Grilled Huli Huli Chicken

Grilled Huli Huli Chicken

8 hours, 45 minutes

Grilled Huli Huli Chicken

Grilled Huli Huli Chicken


1 c brown sugar packed

3/4 c ketchup

3/4 c low-sodium soy sauce

1/3 c chicken broth

2 1/2 tsp minced fresh ginger

1 1/2 tsp minced garlic

24 boneless skinless chicken thighs (about 5 lbs) (This makes a TON - I made half a batch)


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.

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