Huli Huli Chicken
This tropical tasting Huli Huli Chicken is the perfect combination of smoky, sweet, and savory flavors.
Prep
20m
Cook
15m
Total
35m
Serves
6
Ingredients
2 lb. boneless skinless chicken thighs
1/4 cup ketchup (60g) I used no sugar added
1/4 cup light brown sugar (48g)
1/4 cup low-sodium soy sauce (60g)
1 Tbsp unseasoned rice vinegar (15g)
1 Tbsp fresh minced ginger
3 cloves garlic minced
1/2 tsp smoked paprika
Method
- Add all the marinade ingredients to a bowl or pourable pyrex glass and whisk until combined. Reserve 1/2 cup of the marinade for later and store in the fridge. Add the rest of to a resealable bag, along with the chicken thighs. Move chicken around to make sure it’s all coated. Place in the fridge to marinate for at least 4 hours (preferably 12-24 hours).
- Grease your grill grates or grill pan (or a regular skillet). Set to medium-high heat. Add the chicken (discard remaining marinade) and grill for 2-3 minutes, until golden. Adjust the heat if it’s browning too quickly–then flip, and grill the other side for 2-3 minutes.
- Baste the chicken with some of the reserved marinade, flip again, and cook for 1 minute.
- Repeat this every minute or so until chicken is cooked through (165F internal temp), about 10-12 minutes total. Transfer to a serving plate and loosely cover with foil to keep warm.
Macros
Per serving (approx.)
- Calories
- 231kcal
- Fat
- 6g
- Carbs
- 13g
- Protein
- 30g
Next steps
Choose one meal time to apply this recipe into your routine before adding more variety.
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