This Hawaiian-inspired dish takes chicken to another level. It is marinated in a wonderful blend of soy sauce, ketchup, brown sugar, garlic, ginger, and a hint of Sriracha for a perfect balance of savory and spicy. Once marinated, the chicken is grilled to perfection until slightly charred at the edges, but tender and juicy on the inside!
What Goes Into Huli Huli Marinade?
This amazing marinade is made combining low-sodium soy sauce, ketchup, minced garlic, grated ginger, apple cider vinegar, and Sriracha for a perfect blend of savory, sweet, and spicy! You can leave the chicken marinating overnight for optimum flavor.
What is the Best Chicken Cut for Huli Huli Chicken?
This depends totally on your taste. I think boneless, skinless chicken thighs are the best, but if you love white meat, you can certainly use boneless, skinless chicken breasts. In fact, you can even use this marinade for bone-in chicken too!
How Long to Grill Chicken Thigh Filets for?
If you are using a gas grill, set it to 325 F and cook it for 5-6 minutes on each side. If using a grill pan, heat the pan over medium-high heat until very hot and grill the filets for 5-6 mins on each side.
When using a digital thermometer, the internal temperature of the chicken should be 165 F at the thickest part.
What to Serve with Huli Huli Chicken?
In my opinion, the perfect side dish for chicken is rice. Mushroom Rice and Garlic Butter Rice are two of my favorite recipes. But, if you like potatoes better than rice, Mashed Potatoes or Scalloped Potatoes are always a good choice. A fresh Cucumber, Tomato, and Onion Salad also goes perfectly well with this dish.
Grilled Huli Huli Chicken Recipe
Ingredients
- ¼ cup ketchup
- ¼ cup soy sauce
- ⅓ cup packed brown sugar
- 2 garlic cloves minced
- 1 tsp ginger grated
- 3 tsp sriracha (or to taste)
- 1 tbsp apple cider vinegar
- 8 boneless, skinless chicken thighs
- Pineapple slices and sliced green onions for garnish
Instructions
- Make the marinade by combining the ketchup, soy sauce, brown sugar, garlic, ginger, sriracha, and apple cider vinegar in a large bowl until the sugar dissolves completely. Save ¼ of the marinade for basting the chicken while grilling.
- Add the chicken thighs to the bowl, mix until they are well coated with the marinade, cover with plastic wrap, and refrigerate for 30 mins to overnight.
- Heat an indoor or outdoor grill to 325 F and grill the thighs for 5-6 minutes on each side, basting them with the reserved marinade. Let them rest for 3 minutes before serving. Serve with sliced pineapple and green onions.
Nutrition
