Huli Huli Chicken
- 4 chicken thighs
- Huli Huli marinade
- 3 Tbsp soy sauce
- 3 Tbsp brown sugar
- 2 Tbsp ketchup
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- ¼ teasp ginger paste
- ¼ teasp garlic powder
- In a large bowl, mix marinade ingredients together.
- Reserve 3 Tbsp of the marinade for basting.
- Marinate chicken at least 1 hour up to overnight in refrigerator by placing chicken into the bowl with the sauce and then covering it with plastic wrap.
- Grill chicken for 20 minutes on medium-high heat, turning frequently and using reserved sauce to baste the meat.
- Flip chicken and continue to baste and cook meat through for another 5 to 10 minutes on indirect low heat.
|Roadside stand selling Huli Huli chicken.|
Our chicken came out tender and the sauce was incredible. Not too sweet and not too tangy like other barbeque sauces. Keith was really pleased and I felt nostalgic - I nailed this marinade and it tasted just like I remember from when I was a kid. Our chicken thighs had the skin on, which the marinade stuck to and caramelized a bit. Next time, I might remove the skin. You can use white breast meat if you don't like thighs, but the darker meat holds up a little better to the high heat. This chicken goes great with rice or macaroni salad. Try it at your next backyard luau party!