Hawaiian Huli Huli Chicken

Delicious Huli Huli Chicken! Tender chicken thighs are marinated in a sweet and tangy, ketchup and soy based sauce, then cooked on the grill for an added light char. 

Huli Huli Chicken

• Servings: 9 servings
• Prep Time 15 minutes
• Cook Time 15 minutes
• Marinating Time 2 hours
• Total Time 2 hours 30 minutes

Ingredients

• 1/3 cup ketchup
• 1/3 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar*
• 2 Tbsp rice vinegar
• 1 Tbsp sriracha (optional)
• 1 Tbsp Worcestershire sauce
• 1 tsp sesame oil, or more to taste
• 1 1/2 Tbsp minced garlic
• 1 1/2 Tbsp peeled and minced fresh ginger
• 3 lbs boneless skinless chicken thighs, trimmed of visible fat (use about 4 oz thighs, 9 pieces)
• Vegetable oil (or olive oil) for brushing grill grates

Instructions

1. In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate.
2. Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag).
3. Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours.
4. Preheat a gas grill over medium heat. Clean grill grates and brush with vegetable oil.
5. Grill chicken on preheated grill, turning and basting with reserved 1/4 cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn't browning enough you can increase heat near the end of grilling.
6. Serve warm garnished with green onions if desired. Optionally serve with coconut rice, fresh pineapple and grilled mini peppers.

Recipe Notes

• 2 1/2 Tbsp brown sugar and 2 1/2 Tbsp honey can be used if preferred.
• This same recipe will work great for 2 lbs of chicken thighs (6 thighs) if you only need 6 servings.
• Chicken breasts will work in place of chicken thighs. Use smaller ones (about 6 oz) and pound to an even thickness. Test temp in center to 165 for doneness.