Grilled Huli Huli Chicken

Name: Grilled Huli Huli Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings.
Ingredients: 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 6 pounds)

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. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California

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Ingredients

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 6 pounds)

Directions

In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
Drain chicken, discarding marinade.
Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Test Kitchen Tips

For grilling, we love the moistness of chicken thighs, and they're economical, too. But use any cut of chicken you like.

This sweet and savory glaze is also fantastic on pork chops.

Transport yourself to Hawaii without firing up the grill! Pat chicken dry with paper towels; sear in a touch of oil in a skillet or grill pan. Transfer to a 375-degree oven for basting and baking.

Nutrition Facts

2 chicken thighs: 391 calories, 16g fat (5g saturated fat), 151mg cholesterol, 651mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 43g protein.

Reviews

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Average Rating:

Blarney1

May 28, 2020

Very good and easy to make!
Mimi

May 22, 2020

After mixing marinate ingredients together, I thought it was a bit bland so I added extra garlic and ginger, also some hot pepper flakes and salt and it was a tasty terriaki style chicken. I'd say it was about average but I really liked the boneless and skinless thighs.
jctilson

May 14, 2020

Made this a 2nd time and it did not disappoint again. Very aromatic while grilling, amazing taste, and juicy! Definitely going in the recipe box
MNoga

May 11, 2020

I made this the other night and it was very good. Good taste, juicy chicken, and my husband, who doesn't like too many things new, liked it. The only thing I would caution against is- don't cook on a George Foreman grill. I think it was the brown sugar- it formed into a HARD shell and was nearly impossible to cut through it. I'm sure this is really good on an outside grill.
Bob

May 5, 2020

Loved this recipe taste was great .. I had boneless skinless breast in the freezer so used them .. I used all of the marinade on the chicken
scruffy88tally

May 3, 2020

Mace this last night, the only thing I didn't add was ginger (I forgot to buy it), this stuff was amazing!! My teenage son AND husband went back for seconds. This is going in my regular rotation!!!!
lvarner

May 3, 2020

This turned out really well! I loved the flavor from the marinade. Delicious!
Michael

Apr 26, 2020

Tasted great. Cooked as recipe stated with exact quantities. Thighs were tender and a big hit with the family. Word of warning if cooking on a bbq. Be prepared for a lot of cleaning. I soaked grills overnight and the used oven cleaner. Our gerni high pressure cleaner still could not remove the vharred marinate. The brown sugar hardens like cement and i ended up using a hammer and screwdriver to try and get it to let go. Next time i will use a disposable foil grill on top of the bbq burners.
Ronaldo

Apr 25, 2020

Fantastic that's it.
Kelli

Apr 22, 2020

BEST RECIPE EVER!! I didn’t have ginger root and I did not marinate overnight, or grill lol But pan sauté with a little olive oil - covered to let the flavor simmer all the way through. The last 4 min I put pineapple slices on top of each piece of chicken breast. Then reduce down and serve! Yummmmm....