, turning (huli) frequently so both sides char evenly.
  2. Baste the chicken with the reserved marinade during grilling to build caramelized, sticky glaze without drying it out.
  3. Continue cooking for 25-30 minutes until the internal temperature reaches 165°F and the chicken is caramelized, with charred edges and a tacky finish.

Notes

For the stickiest glaze, baste often during the last 10 minutes and keep the grill on medium so sugar doesn’t burn. Refrigerate marinated chicken up to 48 hours; after grilling, store leftovers 3-4 days in the fridge. Freeze cooked chicken up to 2 months. For a lower-sugar option, reduce brown sugar by about 1/4 cup and add a teaspoon of honey only if needed for sweetness.