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Grilled Huli Huli Chicken

Grilled huli huli chicken with a sticky pineapple-soy glaze that caramelizes as the thighs char on the grill. Marinate for deep umami flavor, then baste in intervals until the skin turns golden and lacquered.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinate time (minimum) 2 hours
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Asian
Ingredients Equipment Method Notes

Ingredients
  

Marinade / Glaze
  • 0.5 cup pineapple juice
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup brown sugar, packed
  • 0.25 cup ketchup
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 4 clove garlic, minced
  • 1 tsp sriracha (optional, for heat)
Chicken
  • 3 lb bone-in, skin-on chicken thighs and drumsticks
  • salt to taste
  • black pepper to taste
  • 2 tbsp vegetable oil (for grill)
To Serve
  • sliced green onions
  • sesame seeds
  • grilled pineapple rings (optional)

Equipment

  • 1 grill

Method
 

Make the pineapple-soy marinade
  1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, grated ginger, minced garlic, and sriracha until the sugar dissolves completely.
  2. Reserve 1/2 cup of the marinade in a separate small bowl as your basting glaze, then cover and refrigerate it.
Marinate the chicken
  1. Pat the chicken thighs and drumsticks dry with paper towels, then season lightly with salt and black pepper.
  2. Place the chicken in a large zip-lock bag or shallow dish and pour the remaining marinade over it.
  3. Seal or cover and refrigerate the chicken for at least 2 hours, ideally overnight for maximum flavor.
Prep for grilling
  1. When ready to cook, remove the chicken from the refrigerator 30 minutes before grilling to allow it to come to room temperature.
  2. Discard the used marinade after removing the chicken.
  3. Preheat your grill to medium heat (around 375°F), then clean the grates and brush with vegetable oil to prevent sticking.
Grill and baste to caramelize
  1. Place chicken skin-side down on the grill and cook 5–6 minutes without moving, until the skin is golden and releases cleanly from the grates.
  2. Flip the chicken and baste generously with the reserved glaze.
  3. Continue grilling and basting every 4–5 minutes, turning occasionally, until the internal temperature reaches 165°F (about 25–30 minutes total).
  4. During the last 2 minutes, increase heat briefly to high and baste one final time for a signature sticky, lacquered char.
Finish and serve
  1. Remove the chicken from the grill and let rest for 5 minutes.
  2. Garnish with sliced green onions and sesame seeds, then serve with grilled pineapple rings (optional) and steamed rice.

Notes

For best caramelization, keep basting the chicken often so the glaze stays on the surface as it chars—reserve the 1/2 cup glaze before marinating and refrigerate it. Refrigerate leftovers in a sealed container up to 3–4 days; freeze cooked chicken up to 2 months. For a lower-sugar option, reduce brown sugar slightly (or use a brown-sugar substitute) while keeping the rest of the marinade the same.