Go Back
–+ servings

Huli Huli Chicken

Prep: 3 hours 15 minutes
Cook: 15 minutes
Total Time: 3 hours 30 minutes
Yield: 12 servings
Course: Entree
Cuisine: Asian
Calories: 302kcal
Author: Jessica Gavin
Hawaiian huli huli chicken marinated in a sweet and savory sauce, which turns to an incredibly flavorful glaze during grilling.

Ingredients

  • ½ cup (120 ml) ketchup
  • ½ cup (120 ml) soy sauce
  • ½ cup (99 g) packed dark brown sugar
  • ¼ cup (60 ml) unseasoned rice vinegar
  • 1 tablespoon (16 g) finely grated ginger
  • 1 tablespoon (16 g) finely grated garlic
  • ½ teaspoon (3 g) kosher salt
  • ¼ teaspoon black pepper
  • 3 pounds (1.4 kg) boneless chicken thighs fat trimmed
  • vegetable oil for greasing the grill
  • 1 tablespoon (3 g) sliced green onions

Special Equipment

Instructions

  • Make the marinade - In a bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, ginger, garlic, salt, and pepper. Reserve a ½ cup for basting, and refrigerate until ready to use.
  • Marinate the Chicken - Add the chicken to a baking dish or resealable plastic bag. Pour in the marinade and turn the pieces to coat evenly. Tightly cover or reseal and transfer to the refrigerator for at least 3 hours or up to 24 hours.
  • Preheat the Grill - Preheat the grill over medium-high heat between 375 to 400ºF (191 to 204ºC). Clean and carefully grease the cooking grates with the oil.
  • Grill the Chicken - Place the meat on the grill and close the lid. Cook for 5 minutes then flip and baste with the reserved sauce. Cook covered for about 5 minutes then flip and baste. Cook for about 2 to 3 minutes then flip, baste, cover, and cook for 2 to 3 minutes.
    Cook until the internal temperature reaches about 165 to 170ºF (74 to 77ºC). If browning quickly, move the chicken to the indirect heat side of the grill to finish.
  • To Serve - Cover the chicken with foil to keep warm. Rest for 5 minutes before slicing or serving. Garnish with green onions.

Notes

  • Servings: About 12 smaller pieces, varies by brand
  • Marinade: Makes 1 ½ cups
  • Storing: Store chicken in an airtight container in the refrigerator for up to 5 days. Store marinade for up to 2 days in the refrigerator.
  • Reheating: Cover and microwave the chicken on high heat in 15 to 30-second increments until hot.
  • Ketchup Substitute: Combine ¼ cup tomato paste and ½ cup water or pineapple juice. Add ½ cup of the mixture to the sauce. If desired, add ½ teaspoon onion powder.
  • Make it Gluten-Free: Substitute soy sauce with gluten-free tamari or coconut aminos.

Nutrition

Calories: 302kcal | Carbohydrates: 13g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 818mg | Potassium: 300mg | Fiber: 1g | Sugar: 11g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.