Simple Recipes for Every Day
Huli Huli Chicken
- Serves: 6
- Prep Time: 15 min
- Cook Time: 25 min
Ingredients
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 2 large garlic cloves, minced
- ⅓ cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- ¼ cup brown sugar
- ¼ cup ketchup
- ½ teaspoon smoked paprika
- 1 tablespoon cornstarch
- 2 pounds boneless, skinless chicken thighs
- Vegetable oil, for grill grates or pan
Method
Make the marinade. Heat the sesame oil in a small saucepan over medium heat. Once the oil is glistening, add the ginger and garlic and cook until fragrant, about 1 minute. Stir in the soy sauce, rice vinegar, brown sugar, ketchup, and smoked paprika until combined.
In a small bowl, mix the cornstarch with ¼ cup cool water together to form a slurry. Add the cornstarch slurry to the sauce in the pan, and stir until combined. Bring to a boil, then reduce the heat to medium low and simmer until the sauce is thick enough to coat the back of a wooden spoon, 3-4 minutes. Remove from the heat.
Transfer ½ cup of the sauce to a small bowl and reserve. Transfer the remaining marinade to a large bowl and let cool for 5 minutes. Add the chicken and toss to coat.
Heat a gas grill or grill pan to medium high. Brush the grates with the oil. Place the chicken on the grill and cook for 4-6 minutes per side. Brush the chicken with half of the reserved sauce, then flip the chicken and cook for 2-4 minutes. Brush the chicken with the remaining sauce and cook 2 minutes more. The chicken is ready when the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a large platter.
Note: For extra flavorful chicken, marinate in the fridge for 30 minutes or up to 4 hours!