Take your backyard barbecue to the next level with Grilled Huli Huli Chicken. The sweet and savory marinade, infused with ginger and garlic, creates tender, flavor-packed chicken thighs that will be the star of any gathering. Prep them the night before, let the marinating magic happen, and fire up the grill for a delicious meal that’s sure to impress!
Prep & Cook Times
- Prep Time: 10 minutes (plus 8 hours or overnight marinating)
- Cook Time: 12-16 minutes
- Total Time: About 8 hours 30 minutes
- Serving Size: Serves 12 (2 chicken thighs per person)
Ingredients
- 1 cup packed brown sugar
- ¾ cup ketchup
- ¾ cup reduced-sodium soy sauce
- ⅓ cup sherry or chicken broth
- 2½ teaspoons minced fresh gingerroot
- 1½ teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 6 pounds)
Instructions
1. In a small bowl, whisk together the brown sugar, ketchup, soy sauce, sherry (or chicken broth), gingerroot, and garlic. Reserve 1⅓ cups of this mixture for basting. Cover and refrigerate.
2. Divide the remaining marinade between two large shallow dishes. Add 12 chicken thighs to each dish, turning to coat. Cover and refrigerate for at least 8 hours or overnight for maximum flavor.
3. Drain the chicken, discarding any used marinade.
4. Preheat your grill to medium heat. Oil the rack to prevent sticking. Grill the chicken, covered, for 6-8 minutes per side, or until a meat thermometer reads 170°F. Baste occasionally with the reserved 1⅓ cups of marinade during the last 5 minutes of grilling.
Cooking Tips & Notes
- Marinating Time: For best results, marinate overnight. This ensures the flavors fully penetrate the chicken.
- Temperature Check: Use a meat thermometer to guarantee the chicken is cooked to a safe internal temperature of 170°F.
- Substitutions: You can replace the sherry with additional chicken broth if desired.
- Pairings: Serve with grilled pineapple, rice, or a fresh salad to complement the sweet-savory profile.
Equipment Needed
- Mixing bowls
- Whisk
- Large shallow dishes for marinating
- Grill (gas or charcoal)
- Meat thermometer
- Tongs
Storage and Reheating Instructions
- Storage: Refrigerate leftover chicken in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over medium-low heat or in a 350°F oven until heated through. Add a splash of reserved marinade (if still available) or a bit of chicken broth to prevent dryness.
Call to Action
Craving tender, flavorful chicken fresh off the grill? Try this Grilled Huli Huli Chicken recipe! Let us know how your backyard feast turns out by sharing your photos and tagging #UnkiesSeasoning on social media. Fire up that grill and enjoy a taste of the islands at home!