Description
This Huli Huli Chicken recipe features tender boneless skinless chicken thighs marinated overnight in a flavorful blend of brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic. Grilled to juicy perfection and basted with extra marinade, this Hawaiian-inspired dish is a delightful balance of sweet and savory flavors, perfect for an easy and delicious dinner.
Ingredients
Marinade
- 1 cup brown sugar (packed)
- ¾ cup ketchup
- ¾ cup reduced-sodium soy sauce
- ⅓ cup chicken broth
- 2 teaspoons grated ginger
- 2 teaspoons minced garlic
Chicken
- 12 boneless skinless chicken thighs
Instructions
- Prepare the Marinade: In a small bowl, thoroughly mix 1 cup of brown sugar, ¾ cup ketchup, ¾ cup reduced-sodium soy sauce, ⅓ cup chicken broth, 2 teaspoons ginger, and 2 teaspoons minced garlic until the sugar dissolves and the ingredients are well combined.
- Reserve Marinade for Basting: Set aside 1 cup of the marinade in a separate container and refrigerate. This will be used later for basting the chicken during grilling.
- Marinate the Chicken: Place the remaining marinade into a large Ziploc bag and add the 12 boneless skinless chicken thighs. Seal the bag, ensuring the chicken is well coated, and refrigerate overnight to allow flavors to penetrate the meat thoroughly.
- Prepare for Grilling: Remove the chicken from the marinade, discarding the marinade used for soaking, while keeping the reserved marinade for basting.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the chicken thighs on the grill and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside. While grilling, baste the chicken frequently with the reserved marinade to enhance flavor and moisture.
- Serve: Once fully cooked, remove the chicken from the grill, let it rest for a few minutes, then serve warm. Enjoy your flavorful Huli Huli Chicken!
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- If you don't have a grill, this recipe can be adapted to a stovetop grill pan or broiler but adjust cooking times accordingly.
- Use reduced-sodium soy sauce to keep the sodium content moderate.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- You can add pineapple juice or fresh pineapple chunks to the marinade for a more tropical twist.
