Grilled Huli Huli Chicken

This Grilled Huli Huli Chicken is dangerously good! Juicy chicken thighs marinated in brown sugar, soy sauce, ketchup, sherry, ginger, and garlic, then grilled to smoky perfection. We loved it so much, we ate it twice in one week! You can easily swap the thighs for chicken breasts or tenders if you prefer.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings

Ingredients

• ½ cup packed brown sugar
• 6 tablespoons ketchup
• 6 tablespoons reduced-sodium soy sauce
• 2½ tablespoons sherry or chicken broth
• ½ teaspoon dried ginger
• 1½ teaspoons minced garlic
• 12 boneless, skinless chicken thighs (about 2½ pounds)

Instructions

In a small bowl, whisk together the brown sugar, ketchup, soy sauce, sherry (or broth), ginger, and garlic. Reserve ½ cup of the marinade for basting; cover and refrigerate.

Place the chicken thighs in a large zip-top bag or shallow dish and pour the remaining marinade over the chicken. Seal and refrigerate for at least 8 hours, or overnight for best flavor.

Preheat the grill to medium-high heat. Remove chicken from the marinade and discard the used marinade.

Grill the chicken for about 12–15 minutes, flipping occasionally, until the internal temperature reaches 165ºF. During the last 5 minutes of grilling, baste the chicken with the reserved marinade.

Serve hot and enjoy!

Notes

• You can substitute chicken breasts, tenders, or even bone-in chicken if preferred. Adjust grilling time as needed for larger cuts.
• Always use a meat thermometer to ensure chicken reaches an internal temperature of 165ºF.
• For extra flavor, marinate overnight.

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