Huli Huli Chicken
The ultimate comfort food, Huli Huli Chicken is a sweet and savory dish that’s perfect for any occasion! With juicy chicken thighs marinated in a tantalizing mix of flavors, it's an easy weeknight dinner that will have everyone asking for seconds. Try it tonight!
Equipment
- Large Casserole Dish
- Digital Thermometer
- Small Blender
Ingredients
- 3 pounds boneless skinless chicken thighs (8 to 10 thighs)
- 2 tablespoons toasted sesame oil
- 2 teaspoons fresh ginger, grated
- 2 large cloves garlic
- ½ cup coconut aminos *
- 3 tablespoons ketchup
- 3 tablespoons rice vinegar
- ¼ teaspoon black pepper
Instructions
- Start by preparing the marinade. Transfer the marinade ingredients, including the sesame oil, ginger, garlic, coconut aminos, ketchup, rice vinegar, and black pepper, to a small blender. Blend until you achieve a smooth consistency. If you don’t own a small blender, you can mix the ingredients in a bowl, making sure to mince the garlic and ginger first.
- Next, take your raw chicken thighs and place them in a large zip lock bag. Pour the marinade over the chicken and seal the bag tightly. Gently massage the bag to ensure all pieces of chicken are well-coated in the marinade. It’s essential to let this sit; refrigerate the marinated chicken for at least 15 minutes, but ideally for a few hours or even up to 24 hours for more intense flavor.
- When ready to cook, preheat your oven to 425 degrees Fahrenheit. This temperature is perfect for baking the chicken and achieving a nice char.
- Transfer the marinated chicken along with the marinade to a large baking dish with deep sides. Arrange the chicken in a single layer to ensure even cooking.
- Place the baking dish on the center rack of the preheated oven. Bake for 12 to 15 minutes. As the chicken cooks, it will release flavorful juices, enhancing the overall taste.
- After baking, remove the chicken from the oven. Using a spoon or baster, baste the chicken with the pan juices. This step is vital for keeping the chicken moist and flavorful.
- Now, switch your oven to the high broil setting. Broil the chicken for an additional 5 to 8 minutes, or until it reaches your desired level of char. Keep an eye on it to prevent burning; the charred bits add a wonderful smoky flavor.
- Check the internal temperature of the chicken thighs. They should reach at least 180 degrees Fahrenheit for safe consumption. Insert a meat thermometer into the thickest part of the thigh for an accurate reading.
- Once cooked, allow the chicken to rest for 10 minutes before serving. This resting period helps retain moisture within the chicken. Serve the Huli Huli Chicken with your favorite side dishes, and enjoy the delicious flavors!
- If you want extra sauce, feel free to prepare additional marinade and reserve some in a jar for serving.
- If grilling, preheat the grill to medium-high heat (around 450 degrees Fahrenheit). For charcoal grilling, use a chimney to heat the charcoal until hot, then arrange some coals for indirect heat.
- Place the marinated chicken thighs on the hot grill and cook for 3 to 5 minutes on each side, until they are golden brown with nice grill marks.
- Move the chicken to the cooler side of the grill and continue cooking over indirect heat. Flip occasionally until the internal temperature reaches at least 180 degrees Fahrenheit, checking with a digital thermometer for best results.
- Drizzle the reserved marinade over the chicken or over rice when serving. For a finishing touch, consider garnishing with sesame seeds and chopped green onions.
Notes
- Tip 1: Replace the coconut aminos with low-sodium soy sauce or liquid aminos. Also add 2 Tbsp brown sugar or pure maple syrup, as coconut aminos are naturally sweet.