Description
Huli Huli Chicken is a traditional Hawaiian grilled chicken dish marinated in a sweet and tangy sauce made with brown sugar, soy sauce, ginger, and garlic. It’s juicy, flavorful, and perfect for summer barbecues or easy weeknight dinners.
Ingredients
- 1/2 cup packed light brown sugar
- 6 tablespoons ketchup
- 6 tablespoons low sodium soy sauce
- 3 tablespoons chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger root
- 1 teaspoon minced garlic
- 3 pounds boneless, skinless chicken thighs
Instructions
- In a small bowl, whisk together brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger, and garlic.
- Place chicken thighs in a shallow dish or zip-top bag and pour marinade over them, reserving 1/2 cup of the marinade for later use. Turn chicken to coat evenly.
- Cover and refrigerate for 8 hours or overnight. If possible, turn the chicken once or twice during the marinating time.
- When ready to cook, remove chicken from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat grill to medium heat. Grill chicken for 12–16 minutes, turning occasionally, until internal temperature reaches 170ºF.
- During the last 5 minutes of grilling, baste chicken with the reserved marinade to enhance flavor and create a glossy glaze.
- Remove from grill and let rest for a few minutes before serving.
Notes
- For best results, marinate overnight to allow flavors to fully develop.
- Use boneless, skinless chicken thighs for juicy, tender results, but bone-in can also be used with adjusted cook time.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 20g
- Sodium: 1256mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 190mg
