INGREDIENTS
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1 small knob ginger minced
- 3 cloves garlic minced
- 4 pounds chicken thighs or breasts
- Chopped cilantro
- Chopped green onions
INSTRUCTIONS
- To make the marinade, whisk together the brown sugar, ketchup, soy sauce, rice vinegar, ginger, and garlic together in a sealable plastic bag or large dish. Reserve 1/2 cup of the marinade for cooking. Place the chicken in the marinade and let it marinate overnight for the best flavor or at least 2 hours.
- Oil the racks of the grill. Heat the grill to medium. Place the chicken on the grill, cooking for 20-25 minutes. Every 5 minutes, flip the chicken and baste with the reserved marinade. The chicken is finished once the internal temperature of the thickest part of the thigh or breast reaches 165 degrees.
- Finish with a sprinkling of chopped cilantro and green onions. Serve with grilled pineapple if desired.
NOTES
Rub a little oil onto the (clean and preheated) grates right before cooking so the chicken doesn’t stick.
To make this a gluten free chicken recipe, you just need to use GF soy sauce.
Huli huli chicken can be reheated in the microwave or in the oven. If you use the microwave, be sure to not overheat it.
Huli huli chicken will keep in the refrigerator for up to 5 days. Store it in an airtight container.