Grilled Huli Huli Chicken with Charred Scallions
This Hawaiian-inspired chicken gets a glossy, sticky glaze on the grill without burning. By swapping a standard direct-heat method for a two-zone fire, you get perfect caramelized edges and juicy meat, finished with fire-blistered green onions for a visual and savory punch.
- Total Time2 hours 30 minutes
- Yield4 servings 1x
Ingredients
Scale
Chicken & Marinade
- 1/3 cup (80 ml) pineapple juice
- 1/3 cup (80 ml) ketchup
- 1/3 cup (80 ml) low-sodium soy sauce
- 1/4 cup (50 g) dark brown sugar, packed
- 1/4 cup (85 g) honey
- 2 tablespoons unseasoned rice vinegar
- 4 large cloves garlic, grated
- 1 tablespoon freshly grated ginger
- 1 tablespoon Worcestershire sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon chili garlic sauce or Sriracha
- 2 pounds (900 g) boneless, skinless chicken thighs
Grilling & Garnish
- Neutral oil (such as avocado or canola), for the grill grates
- 1 bunch scallions (green onions), root ends trimmed
- 1 tablespoon toasted sesame seeds
Instructions
- Mix the marinade: In a medium bowl, whisk together the pineapple juice, ketchup, soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, Worcestershire sauce, sesame oil, and chili garlic sauce until smooth.
- Reserve the glaze: Pour exactly 1/3 cup of the marinade into a small container and refrigerate it. (This will be your clean basting glaze later).
- Marinate the chicken: Place the chicken thighs in a large zip-top bag or a mixing bowl. Pour the remaining marinade over the meat, tossing to ensure every piece is coated. Seal or cover tightly and refrigerate for at least 2 hours, or up to 12 hours.
- Prep a two-zone grill: Set up your outdoor grill for two-zone cooking: heat one side to medium-high direct heat (about 400°F to 425°F) and leave the other side unlit (indirect heat). Clean the grates thoroughly, then use long grilling tongs to hold a paper towel lightly moistened with neutral oil and carefully wipe the grates. Remove the chicken from the fridge and discard the used marinade.
- Sear over direct heat: Place the chicken on the hot side of the grill. Cook for 3 to 4 minutes per side, just until you achieve deep, caramelized grill marks. Keep a close eye on the meat; the sugars in the marinade can scorch quickly.
- Glaze on indirect heat: Move the seared chicken to the cooler, unlit side of the grill. Brush the meat generously with the reserved 1/3 cup of clean marinade. Close the grill lid and let the chicken cook for another 4 to 6 minutes, until the glaze thickens into a sticky coating and a meat thermometer inserted into the thickest part registers 165°F.
- Char the scallions: During the final 2 minutes of cooking, lay the whole scallions directly on the hot side of the grill. Turn them once until they are lightly blistered and charred.
- Rest and garnish: Transfer the glazed chicken and charred scallions to a serving platter. Let the meat rest for 5 minutes, sprinkle with toasted sesame seeds, and serve.
Notes
- Why it works: High-sugar marinades easily burn over direct flames. Using a two-zone grill setup lets you get the necessary sear quickly, then gently cook the meat through and caramelize the glaze on the cooler side without creating bitter carbon.
- Flavor upgrade: Swapping standard dry sherry for pineapple juice not only aligns closer to classic regional profiles, but its natural enzymes help tenderize the chicken thighs beautifully.
Nutrition (per serving — estimates)
Calories: 347 | Total Carbs: 17g (Fiber: 1g, Sugar: 14g) | Fat: 11g (Saturated: 3g) | Protein: 45g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 portion (about 6 oz cooked chicken)
- Calories: 347
- Sugar: 14g
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 45g