Huli Huli Chicken
This delicious Huli Huli Chicken recipe is full of Hawaiian flavors. Whip the marinade together in the morning and you have a quick and easy dinner!
Servings servings
Ingredients
- 1 cup brown sugar
- ¾ cup ketchup
- ¾ cup soy sauce
- ⅓ cup pineapple juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
- 4-5 pounds boneless skinless chicken thighs
Instructions
Marinade
- Whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. Optional step: Set aside about ⅓ cup marinade in an airtight container in the fridge for basting at the end. Set remaining marinade aside while you prep your meat.
- If desired, trim the excessive fat off the chicken thighs. You do not need to remove all of the fat, it adds flavor and will melt off during the cooking process. Just use a clean pair of kitchen shears to snip off and large pieces that might fall off on the grill.
- Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 6-8 hours.
Grilling
- When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate, and then place the chicken on the hot grill and close the lid. Cook around 5 minutes per side, until an instant read thermometer reads between 175-185°F.
- Once chicken is to temperature, reduce heat to low and baste each side with reserved glaze for an additional 1 minute or so.
- Remove chicken from grill. Cover with foil and allow to rest for about 5 minutes before serving.
Notes
Note: Huli Huli marinade contains a lot of sugar which can leave it prone to burning quickly on the grill. Be sure to watch your heat and turn it down if you see the outside of your chicken getting charred too quickly. You can move your chicken to indirect heat for a bit to cook through if needed, and then move back over the flame to get crispy at the end of cooking.
Oven Directions: Preheat oven to 425°F. Line a baking sheet or roasting pan with foil and lightly grease it. Arrange marinated chicken thighs in a single layer and discard used marinade. Roast for 20–25 minutes, flipping once halfway through, until the chicken reaches a temperature between 175-185°F. For extra caramelization, brush with reserved glaze during the last 5 minutes of cooking and broil briefly if desired. Tent with foil and let rest 5 minutes before serving.
Nutrition
Serving: 7oz, Calories: 401kcal, Carbohydrates: 10g, Protein: 59g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 287mg, Sodium: 652mg, Potassium: 786mg, Fiber: 0.1g, Sugar: 9g, Vitamin A: 98IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 3mg
Calories: 401kcal
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