Grilled Huli Huli Chicken – DANGEROUSLY good!!! Chicken thighs marinated in brown sugar, soy sauce, ketchup, sherry, ginger, and garlic. Let the chicken marinate all day and grill. We ate this twice in one week. It was seriously delicious!! Can use chicken breasts or tenders instead of thighs.
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Pin This RecipeThis Grilled Huli Huli Chicken was the best thing we ate last week. Chicken Legs loves chicken thighs, so when I came across this recipe in one of my old cookbooks I knew I had to make it for him. It was SO good that we actually made it twice in one week!
The chicken is marinated all day in a quick Hawaiian BBQ sauce made of ketchup, brown sugar, garlic, ginger, soy sauce, and sherry. It is seriously delicious! I used dried ginger in the marinade, but feel free to use fresh ginger. I am not a huge ginger fan, so I didn’t use a lot. If you love ginger, bump it up in the marinade. The bbq marinade has cooking sherry in the mixture. If you aren’t a fan of sherry, you can swap it for some chicken broth. It will still taste delicious!
We used chicken thighs in this recipe. If you aren’t a fan of chicken thighs, feel free to use chicken tenders or breasts. I am going to make it with chicken tenders this weekend. YUM! Make sure to brush the chicken with all the reserved sauce right before you pull it off the grill – the sauce is way too good to waste!
We served it with some macaroni salad and asparagus. Here are a few of our favorite recipes from the blog that go great with this bbq grilled chicken:
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Grilled Huli Huli Chicken
Ingredients:
- ½ cup packed brown sugar
- 6 Tbsp ketchup
- 6 Tbsp reduced-sodium soy sauce
- 2½ Tbsp sherry or chicken broth
- ½ tsp dried ginger
- 1½ tsp minced garlic
- 12 boneless skinless chicken thighs, about 2.5 pounds
Instructions:
- In a small bowl, mix the first six ingredients. Reserve ½ cup for basting; cover and refrigerate.
- Pour marinade over chicken and refrigerate for 8 hours or overnight. (I put the chicken and marinade in a gallon ziplock bag)
- Remove chicken from marinade and grill until done, approximately 12 to 15 minutes. Baste chicken with reserved marinade during the last 5 minutes of cooking.
Notes:
Steph
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What do you serve it with
I listed some side dish ideas in the post – scroll up right above the recipe.
this was delicious. the marinade was sweet but not too sweet. everyone loved it.
Reminds me of when I was stationed in HI. Made this along with some Hawaiian macaroni, kinda a plate lunch thing.
I am going to make this forn the first time tomorrow and am so excited!!
One question – your recipe calls for dried ginger… do you use ground ginger? Or do you use something else. I just want to make sure I am using the right thing. Thanks!!
yes
What about using this for wings?
Sounds delicious!
Great recipe.. my daughter loves this on top of coconut rice. Definitely a keeper recipe!