Huli Huli Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
8 hrs 20 mins
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Servings
8 chicken pieces
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Course
Main Course
Huli Huli Chicken
Description
To prepare Huli Huli Chicken, a marinade is whisked from brown sugar, ketchup, low-sodium soy sauce, and chicken broth, combined with fresh ginger, garlic, rice vinegar, and sesame oil. After reserving some marinade for basting, the chicken thighs are coated and refrigerated for at least 8 hours to absorb the flavors thoroughly.
The chicken is cooked on a preheated, oiled grill for several minutes per side, during which the reserved marinade is brushed on to build layers of flavor and color. This grilling method produces a sticky-sweet sauce coating the flavorful and tender chicken thighs. Optional garnishes like green onions and pineapple add freshness and a tropical contrast.
This dish pairs well with rice or steamed vegetables and is suitable for meal prep, as leftovers store well refrigerated up to four days or can be frozen for longer.
For indoor cooking, the chicken can be seared in a skillet with oil before finishing in the oven. Adjust cooking times for different chicken cuts to ensure proper doneness while maintaining moisture.
Ingredients
- 8 chicken thighs approximately 2-3 pounds, boneless, skinless
- 1/2 cup brown sugar packed
- 1/2 cup ketchup
- 1/2 cup soy sauce low sodium
- 1/2 cup chicken broth
- 1 teaspoon ginger root minced or grated, fresh
- 2 cloves garlic minced
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- green onions optional, for garnish
- pineapple optional, for garnish
Instructions
Marinade
- In a medium bowl, whisk the brown sugar, ketchup, soy sauce, and chicken broth. Next, combine the minced ginger root, garlic, rice vinegar, and sesame oil.
- Before pouring it on the chicken, save 1 cup of the marinade, cover it and store in the fridge for basting the chicken later on.
- Next place your chicken thighs in a large freezer bag. Pour the remainder of the soy sauce mixture over the chicken in the bag. Close the resealable bag and move the chicken around to spread the marinade evenly. Let the chicken marinate in the fridge for at least 8 hours, or overnight.
Chicken
- When you are ready to grill the chicken, be sure to put a little bit of oil on the grill grates, and preheat the grill. Remove chicken from the bag and put the thighs on the grill grates. Make sure to throw out the leftover marinade that the chicken was soaking in. Let chicken cook for about 3 minutes on one side.
- While the chicken cooks, brush some of the reserved marinade from the fridge on top of the chicken pieces. After 3 minutes flip the chicken over and cook the other side for another 3 minutes. Brush more marinade on the chicken.
- Repeat this process until the chicken is cooked thoroughly. It usually takes about 10 minutes, but it depends on the temperature of your grill. You’ll know it’s ready when the internal temperature of the tender chicken thighs reaches 165 degrees. If desired, grill some pineapple to enjoy with your Huli Huli Chicken.
Notes
- If no grill is available, sear chicken in a skillet with oil and finish baking at 375°F for about 20 minutes.
- Adjust cooking times for other chicken cuts: bone-in thighs or drumsticks require longer, breasts shorter to avoid dryness.
- Store cooked chicken in an airtight container refrigerated up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8chicken pieces
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1105mg | 46% |
| Potassium | 375mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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