Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish known for its sweet and savory marinade made from brown sugar, ketchup, soy sauce, and aromatic ingredients like ginger and garlic. This recipe involves marinating boneless skinless chicken thighs overnight, then grilling them while basting with the flavorful sauce until perfectly cooked. It’s a perfect dish for summer barbecues or a tasty weeknight meal.
Ingredients
Marinade Ingredients
- ½ cup brown sugar (packed)
- ½ cup ketchup
- ½ cup soy sauce (preferably reduced sodium)
- ½ cup chicken broth
- 1 teaspoon fresh ginger root (minced)
- 2 cloves garlic (minced)
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
Chicken
- 12 boneless skinless chicken thighs (about 3 pounds)
Optional Garnish
- Green onions
- Pineapple slices
Instructions
- Prepare the marinade: In a medium bowl, whisk together the brown sugar, ketchup, soy sauce, and chicken broth until smooth. Stir in the minced ginger, garlic, rice vinegar, and sesame oil to combine all flavors well.
- Set aside marinade for basting: Reserve 1 cup of the marinade, cover it, and refrigerate. This will be used for basting the chicken during grilling.
- Marinate the chicken: Place the remaining marinade into a large resealable freezer bag with the chicken thighs. Seal and gently move the chicken around to coat evenly with the marinade. Refrigerate for at least 8 hours or overnight to allow the flavors to penetrate deeply.
- Prepare the grill: When ready to cook, lightly oil the grill grates to prevent sticking. Remove chicken from the marinade, discarding the marinade used for soaking.
- Grill the chicken: Place the chicken thighs on the grill over medium heat. Cook for about 3 minutes on one side, then brush with the reserved marinade. Flip the chicken and cook another 3 minutes on the other side, brushing again with the marinade. Continue this basting and flipping process until the chicken is fully cooked through (approx. 10 minutes total) and reaches an internal temperature of 165°F (74°C).
- Serve: Remove chicken from the grill and let rest briefly. Garnish with sliced green onions and pineapple slices if desired before serving.
Notes
- Marinating the chicken overnight greatly enhances the flavors and tenderness.
- Use reduced sodium soy sauce to control the saltiness.
- Ensure the grill is properly oiled to prevent chicken from sticking and tearing.
- Use a meat thermometer to check internal temperature for safe consumption.
- This recipe can also be adapted for oven broiling if a grill is not available.
- Leftover grilled chicken can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
