Huli Huli Chicken Grilled (Print Version)
Juicy chicken grilled in a sweet, tangy glaze inspired by Hawaiian flavors. Perfect for summer gatherings.
# Ingredients:
→ Marinade
01 -
1 cup packed brown sugar
02 -
3/4 cup ketchup
03 -
3/4 cup reduced-sodium soy sauce
04 -
1/3 cup sherry or chicken broth
05 -
2-1/2 teaspoons minced fresh gingerroot
06 -
1-1/2 teaspoons minced garlic
→ Protein
07 -
24 boneless skinless chicken thighs (about 6 pounds)
# Steps:
01 -
In a small bowl, combine brown sugar, ketchup, soy sauce, sherry or chicken broth, ginger, and garlic. Mix well.
02 -
Divide marinade into two large shallow dishes. Add 12 chicken thighs to each dish and turn to coat evenly. Cover and refrigerate for 8 hours or overnight. Reserve 1-1/3 cups of the marinade, cover, and refrigerate it separately for basting.
03 -
Preheat an oiled grill rack over medium heat.
04 -
Drain chicken, discarding excess marinade from the dishes. Place chicken thighs on the grill and cook, covered, for 6-8 minutes on each side or until a thermometer inserted reads 170°F. Baste occasionally with reserved marinade during the last 5 minutes.
05 -
Remove the chicken from the grill and serve warm.
# Helpful Notes:
01 -
Basting during the last few minutes of grilling enhances the flavor without causing burning.