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Huli Huli Chicken

A sweet-savory Hawaiian-style grilled chicken with a sticky brown sugar and soy glaze.
Prep Time5 minutes
Cook Time16 minutes
Total Time3 hours 57 minutes
Servings: 6 servings

Ingredients

  • 1 cup brown sugar packed
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup chicken broth
  • 2 teaspoons ginger
  • 2 teaspoons minced garlic
  • 12 boneless skinless chicken thighs

Instructions

  • In a small bowl, whisk together the brown sugar, ketchup, soy sauce, chicken broth, ginger, and minced garlic until smooth.
  • Reserve 1 cup of the mixture in a covered container and refrigerate for basting.
  • Place the remaining marinade and the chicken thighs into a large resealable bag or container, remove excess air, and refrigerate overnight to marinate.
  • When ready to cook, discard the marinade that held the raw chicken.
  • Preheat a grill or grill pan to medium-high heat. Grill the thighs 5–7 minutes per side, brushing occasionally with the reserved marinade, until the internal temperature reaches 165°F.
  • Remove chicken from the grill, let rest a few minutes, then serve warm.

Equipment

  • large resealable bag or container
  • Small Bowl
  • Grill or Grill Pan
  • Basting Brush
  • Meat Thermometer

Notes

  • If using chicken breasts, pound them to an even thickness before marinating.
  • Boneless thighs or breasts grill 5–7 minutes per side.
  • For bone-in pieces, sear 5 minutes per side then finish over indirect heat for 20–25 minutes.
  • Remove chicken from the grill at 160°F and let rest; carryover will bring it to 165°F.
  • Oven method: sear in a skillet, then bake at 375°F for 15–20 minutes.
  • For freezer meals, freeze chicken in the marinade for up to 6 months.