In an effort to cook and eat around the world in the time of Covid, I have made this most delicious Hawaiian Huli Huli Chicken. The secret is in the sauce and the marinating time. This recipe is simple, easy to make, and packed with flavor. Feel free to serve it with steamed white rice or you could do what I did and serve it with copious sweet King’s Hawaiian rolls and some grilled pineapple slices. Surprisingly, my sons took it a step further by turning the meal into mini sliders. The force is strong with their foodie skills! Enjoy everyone!
Hawaiian Huli Huli Chicken
Ingredients
- 1/2 cup packed light brown sugar
- 1/2 cup pineapple juice
- 6 tablespoons ketchup
- 6 tablespoons low sodium soy sauce
- 3 tablespoons chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger root
- 1 teaspoon minced garlic
- 3 pounds boneless, skinless chicken thighs
Prepare
- First, in a small bowl, combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger and garlic.
- Then, place the chicken thighs in a shallow dish large enough that they can be laid in a single layer. (You can also place them in a ziplock bag.)
- Next, reserve 1/2 cup of the marinade, and add the rest to the dish with the chicken thighs. Turn to coat the chicken in the sauce.
- Cover the dish and refrigerate for 8 hours, or overnight.
- When ready to make the chicken, remove it from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat a grill to medium-high to high heat, 400-500 degrees Fahrenheit.
- Grill the chicken until it reaches 170ºF, about 12-16 minutes, turning a few times during the cook time.
- Finally, baste the chicken with the reserved marinade during the last 5 minutes of cook time.
