Delicious Huli Huli Chicken!
Tender chicken thighs are marinated in a sweet and tangy, ketchup and
soy based sauce, then cooked on the grill for an added light char.
Huli Huli Chicken
- Servings: 9 servings
- Prep Time 15 minutes
- Cook Time 15 minutes
- Marinating Time 2 hours
- Total Time 2 hours 30 minutes
Ingredients
- 1/3 cup ketchup
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed light brown sugar*
- 2 Tbsp rice vinegar
- 1 Tbsp sriracha (optional)
- 1 Tbsp Worcestershire sauce
- 1 tsp sesame oil, or more to taste
- 1 1/2 Tbsp minced garlic
- 1 1/2 Tbsp peeled and minced fresh ginger
- 3 lbs boneless skinless chicken thighs, trimmed of visible fat (use about 4 oz thighs, 9 pieces)
- Vegetable oil (or olive oil) for brushing grill grates
Instructions
-
In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate.
-
Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag).
-
Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours.
-
Preheat a gas grill over medium heat. Clean grill grates and brush with vegetable oil.
-
Grill chicken on preheated grill, turning and basting with reserved 1/4 cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn't browning enough you can increase heat near the end of grilling.
-
Serve warm garnished with green onions if desired. Optionally serve with coconut rice, fresh pineapple and grilled mini peppers.
Recipe Notes
- 2 1/2 Tbsp brown sugar and 2 1/2 Tbsp honey can be used if preferred.
- This same recipe will work great for 2 lbs of chicken thighs (6 thighs) if you only need 6 servings.
- Chicken breasts will work in place of chicken thighs. Use smaller ones (about 6 oz) and pound to an even thickness. Test temp in center to 165 for doneness.
