Huli Huli Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
9 servings
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Course
Main Course
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Cuisine
Hawaiian
Huli Huli Chicken
Description
The marinade combines ketchup and soy sauce with brown sugar and rice vinegar, providing sweetness and acidity, while garlic and fresh ginger add aromatic depth. Sriracha and Worcestershire sauce add complexity and optional mild heat. Chicken thighs are marinated for 2 to 8 hours, allowing the flavors to fully penetrate.
Grilling the chicken over medium heat produces a charred exterior and moist interior, with periodic basting from reserved marinade enhancing surface flavor and shine. Sesame oil imparts subtle nuttiness. The recipe suggests cleaning and oiling grill grates for best results.
Serving options include garnishing with green onions or pairing with coconut rice and fresh pineapple for complementary tropical notes.
Adaptations include substituting brown sugar and honey for sweetness or using chicken breasts pounded to even thickness. Temperature should reach 165°F to ensure safety without drying out. The marinade portions easily adjust to different quantities of chicken.
Ingredients
- 1/3 cup ketchup
- 1/3 cup soy sauce low-sodium
- 1/3 cup packed light brown sugar
- 2 Tbsp rice vinegar
- 1 Tbsp sriracha (optional)
- 1 Tbsp Worcestershire sauce
- 1 tsp sesame oil or more to taste
- 1 1/2 Tbsp minced garlic
- 1 1/2 Tbsp peeled and minced ginger fresh
- 3 lbs chicken thigh trimmed of visible fat (about 9 pieces, boneless skinless
- vegetable oil (or olive oil) for brushing grill grates
Instructions
- In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate.
- Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag).
- Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours.
- Preheat a gas grill over medium heat. Clean grill grates and brush with vegetable oil.
- Grill chicken on preheated grill, turning and basting with reserved 1/4 cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn't browning enough you can increase heat near the end of grilling.
- Serve warm garnished with green onions if desired. Optionally serve with coconut rice, fresh pineapple and grilled mini peppers.
Notes
- Brown sugar and honey can replace the brown sugar amount for a different sweetness balance.
- This marinade works well for 2 lbs of chicken thighs if fewer servings are needed.
- Chicken breasts can be used instead of thighs; pound to even thickness and check doneness at 165°F.
User Reviews
Overall Rating
5
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