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Grilled Huli Huli Chicken

Grilled Huli Huli chicken with a glossy pineapple-teriyaki glaze and deep caramelized char marks. Marinated for hours, then grilled bone-side down and basted until the sauce thickly clings to the chicken.
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Prep Time 20 minutes
Cook Time 35 minutes
marinating 4 hours
Total Time 4 hours 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken pieces
  • 4 bone-in chicken pieces (thighs or leg quarters) Use bone-in for best caramelization.
Huli Huli sauce
  • 0.5 cup soy sauce
  • 0.5 cup pineapple juice
  • 0.25 cup ketchup
  • 0.25 cup brown sugar
  • 3 tbsp mirin or dry sherry
  • 4 garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp sesame oil
Grilled pineapple & garnish
  • 4 pineapple rings for grilling
  • 0.25 green onions and sesame seeds for garnish Add at the end for fresh aroma and crunch.

Equipment

  • 1 grill
  • 1 small saucepan

Method
 

Make the marinade and reserve glaze
  1. Whisk soy sauce, pineapple juice, ketchup, brown sugar, mirin, garlic, ginger, and sesame oil until smooth, then reserve 1/3 for basting.
  2. Cover the reserved glaze separately and set it aside until you finish simmering and grilling.
Marinate
  1. Add chicken to the marinade and refrigerate at least 4 hours or overnight, turning once if possible for even coating.
Reduce marinade and grill chicken
  1. Simmer the reserved marinade in a small saucepan for 5 minutes until slightly thickened, then keep warm for basting.
  2. Preheat the grill to medium heat, then place chicken bone-side down and cook, turning every 8-10 minutes and basting generously with the reduced glaze.
  3. Continue grilling 30-35 minutes total until the chicken is deeply caramelized and the internal temperature reaches 165F, basting during the final minutes for extra shine.
Grill pineapple & serve
  1. Grill pineapple rings for 2-3 minutes per side until lightly charred and warm through.
  2. Serve the chicken with grilled pineapple rings, topped with green onions and sesame seeds.

Notes

For the best caramelization, keep basting during the last third of grilling so the glaze reduces without burning. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months (thaw in the fridge). For a lower-sugar option, replace brown sugar with a brown-sugar substitute measured 1:1 where available, and still simmer until slightly thickened.