Grilled Huli Huli Chicken

"Another recipe that I found on Taste of Home that I would like to try soon. Here is what the author state: "I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli mean "turn" in Hawaiian. —Sharon Boling, Coronado, California." This serves a lot, so feel free to scale it back if needed."
 
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photo by Linky photo by Linky
photo by Linky
photo by Bonnie G #2 photo by Bonnie G #2
photo by breezermom photo by breezermom
Ready In:
30mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
  • Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

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Reviews

  1. This made a great final dinner in Hawaii. Easy to mix up and makes a lot for leftovers. My son actually put leftovers for his lunch tomorrow.
     
  2. I used about 1 pound of chicken breast tenders and made about 1/2 the amount of sauce/marinade. We really loved this chicken! 1 minute each side at high heat, then 2 min each side with a lower flame. (gas grill) Perfectly done - meat was flavorful and not dry. Thanks, Diner! Made for SWT2018
     
  3. Wow, that's about all I can say. This is a winner, never thought anything so easy could be so good. Pretty much followed the recipe except was out of ketchup (can you believe that) so subbed barbecue sauce, so good, that sweet, tangy taste that we all love and was not hardly a bone left when all was done.
     
  4. I did cut the recipe down, and it still worked very well. Very easy to make. I started the marinade in the morning, and by dinnertime I was ready to grill! Thanks for sharing! Made for Newest Tag Game.
     
  5. I used the recipe for 8 skinless, but bone in chicken thighs so reduced the amounts. The marinade was extra easy to make, uses pantry staples, and adds a delicious touch of Asia to the chicken. What else does one need? I served it with a repeat of your Crazy Rice (recipe #456438) and sliced cantaloupe. It made for a terrific & easy meal! Thanks diner!
     
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RECIPE SUBMITTED BY

<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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