Huli Huli Chicken

Huli Huli Chicken

Yield: 6 Servings


½ cup Saucy Rascals Everyday Ketchup
½ cup Soy Sauce, low sodium
¼ cup Pineapple Juice
½ cup Brown Sugar
2 Garlic Cloves, smashed 2 tsp Ginger, grated
2 tsp Sesame Oil
2 tsp Saucy Rascals Everyday Hot Sauce
3 lbs Boneless Skinless Chicken Thighs Scallions, sliced

1. Combine all marinade ingredients until sugar is dissolved. Reserve ½ cup of marinade for brushing on thighs.
2. Add chicken thighs to a Ziplock bag and pour remaining marinade over chicken. Refrigerate overnight, or at least 8 hours.
3. Remove chicken from marinade and transfer to a sheet tray for 1 hour, allowing excess marinade to drip off.
4. Preheat grill to medium high heat (400F) with a two-zone setup.
5. Grill chicken thighs on each side for 5 minutes and then move to the indirect heat side of the grill.
6. Cook until internal temperature of thighs is 185F, basting 2-3 times during cooking time.
7. Transfer to a service platter and let rest for at least 5 minutes. Garnish with sliced scallions and remaining reserved sauce.

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