Huli Huli Chicken

6 servings


40 minutes

total time


2 teaspoons sesame oil

1 teaspoon grated fresh ginger

2 large garlic cloves, minced

⅓ cup low-sodium soy sauce or tamari

1 tablespoon rice vinegar

¼ cup brown sugar

¼ cup ketchup

½ teaspoon smoked paprika

1 tablespoon cornstarch

2 pounds boneless, skinless chicken thighs

Vegetable oil, for grill grates or pan


Make the marinade

Heat the sesame oil in a small saucepan over medium heat

Once the oil is glistening, add the ginger and garlic and cook until fragrant, about 1 minute

Stir in the soy sauce, rice vinegar, brown sugar, ketchup, and smoked paprika until combined.In a small bowl, mix the cornstarch with ¼ cup cool water together to form a slurry

Add the cornstarch slurry to the sauce in the pan, and stir until combined

Bring to a boil, then reduce the heat to medium low and simmer until the sauce is thick enough to coat the back of a wooden spoon, 3-4 minutes

Remove from the heat.Transfer ½ cup of the sauce to a small bowl and reserve

Transfer the remaining marinade to a large bowl and let cool for 5 minutes

Add the chicken and toss to coat

Heat a gas grill or grill pan to medium high

Brush the grates with the oil

Place the chicken on the grill and cook for 4-6 minutes per side

Brush the chicken with half of the reserved sauce, then flip the chicken and cook for 2-4 minutes

Brush the chicken with the remaining sauce and cook 2 minutes more

The chicken is ready when the internal temperature reaches 165°F on an instant-read thermometer

Transfer to a large platter.


Serving Size




Total Fat

10 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



0 mg


624 mg

Total Carbohydrate

14 g

Dietary Fiber

0 g

Total Sugars

11 g


27 g

6 servings


40 minutes

total time
Start Cooking