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Per serving
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- 1
Mix the sauce
In a bowl, whisk together the brown sugar, ketchup, soy sauce, chicken broth (sherry works great here too if you've got it), minced fresh ginger, and minced garlic until the sugar dissolves. Scoop out about 1 1/3 cups of it, cover, and stash it in the fridge — that's your basting sauce for later. Don't skip this part or you'll end up basting with raw-chicken marinade.
- 2
Marinate the chicken
Split the rest of the sauce between two big shallow dishes or zip-top bags and drop the chicken thighs in, turning to coat every piece. Cover and let it hang out in the fridge for at least 8 hours, overnight is even better. This is the step that makes it, so plan ahead.
- 3
Fire up the grill
Get the grill going at medium heat and oil the grate so nothing sticks. Pull the chicken out of the marinade and let the excess drip off — toss that used marinade, it's done its job.
- 4
Grill it
Lay the thighs on the grate and grill with the lid closed, 6 to 8 minutes a side, until a thermometer hits 170°F. In the last 5 minutes, brush on that reserved basting sauce and let it get sticky and caramelized. Pull 'em, let rest a couple minutes, and dig in.
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Grilled Huli Huli Chicken
Created by: BackyardGrillCo
Ingredients
- 1 cup brown sugar
- 3/4 cup ketchup
- 3/4 cup soy sauce
- 1/3 cup chicken broth
- 2 1/2 tsp fresh ginger
- 1 1/2 tsp garlic
- 6 lb boneless skinless chicken thighs
Instructions
- Mix the sauceIn a bowl, whisk together the brown sugar, ketchup, soy sauce, chicken broth (sherry works great here too if you've got it), minced fresh ginger, and minced garlic until the sugar dissolves. Scoop out about 1 1/3 cups of it, cover, and stash it in the fridge — that's your basting sauce for later. Don't skip this part or you'll end up basting with raw-chicken marinade.
- Marinate the chickenSplit the rest of the sauce between two big shallow dishes or zip-top bags and drop the chicken thighs in, turning to coat every piece. Cover and let it hang out in the fridge for at least 8 hours, overnight is even better. This is the step that makes it, so plan ahead.
- Fire up the grillGet the grill going at medium heat and oil the grate so nothing sticks. Pull the chicken out of the marinade and let the excess drip off — toss that used marinade, it's done its job.
- Grill itLay the thighs on the grate and grill with the lid closed, 6 to 8 minutes a side, until a thermometer hits 170°F. In the last 5 minutes, brush on that reserved basting sauce and let it get sticky and caramelized. Pull 'em, let rest a couple minutes, and dig in.