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Grilled Huli Huli Chicken

 Grilled Huli Huli Chicken
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. —Sharon Boling, Coronado, California
12 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup sherry or chicken broth
  • 2-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons minced garlic
  • 24 boneless skinless chicken thighs (about 5 pounds)


  • In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups
  • for basting; cover and refrigerate. Divide remaining marinade
  • between two large resealable plastic bags. Add 12 chicken thighs to
  • each; seal bags and turn to coat. Refrigerate for 8 hours or
  • overnight.
  • Drain and discard marinade from chicken. Moisten a paper towel with
  • cooking oil; using long-handled tongs, lightly coat the grill rack.
  • Grill chicken, covered, over medium heat for 6-8 minutes on each side
  • or until no longer pink; baste occasionally with reserved marinade
  • during the last 5 minutes. Yield: 12 servings.
Nutritional Facts: 2 chicken thighs equals 391 calories, 16 g fat (5 g saturated fat), 151 mg cholesterol, 651 mg sodium, 15 g carbohydrate, trace fiber, 43 g protein.

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Grilled Huli Huli Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.