Huli Huli Chicken Recipe
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Marinate
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 people
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Calories
627 kcal
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Course
Main Course
Huli Huli Chicken Recipe
Description
The Huli Huli Chicken recipe starts with a marinade combining brown sugar, ketchup, soy sauce, rice vinegar, minced fresh ginger, and garlic. After marinating the chicken for at least two hours or overnight for best flavor absorption, the chicken is grilled over medium heat. During grilling, the reserved marinade is used to baste the chicken every five minutes, helping to create a glossy, flavorful glaze and maintain moisture. The chicken is done when it reaches an internal temperature of 165°F, ensuring safe consumption.
This dish is typically served garnished with fresh chopped cilantro and green onions, which add a fresh herbaceous note. It pairs well with grilled pineapple or other grilled vegetables for a balanced meal. The mixture of sweet, savory, and tangy flavors defined by the marinade makes it distinctive.
For best results, lightly oil the preheated grill grates to prevent sticking. The chicken can be stored refrigerated for up to three days or frozen for up to three months. Reheating is possible in the microwave or oven, but care should be taken to avoid overheating in the microwave, which can dry out the meat. Using gluten-free soy sauce adapts the recipe for gluten-free diets.
Ingredients
- ½ cup brown sugar
- ½ cup ketchup
- ½ cup soy sauce
- ⅓ cup rice vinegar
- 1 small knob ginger minced, fresh
- 3 cloves garlic minced
- 4 pounds chicken thighs or breasts, boneless, skinless
- cilantro optional, for serving, chopped, fresh
- green onion optional, for serving, chopped
Instructions
- To make the marinade, whisk together the brown sugar, ketchup, soy sauce, rice vinegar, ginger, and garlic together in a sealable plastic bag or large dish. Reserve ½ cup of the marinade for cooking.
- Place the chicken in the marinade and let it marinate overnight for the best flavor or at least 2 hours.
- Oil the racks of the grill. Heat the grill to medium. Place the chicken on the grill, cooking for 20-25 minutes. Every 5 minutes, flip the chicken and baste with the reserved marinade. The chicken is finished once the internal temperature of the thickest part of the thigh or breast reaches 165°F.
- Finish with a sprinkling of chopped cilantro and green onions. Serve with grilled pineapple if desired.
Notes
- Oil grill grates before cooking to prevent chicken from sticking.
- Refrigerate cooked chicken up to 3 days or freeze up to 3 months for storage.
- Reheat chicken gently in microwave or oven to avoid drying out.
- Use gluten-free soy sauce to make the recipe suitable for gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 44g | 88% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 163mg | 54% |
| Sodium | 2053mg | 86% |
| Potassium | 613mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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