Grilled Huli Huli Chicken
Huli Huli Chicken is a sweet Hawaiian variation of a teriyaki chicken that just melts in your mouth with an addictive sweet tangy sauce.
Ingredients
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup soy sauce
- 1/3 cup chicken broth
- 2 1/2 tsp grated ginger
- 1 1/2 tsp minced garlic
- 5 lbs approximately 24 boneless, skinless chicken thighs
Instructions
- In a bowl, mix together the brown sugar, ketchup, soy sauce, chicken broth, ginger and garlic.
- Reserve 1 cup of the sauce for basting and serving with the chicken. (Reserve more if you aren’t cooking 5lbs of chicken!) Cover that reserved sauce and refrigerate.
- Divide remaining marinade between 2 large Ziploc bags and add 12 thighs to each bag. Refrigerate for 8 hours.
- When ready to cook, remove chicken from the marinade and dispose of the bags with marinade. Grill chicken, covered over medium heat for 6-8 minutes on each side or until the temperature reaches at least 165. Baste occasionally with some of the reserved marinade during last five minutes.
Notes
This makes enough for a crowd! Feel free to cook way less chicken, but I always make all of the sauce and keep some in the refrigerator!
Note: If you want some of the sauce for serving, make sure and separate that from the basting sauce BEFORE you start cooking to avoid contaminating all the sauce with raw chicken. Any left over sauce from marinating or basting should be disposed of, not re-used or served with the chicken.