Description

Craving a tropical, flavor-packed meal that brings the taste of Hawaii to your backyard? The Huli Huli Chicken recipe is your answer! This dish features juicy chicken thighs marinated in a sweet, tangy, and savory sauce made with brown sugar, ketchup, soy sauce, and ginger, then grilled to perfection with a sticky, caramelized glaze.

Ingredients

To make Huli Huli Chicken for 12 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this tropical dish:

Packed Brown Sugar (1 cup): Creates a sweet, caramelized glaze.
Ketchup (¾ cup): Adds tangy, tomatoey depth to the marinade.
Reduced-Sodium Soy Sauce (¾ cup): Provides savory, umami flavor.
Sherry or Chicken Broth (⅓ cup): Adds richness and balances sweetness.
Minced Fresh Gingerroot (2½ tsp): Brings warm, spicy zing.
Minced Garlic (1½ tsp): Offers savory, aromatic depth.
Boneless Skinless Chicken Thighs (24, about 6 lb): Juicy, tender protein that grills beautifully.

Substitutions and Variations:

Chicken Thighs: Swap with boneless chicken breasts, drumsticks, or bone-in thighs (adjust cooking time).
Brown Sugar: Use honey or maple syrup for a different sweetness.
Soy Sauce: Replace with tamari (gluten-free) or coconut aminos for a soy-free option.
Sherry: Substitute with pineapple juice, apple juice, or additional chicken broth for a non-alcoholic version.
Add-Ons: Include pineapple slices on the grill or a pinch of red pepper flakes in the marinade for a spicy kick.
Vegetarian: Swap chicken for tofu slabs or portobello mushrooms; marinate and grill as directed.

Why These Ingredients Matter: The chicken provides lean protein, while the marinade’s brown sugar, ketchup, and soy sauce create a balanced sweet-savory-tangy flavor with a Hawaiian flair. The ginger and garlic add warmth, making this a vibrant, crowd-pleasing meal perfect for any gathering.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Marinade

In a small bowl, combine 1 cup packed brown sugar, ¾ cup ketchup, ¾ cup reduced-sodium soy sauce, ⅓ cup sherry (or chicken broth), 2½ tsp minced fresh gingerroot, and 1½ tsp minced garlic. Whisk until well blended.
Reserve 1⅓ cups of the marinade for basting; cover and refrigerate.
Divide the remaining marinade between 2 large shallow dishes or zip-top bags.

Tip: Whisk thoroughly to dissolve the brown sugar and blend the ketchup for a smooth marinade.

Step 2: Marinate the Chicken

Add 12 boneless skinless chicken thighs (about 3 lb) to each dish or bag, turning to coat thoroughly.
Cover or seal and refrigerate for 8 hours or overnight, turning occasionally if possible.

Tip: Marinate for at least 8 hours for maximum flavor; overnight is ideal for tender, juicy chicken.

Step 3: Prep for Grilling

Preheat a grill to medium heat (about 350–400°F) and oil the grill rack to prevent sticking.
Drain the chicken, discarding the used marinade from the dishes or bags.

Tip: Pat the chicken lightly with paper towels to remove excess marinade for better grilling and caramelization.

Step 4: Grill the Chicken

Place the chicken thighs on the oiled grill rack, cover, and grill over medium heat for 6–8 minutes per side, or until a thermometer inserted into the chicken reads 170°F.
During the last 5 minutes of grilling, baste the chicken occasionally with the reserved 1⅓ cups marinade, turning to coat evenly.

Tip: Baste sparingly to avoid flare-ups, and use a thermometer to ensure the chicken is cooked without drying out.

Step 5: Serve

Transfer the grilled chicken to a platter or plates.
Serve hot, garnished with optional green onions or grilled pineapple slices if desired.

Tip: Let the chicken rest for 3–5 minutes before serving to retain juices and enhance flavor.