Marinating is essential to juicy, flavorful chicken on the grill. This Hawaiian recipe does it in a way that’s perfectly sweet and sticky.
What You’ll Need:
1 small thumb ginger (about 1 inch)
2 cloves garlic
1/2 cup ketchup
1/2 cup soy sauce
1/3 cup packed brown sugar
1/4 cup pineapple juice
3 tablespoons rice vinegar
3 lb chicken thighs, wings, and/or drumsticks
Oil for greasing the grill
SERVES: 6 PEOPLE
What To Do:
Peel and finely grate the ginger and garlic. In a large bowl, whisk together the ketchup, soy sauce, packed brown sugar, pineapple juice, rice vinegar, ginger, and garlic. Reserve 1/3 c of mixture and set aside.
Add chicken to remaining marinade and toss to coat. Cover with plastic wrap and let chicken marinate in the refrigerator for at least 8 hours or up to overnight, turning once.
When ready to cook, oil the grates and heat the grill to medium. Grill chicken until cooked through, 5-7 minutes per side, basting with the reserved marinade as it cooks.
Huli huli was first popularized at Hawaiian community barbecues in the 1950s and has remained a fixture. It's marinated in soy sauce, ketchup, and brown sugar for a savory-sweet glaze. “Huli" is Hawaiian for flip. Shout it every time you turn the chicken on the grill!
