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Grilled Huli Huli Chicken

Grilled Huli Huli chicken is glazed with a sweet-savory Hawaiian marinade and grilled until caramelized, charred, and sticky. This teriyaki-style island BBQ technique uses frequent flipping (huli) and reserved marinade basting for glossy, pineapple-forward flavor.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb chicken thighs or legs bone-in or boneless both work; pat dry before marinating
Huli Huli Hawaiian 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
  • 2 tbsp fresh ginger, grated
  • 4 clove garlic, minced
  • 1 tsp sesame oil use in the marinade for a deeper savory aroma

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, brown sugar, ketchup, pineapple juice, sherry or chicken broth, grated fresh ginger, minced garlic, and sesame oil until smooth. The mixture should look glossy and evenly combined.
  2. Reserve 1/2 cup marinade for basting. Set it aside so you can brush it on during grilling.
  3. Marinate the chicken thighs or legs in the remaining marinade for 2-8 hours. Cover and chill so the flavor penetrates evenly.
Grill with huli basting
  1. Preheat your grill over medium heat. Aim for steady heat so the glaze caramelizes without burning.
  2. Grill the marinated chicken, turning (huli) frequently and basting with the reserved marinade as you cook. Brush a thin, even layer each time you flip so it turns sticky and charred.
  3. Continue grilling for 25-30 minutes, until the internal temperature reaches 165°F and the chicken is caramelized. The surface should be dark-golden, glossy, and slightly tacky.

Notes

Pro tip: keep basting light and frequent—too much marinade at once can flare and scorch the sugar. Refrigerate leftover chicken in an airtight container for up to 4 days; reheat gently so the glaze stays sticky. Freezing is yes (up to 2 months), though the texture may soften after thawing. For a lower-sugar option, reduce brown sugar to 1/3 cup and increase pineapple juice to 1/3 cup for a still-teriyaki-style balance.