Huli Huli Chicken

This Huli Huli chicken is a Hawaiian twist on classic grilled chicken. Marinated in a sweet and tangy sauce, it cooks in just 10 minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American, Hawaiian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 248kcal

Author Arman Liew

Ingredients

1/3 cup + 1 tablespoon tomato ketchup
1/3 cup + 1 tablespoon soy sauce
1/2 cup brown sugar
2 tablespoons + 2 teaspoons rice vinegar
1 clove garlic minced
1 tablespoon ginger minced
1 teaspoon salt
1 tablespoon sesame oil
2 pounds chicken thighs 7-8 thighs

US Customary - Metric

Instructions

In a glass bowl, whisk together the tomato ketchup, soy sauce, brown sugar, rice vinegar, garlic, ginger, salt, and sesame oil.
Add the chicken and mix until fully coated. Cover the bowl and refrigerate the chicken for at least 10 minutes or up to 24 hours.
Preheat the grill to medium-high.
Set aside ½ cup of the marinade for basting, drain excess from the chicken, and place the chicken on the grill.
Cook each side for 2-3 min until golden. Baste generously with reserved marinade while cooking, then flip and repeat the process until the thighs are cooked through or reach an internal temperature of 165F.
Remove the chicken off the grill and let it rest for 5 minutes before serving.

Video

Notes

TO STORE: Place leftovers in a sealable container and store them in the freezer for up to five days.

TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.

TO REHEAT: Microwave the chicken for 20-30 seconds or reheat it in the oven until warm.

Nutrition