Huli Huli Chicken Recipe

Prepare marinade

In a medium bowl whisk together soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, Sriracha (if using), chopped green onion, kosher salt, and black pepper until sugar dissolves and mixture is uniform.

Marinate chicken

Place the chicken thighs in a large zip-top bag or shallow baking dish. Pour 1 cup of the marinade over the chicken, making sure pieces are coated. Reserve at least 1 cup of marinade in a separate container (do not let it contact raw chicken). Seal the bag or cover the dish and refrigerate for at least 3 hours, ideally overnight for best flavor.

Prepare glaze

Strain the reserved marinade through a fine mesh sieve into a small saucepan to remove solids. Bring to a gentle simmer over medium heat for 3 minutes to lightly cook it. In a small bowl mix cornstarch with cold water to make a slurry; whisk the slurry into the simmering reserved marinade and cook 1–2 more minutes until slightly thickened and glossy. Remove from heat and keep warm. This glaze will be used for basting and serving.

Preheat grill

Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking. If using a grill pan or broiler indoors, preheat accordingly and ensure a hot surface.

Initial sear

Remove chicken from the marinade and let excess drip off. Place chicken skin-side down on the hot grill. Sear for 4–6 minutes without moving to get good caramelization. Flip and sear the other side 3–4 minutes.

Indirect cook and baste

Move chicken to indirect heat (or reduce burner to medium-low) to finish cooking. Brush the skin side with the warm reserved glaze. Close the grill lid and cook 12–18 more minutes, flipping and basting every 3–4 minutes with the glaze, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will depend on chicken size.

Optional oven finish

If you don't have a grill, preheat the oven to 400°F (200°C). Sear chicken skin-side down in a hot ovenproof skillet for 4–6 minutes, then flip, brush with glaze and transfer to the oven. Roast 15–20 minutes, basting once or twice, until internal temperature reaches 165°F (74°C).

Rest

Transfer cooked chicken to a platter and let rest 5 minutes. Brush one final time with the reserved glaze to add shine and flavor.

Sprinkle toasted sesame seeds and extra chopped green onion over the chicken. Serve with lime wedges and steamed rice or macaroni salad on the side.