Hawaiian Huli Huli Chicken

I made this last Saturday and it was a huge hit in my house Even my husband who is not a giant fan of grilled chicken (he finds it dry) had two servings. That’s about as big a compliment as you can hope for, lol.
  • 3 lbs boneless/skinless chicken breasts or thighs (thighs will be a bit more tender)
  • ½ cup packed brown sugar 
  • ½ cup ketchup 
  • ½ cup regular soy sauce 
  • ¼ cup sherry 
  • 2 tsp fresh ginger, minced 
  • 4 cloves garlic, minced 
  • ¼ tsp freshly ground black pepper 
  • Optional: green onions, sliced thinly for garnish over cooked chicken 
  1. Towel dry the chicken pieces well. Use a fork to pierce chicken pieces throughout. 
  2. In a bowl, combine all remaining ingredients to make the marinade. Reserve ⅔ cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating. 
  3. Drain/discard used marinade from chicken pieces. Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the ⅔ cup reserved sauce during the last couple of minutes during grill time (if you start basting too early, it will be more likely to burn.) 
RECIPES >>  Hawaiian Huli Huli Chicken @chewoutloud.com