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Huli Huli Chicken, from Hawaii

Huli Huli Chicken is a Hawaiian-inspired dish featuring boneless, skinless chicken thighs generously marinated in a rich blend of brown sugar, soy sauce, ginger, and garlic. Grilled to perfection, it develops a highly desirable sweet and savory caramelized glaze. This recipe delivers a tender, juicy chicken with a balanced flavor profile, perfect for a satisfying main course.
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Course lunch/dinner
Cuisine American
Servings 10 people
Calories 2377.3 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Grilling Tongs
  • 1 Measuring Cups and Spoons
  • 1 Grill or Baking Sheet with Rack

Ingredients
  

Main

  • 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
  • A little hot sauce use your favorite
  • 6-8 boneless skinless chicken thighs

Instructions
 

  • In a large mixing bowl, combine brown sugar, ketchup, soy sauce, sherry (or chicken broth), minced fresh gingerroot, minced garlic, and a dash of hot sauce; whisk until well blended.
  • Add chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for a minimum of 4 hours, or preferably overnight.
  • Preheat your grill to medium heat (or preheat oven to 375°F/190°C if baking). Lightly oil the grill grates or prepare a baking sheet with a rack.
  • Remove chicken from the marinade, allowing excess to drip off. Reserve the remaining marinade for basting.
  • Place chicken on the preheated grill or baking sheet. Grill for 6-8 minutes per side, or bake until cooked through and internal temperature reaches 165°F (74°C).
  • During the last 10-15 minutes of cooking, frequently baste the chicken generously with the reserved marinade.
  • Continue basting and turning until a rich, sticky, caramelized glaze forms on the chicken, being careful not to burn the sugary glaze. Discard any remaining basting marinade.
  • Once fully cooked, remove the Huli Huli chicken from the heat.
  • Let the chicken rest for 5-10 minutes before slicing or serving whole.
  • Serve hot, ideally with rice and a complementary side dish.

Notes

For optimal flavor, marinate the chicken for a minimum of 4 hours, or ideally overnight; this allows the sweet and savory notes to deeply penetrate the meat. When cooking, whether grilling or baking, ensure the initial heat is sufficient to achieve a beautiful sear and Maillard reaction, then reduce to prevent burning due to the high sugar content in the marinade. Frequent basting in the final 10-15 minutes is crucial for developing that signature sticky, caramelized glaze. If opting for chicken broth instead of sherry, a touch of rice vinegar can compensate for the missing acidic complexity. Always rest the cooked chicken for 5-10 minutes before serving to retain its juices and ensure tender results.