Huli Huli Chicken Grilled

Sweet smoky and sticky with island flavor this Huli Huli chicken transforms grilled thighs into an unforgettable backyard feast thanks to a bold ginger garlic marinade and caramelized glaze

I first tried this recipe at a neighborhood barbecue and was amazed how every bite was juicy and brimming with tropical flair Now it is our summer go to for gatherings because the leftovers reheat like a dream

Ingredients

• Packed brown sugar: gives the essential sweetness and helps the glaze caramelize look for soft moisture rich brown sugar for depth
• Ketchup: brings tang and rounds out the sauce try to use a thick rich ketchup for best texture
• Reduced sodium soy sauce: provides salty punch while keeping things from getting too briny taste your soy sauce quality can vary
• Sherry or chicken broth: infuses umami and a subtle fruitiness dry sherry gives complexity but a good chicken broth keeps it alcohol free
• Fresh gingerroot: adds a sharp brightness choose plump firm roots and peel carefully for best results
• Minced garlic: delivers the signature aromatic kick pick fresh cloves with tight skins for bolder flavor
• Boneless skinless chicken thighs: guarantee juiciness and even grilling always check for even thickness for quicker more consistent cooking

Step-by-Step Instructions

Make the Marinade:

In a bowl whisk together brown sugar ketchup soy sauce sherry or broth ginger and garlic until completely smooth This mixture should be thick enough to cling to the chicken but loose enough to penetrate every fold

Reserve and Prep Marinade:

Pour out about a third of the mixture into a container cover and set in the refrigerator for basting later Make sure to keep this separate to prevent cross contamination

Marinate the Chicken:

Split remaining marinade evenly between two large shallow dishes Add twelve chicken thighs to each dish turning to coat every piece thoroughly Press the sauce into any crevices or folds Cover each dish and refrigerate for at least eight hours or even overnight for full flavor absorption

Preheat and Prepare the Grill:

Brush your grill grates generously with oil Preheat your grill to a steady medium heat If using charcoal let the coals ash over for even cooking

Drain and Grill:

Remove chicken from marinade discard any marinade left in the dishes Let excess drip off Arrange thighs on the hot grill Cook covered flipping once until thighs are deeply golden on each side about six to eight minutes per side Use tongs to avoid piercing the meat

Baste and Finish:

During the final five minutes of grilling brush reserved marinade over the chicken in layers letting each basting tighten into a sweet and sticky glaze Repeat for maximum flavor and shine Insert a thermometer to check for doneness a safe internal temp is 170 degrees to ensure juicy succulent thighs

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Brown sugar has always been my favorite ingredient here I love how it torches on the grill and creates those charred crackly edges that make people reach for seconds Growing up my dad always insisted on that “one more brush of sauce” at the end to lock in the best flavor

Storage Tips

After cooling completely store leftover Huli Huli chicken in a sealed container in the fridge It keeps beautifully for up to three days Warm leftovers gently in a skillet or microwave with a splash of water to keep them moist For longer storage wrap individual portions and freeze for up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you do not have sherry use extra chicken broth or unsweetened pineapple juice for fruitiness For soy allergies coconut aminos work well For a leaner take boneless skinless chicken breasts are fine but watch them closely on the grill to prevent drying Swap brown sugar with honey for a slightly different sweetness

Serving Suggestions

Pile this sticky chicken over a bowl of steamed jasmine rice Add grilled pineapple rings or a bright cabbage slaw on the side For a barbecue spread toss some scallions on the grill and scatter over the chicken Finish with a squeeze of lime for extra brightness Leftovers are amazing in tacos wraps or rice bowls

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Cultural and Historical Context

Huli Huli chicken was made famous in Hawaii by Ernest Morgado who first introduced the dish in the 1950s Its name comes from the Hawaiian word for turn reflecting how the chicken is traditionally cooked on a rotisserie and frequently basted with marinade Now it is a state fair and roadside stand favorite beloved for its sweet and smoky flavors

Recipe FAQs

→ What makes Huli Huli chicken unique?

Huli Huli chicken features a distinctive sweet and savory glaze, combining soy sauce, brown sugar, ginger, and garlic. Grilling with frequent basting layers the flavor, creating a caramelized finish different from everyday grilled chicken.

→ Can I use chicken breast instead of thighs?

Chicken breasts can be substituted, but thighs remain juicier and more flavorful after marinating and grilling. If using breasts, watch closely to prevent overcooking the leaner meat.

→ How long should I marinate the chicken?

For full flavor, marinate the chicken for at least 8 hours or overnight. The marinade’s sweet-savory profile penetrates best with longer marination times.

→ Is there a non-alcoholic option for sherry?

Chicken broth is a perfect non-alcoholic substitute, delivering added depth without altering the signature taste of the marinade.

→ What side dishes pair well with Huli Huli chicken?

Try classic sides such as steamed jasmine rice, macaroni salad, or grilled pineapple to complement the bold and sweet flavors.