Sweet and savory Hawaiian-style grilled chicken thighs marinated in a brown sugar, soy sauce, and ginger glaze. Perfect for BBQs and gatherings.
Nutrition
High in protein with moderate fat and carbohydrates from the sweet marinade, providing substantial energy with notable sodium content from soy sauce.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Huli Huli Chicken
Taste of Home (Lindsay D. Mattison)
12
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Small bowl
Large shallow dish
Grill
Meat Thermometer
Basting brush
Instructions
In a small bowl, mix the brown sugar, ketchup, soy sauce, sherry, ginger and garlic. Reserve 1-1/3 cups for basting. Cover and refrigerate the reserved marinade.
Divide the remaining marinade between two large shallow dishes. Add 12 chicken thighs to each dish, and turn the chicken thighs to coat. Cover the marinating chicken, and refrigerate for eight hours or overnight.
Drain the chicken, and discard the marinade. Grill the chicken, covered, on an oiled rack over medium heat for six to eight minutes on each side or until a thermometer inserted into the chicken reads 170°F. During the last five minutes, baste the chicken occasionally with the reserved marinade.
Huli Huli Chicken
Taste of Home (Lindsay D. Mattison)
12
servings
0
per serve
0
minutes
Sweet and savory Hawaiian-style grilled chicken thighs marinated in a brown sugar, soy sauce, and ginger glaze. Perfect for BBQs and gatherings.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Small bowl
Large shallow dish
Grill
Meat Thermometer
Basting brush
Instructions
In a small bowl, mix the brown sugar, ketchup, soy sauce, sherry, ginger and garlic. Reserve 1-1/3 cups for basting. Cover and refrigerate the reserved marinade.
Divide the remaining marinade between two large shallow dishes. Add 12 chicken thighs to each dish, and turn the chicken thighs to coat. Cover the marinating chicken, and refrigerate for eight hours or overnight.
Drain the chicken, and discard the marinade. Grill the chicken, covered, on an oiled rack over medium heat for six to eight minutes on each side or until a thermometer inserted into the chicken reads 170°F. During the last five minutes, baste the chicken occasionally with the reserved marinade.
Nutrition
High in protein with moderate fat and carbohydrates from the sweet marinade, providing substantial energy with notable sodium content from soy sauce.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
