Looking for a new way to prepare chicken for the grill? Huli huli chicken is a marinated chicken recipe that has sweet and savory flavors. Infused with ginger and garlic, this recipe’s marinade doubles as a basting sauce that’s brushed onto the chicken as it lightly chars on the grill. The sauce turns into a smoky, sticky glaze and gives the chicken a finger-licking finish.
The huli huli chicken recipe is attributed to Honolulu businessman Ernest Morgado. In 1955, Morgado used a secret family recipe to marinate grilled chicken. He called the dish “huli huli” chicken. Huli is the Hawaiian word for “turn,” referencing the many times the chicken is turned while grilling.
Ingredients
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup sherry or chicken broth
- 2-1/2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 6 pounds)
Directions
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- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
- Drain chicken, discarding marinade.
- Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts
2 chicken thighs: 391 calories, 16g fat (5g saturated fat), 151mg cholesterol, 651mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 43g protein.