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Huli Huli Chicken

We moved to Riverton a couple of years ago and have been so happy to meet some wonderful new friends here.  One of the special families we love are the Browns who live just a few houses down from us on our street.  Dave & Carol were two of the first people to talk to us in our new ward along with our sweet friends, Steve & Judy.  We just happened to be lucky enough to sit behind them our first week of church and we feel so blessed to have developed a beautiful friendship with them.

We were over at the Browns house for dinner this past summer and they served the most WONDERFUL chicken.  I am not usually a big chicken fan, but this stuff I can eat like candy.  The sweet, Hawaiian variation of a teriyaki chicken just melts in your mouth.  We have made this a couple of times here at home since then already and just love it.  This recipe makes enough for a crowd, so unless you are having a party, you will want to use much less chicken, however - I always make all the sauce! ;)

  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup soy sauce
  • 1/3 cup chicken broth
  • 2 1/2 tsp grated ginger
  • 1 1/2 tsp minced garlic
  • 5lbs (aproximately 24) boneless, skinless chicken thighs
  1. In a bowl, mix together the brown sugar, ketchup, soy sauce, chicken broth, ginger and garlic.  
  2. Reserve 1 cup of the sauce for basting and serving with the chicken.  Cover that sauce and refrigerate.
  3. Divide remaining marinade between 2 large ziploc bags and add 12 thighs to each bag.  Refrigerate for 8 hours.
  4. When ready to cook, remove chicken from the marinade and dispose of the bags with marinade.  Grill chicken, covered over medium heat for 6-8 minutes on each side or until the temperature reaches at least 165.  Baste occasionally with some of the reserved marinade during last five minutes.
*Note:  If you want some of the sauce for serving, make sure and separate that from the basting sauce BEFORE you start cooking to avoid contaminating all the sauce with raw chicken.  Any left over sauce from marinating or basting should be disposed of, not re-used or served with the chicken.


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