Categorized:
- Main Dish
- Poultry
Tagged:
- brown sugar
- chicken thighs
- garlic
- ginger
- ketchup
- rice vinegar
- sesame oil
- soy sauce
- sriracha
- worcestershire
Huli Huli Chicken
Ingredients
- 1/3 cup ketchup
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed light brown sugar*
- 2 Tbsp rice vinegar
- 1 Tbsp sriracha (optional)
- 1 Tbsp Worcestershire sauce
- 1 tsp sesame oil, or more to taste
- 1 1/2 Tbsp minced garlic
- 1 1/2 Tbsp peeled and minced fresh ginger
- 3 lbs boneless skinless chicken thighs, trimmed of visible fat (about 9 pieces)
- Vegetable oil (or olive oil) for brushing grill grates
Instructions
- In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate.
- Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag).
- Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours.
- Preheat a gas grill over medium heat. Clean grill grates and brush with vegetable oil.
- Grill chicken on preheated grill, turning and basting with reserved 1/4 cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn’t browning enough you can increase heat near the end of grilling.
- Serve warm garnished with green onions if desired. Optionally serve with coconut rice , fresh pineapple and grilled mini peppers.
Notes
- 2 1/2 Tbsp brown sugar and 2 1/2 Tbsp honey can be used if preferred.
- This same recipe will work great for 2 lbs of chicken thighs (6 thighs) if you only need 6 servings.
- Chicken breasts will work in place of chicken thighs. Use smaller ones (about 6 oz) and pound to an even thickness. Test temp in center to 165 for doneness.
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