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Huli Huli Chicken

A plate of juicy huli huli grilled chicken served with fresh pineapple slices, a Hawaiian-style meal
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 teaspoons toasted sesame oil
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • ⅓ cup low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • ¼ cup packed light brown sugar
  • ¼ cup ketchup
  • ½ teaspoon smoked paprika
  • 1 tablespoon cornstarch
  • 2 pounds boneless, skinless chicken thighs
  • Vegetable oil, for grill grates

Method

  1. Make the huli huli sauce. Heat the sesame oil in a small saucepan over medium heat. Once the oil is glistening, add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the soy sauce, rice vinegar, brown sugar, ketchup, and paprika until combined.
  2. In a small bowl, whisk the cornstarch with ¼ cup cool water to form a slurry. Add the cornstarch mixture to the saucepan, and stir to combine. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, 3 to 4 minutes. Remove from the heat.
  3. Transfer ½ cup of the sauce to a small bowl and set aside for basting. Transfer the remaining marinade to a large bowl and let cool for 5 minutes. Add the chicken thighs and toss to coat. 
  4. Heat a gas grill or grill pan to medium-high. Brush the grates with vegetable oil to prevent sticking. Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the grill and cook for 4 to 6 minutes per side.
  5. Brush the chicken with half of the reserved sauce, then flip and cook for 2 minutes. Brush with the remaining sauce and cook for 2 more minutes, until the internal temperature reaches 165°F on an instant-read thermometer and the exterior is caramelized and charred in spots. 
  6. Transfer the chicken to a large platter, and serve warm.

Notes

For even more flavor, marinate the chicken in the refrigerator for 30 minutes to 4 hours before grilling. The longer it sits, the more the flavors penetrate the meat.