Huli Huli Chicken
User Reviews
4.9
Huli Huli Chicken
Description
Huli Huli Chicken showcases chicken breasts or thighs marinated in a mixture of brown sugar, ketchup, soy sauce, sherry, minced ginger, and garlic. Drying and piercing the chicken before marinating helps it absorb the flavors more thoroughly. The marinade is prepared separately and reserved in part for basting during grilling, which adds a caramelized, sticky surface to the chicken when applied toward the end of cooking.
The chicken is grilled over medium-high heat, with careful timing to avoid overcooking and drying out the meat. Using boneless, skinless thighs is recommended for extra tenderness, while breasts require close attention to doneness. The marinade’s sherry contributes a mild acidity and depth, while garlic and ginger bring aromatic warmth.
Serving suggestions include grilled pineapple rings and sliced green onions, which enhance the tropical, savory components. The dish works well as a main course for a casual cookout or family meal.
Substitutions for sherry include rice cooking wine or a non-alcoholic mix of chicken stock combined with pineapple juice to maintain acidity and flavor balance. Preparation time does not include marinating, which is best done overnight or at least 8 hours for maximum flavor infusion.
Ingredients
- 3 lbs chicken breast or thighs, boneless and skinless
- ½ cup brown sugar packed
- ½ cup ketchup
- ½ cup soy sauce regular strength
- ¼ cup sherry
- 2 tsp ginger minced, fresh
- 4 cloves garlic minced
- ¼ tsp black pepper freshly ground
- green onion sliced thinly for garnish over cooked chicken, optional
Instructions
- Use paper towels to dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
- In a bowl, combine all remaining ingredients to make the marinade. Reserve 2/3 cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
- Drain/discard used marinade from chicken pieces.Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the 2/3 cup reserved marinade during the last couple of minutes during grill time - if you start basting too early, it will be more likely to burn.Serve with grilled pineapple rings and freshly sliced green onions, if desired.
Notes
- Chicken thighs are preferred for tenderness; if using breasts, avoid overcooking to keep them moist.
- Sherry adds depth and tenderizes the meat; substitute with rice cooking wine or a mix of chicken stock and pineapple juice for a non-alcoholic alternative.
- Marinate chicken for at least 8 hours or overnight, turning occasionally for even flavor.
- Serve grilled chicken with pineapple rings and green onion slices for traditional flavor pairing.
- Prep time excludes marinating duration; plan accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 230kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 48g | 96% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 317mg | 13% |
| Potassium | 883mg | 19% |
| Fiber | 0.1g | 0% |
| Sugar | 33g | 66% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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