Huli Huli Chicken
This easy sweet and salty chicken marinade will quickly become a family favorite! Our family has been using it regularly for 20 years and now we share it with you.
Servings: 6
Equipment
Ingredients
- ⅓ cup apple juice
- ⅔ cup soy sauce
- 2 Tb sugar
- 2 cloves fresh garlic minced
- 1.5 tsp fresh ginger grated
- 6 chicken breasts
Instructions
- Prepare the marinade by combining the apple juice, soy sauce, sugar, garlic, and ginger.
- Use a sharp knife to trim and filet the chicken open so that it will lay flat with even thickness across.
- Place the trimmed chicken in a zip top bag and add the marinade. Push out as much air as you can, and place the bag in the fridge for at least 4 hours or as much as overnight.
- When ready to cook, preheat your grill on high, reaching around 450°. Once it has reached that target temperature, turn your burners down to medium high heat.
- Place the chicken "presentation side" down on the grill. Set a timer for 90 seconds.
- Continue cooking and flipping chicken every 90 seconds until it reads 160° internal using an instant read thermometer.
- Remove chicken from the grill, cover with foil, and allow them to "rest" for 5-10 minutes. This will allow time for the juices to settle as well as the carryover cook to raise the internal temperature an additional 5°.
Notes
*White wine or white grape juice can be substituted for the apple juice.
*Dark soy sauce can be used to give a deeper color.
* Reserved marinade can be used to baste occasionally during the cook.
We have also used this marinade with boneless skinless chicken thighs and it’s been absolutely delicious!