Grilled Huli Huli Chicken is a popular and flavorful Hawaiian dish known for its sweet and tangy marinade. The chicken is marinated in a delectable blend of brown sugar, soy sauce, ketchup, ginger, garlic, and sherry (or chicken broth), creating a caramelized glaze when grilled. This dish is loved for its tender, juicy chicken with a delicious charred exterior.

The origins of Huli Huli Chicken can be traced back to the Hawaiian Islands, where it gained popularity as a local favorite. The term “huli huli” translates to “turn turn” in Hawaiian, which refers to the method of cooking the chicken on a grill and continuously turning it to achieve even browning and flavor distribution.

Huli Huli Chicken was reportedly created by Ernest Morgado, a Hawaiian businessman, in the 1950s. Morgado used a unique marinade recipe and a special grilling technique to create a standout chicken dish that quickly became a hit at fundraising events and local gatherings. The dish gained such popularity that Morgado eventually trademarked the name “Huli Huli Chicken.”

The original Huli Huli Chicken recipe remains a well-guarded secret, but variations of the dish have spread throughout Hawaii and beyond. The marinade typically consists of a combination of soy sauce, sugar, ketchup, ginger, garlic, and sometimes additional ingredients like pineapple juice or vinegar. The sweet and savory flavors of the marinade infuse the chicken, resulting in a delicious and satisfying meal.

PREP: 15 MIN. + MARINATING

GRILL: 15 MIN.

MAKES: 12 SERVINGS

INGREDIENTS

• 1 cup packed brown sugar
• ¾ cup ketchup
• ¾ cup reduced-sodium soy sauce
• ⅓ cup sherry or chicken broth
• 2½ teaspoons minced fresh gingerroot
• 1½ teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 5 pounds)

INSTRUCTIONS

1. In a small bowl, mix together the brown sugar, ketchup, soy sauce, sherry (or chicken broth), minced gingerroot, and minced garlic. Set aside 1⅓ cups of the marinade for basting and refrigerate it. Divide the remaining marinade between two large resealable plastic bags.
2. Add 12 chicken thighs to each plastic bag, seal the bags, and turn them to coat the chicken thighs in the marinade. Refrigerate the chicken for 8 hours or overnight, allowing it to marinate and absorb the flavors.
3. Preheat the grill to medium heat. Drain and discard the marinade from the chicken thighs. Moisten a paper towel with cooking oil, then use long-handled tongs to lightly coat the grill rack to prevent sticking.
4. Grill the chicken thighs, covered, over medium heat for 6-8 minutes on each side, or until they are no longer pink in the center. During the last 5 minutes of grilling, baste the chicken thighs occasionally with the reserved marinade, allowing the glaze to caramelize and create a flavorful coating.

Enjoy the mouthwatering and tender Grilled Huli Huli Chicken, infused with the sweet and savory flavors of the marinade. Serve it alongside your favorite side dishes for a delicious taste of Hawaiian cuisine.