Huli Huli Chicken
A sweet and savory Hawaiian style chicken that can be baked or grilled for amazing flavor. A family favorite
- 3/4 cup brown sugar packed
- 3/4 cup ketchup
- 3/4 cup soy sauce reduced-sodium
- 1/3 cup chicken broth
- 2 Tbs apple cider vinegar
- 2-1/2 teaspoons fresh ginger minced
- 1-1/2 teaspoons garlic minced
- 12 boneless skinless chicken thighs
In a small bowl, combine sugar, ketchup, soy sauce, chicken broth, cider vinegar, fresh ginger, and minced garlic.
Reserve 1 and 1/2 cups for basting in an airtight container, or covered bowl and refrigerate.
Place chicken in a zip top bag, and cover with remaining marinade; seal bag and turn over several times to coat. Refrigerate for 8 hours or overnight.
After marinating is finished, drain and discard marinade from chicken.
Preheat grill to medium-high heat. (About 350 degrees F)
Grill chicken on an oiled grill rack for 6-8 minutes on each side, or until no longer pink and juices run clear, with an internal temperature of 165 degrees F
While chicken cooks, baste with reserved marinade every minute for the last 5 minutes.
After marinating, pat chicken dry with paper towels.
Sear chicken in a hot pan with a little bit of oil, cooking 2-3 minutes until golden crust forms, then transfer to a baking dish.
Bake chicken at 375 degrees for 25-35 minutes, until internal temperature is 165 degrees. Add reserved marinade at the end, brushing it over the chicken, and return to oven and broil for 2-3 minutes, watching closely, to caramelize the sauce.
Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.
Or use an instant read thermometer, and stick it into the thickest part of the meat, it should read 165 degrees F when done.
Calories: 639kcal | Carbohydrates: 57g | Protein: 68g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 322mg | Sodium: 2387mg | Potassium: 1129mg | Fiber: 1g | Sugar: 51g | Vitamin A: 312IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 4mg