Huli Huli Chicken
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This sweet and savory dish brings bold island flavors to your grill—perfect for your next cookout!
Ingredients:
Marinade Preparation
Combine brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic in a bowl, whisking until smooth. Pro tip: Reserve about ⅓ cup of the marinade in a sealed container for basting later. Let the rest sit while you prepare your chicken.
Prepping the Chicken
Trim any large, loose fat pieces from the thighs using kitchen shears (leave some fat for flavor—it'll render out while cooking). Transfer the chicken to a large resealable bag, pour in the marinade, seal tightly, and refrigerate for 6–8 hours.
Grilling Steps
The sugar in Huli Huli marinade burns easily! Monitor heat closely—if the chicken chars too fast, shift it to indirect heat to finish cooking, then return to direct heat for crispiness at the end.
I will try this yummy recipe from Our Best Bites myself one of these days. Do you like recipes like this? Check out our Cooking & Recipes forum now!
Image credit: Our Best Bites
Ingredients:
- 1 cup brown sugar
- ¾ cup ketchup
- ¾ cup soy sauce
- ⅓ cup pineapple juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
- 4-5 pounds boneless skinless chicken thighs
Marinade Preparation
Combine brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic in a bowl, whisking until smooth. Pro tip: Reserve about ⅓ cup of the marinade in a sealed container for basting later. Let the rest sit while you prepare your chicken.
Prepping the Chicken
Trim any large, loose fat pieces from the thighs using kitchen shears (leave some fat for flavor—it'll render out while cooking). Transfer the chicken to a large resealable bag, pour in the marinade, seal tightly, and refrigerate for 6–8 hours.
Grilling Steps
- Heat your grill to medium-high. Once hot, lower the heat slightly, oil the grates, and add the chicken. Cover and cook for ~5 minutes per side until the internal temp hits 165°F.
- Reduce heat to low and brush both sides with the reserved glaze for a final minute.
- Remove the chicken, tent with foil, and let it rest for 5 minutes before serving.
The sugar in Huli Huli marinade burns easily! Monitor heat closely—if the chicken chars too fast, shift it to indirect heat to finish cooking, then return to direct heat for crispiness at the end.
I will try this yummy recipe from Our Best Bites myself one of these days. Do you like recipes like this? Check out our Cooking & Recipes forum now!
