Huli Huli Chicken


  • ½ C ketchup

  • ½ C soy sauce

  • ½ C packed light or dark brown sugar

  • ¼ C apple cider vinegar

  • 1 t ginger powder (optional)

  • 2 to 3 garlic cloves, peeled and finely grated

  • 3 ½ to 4 pounds bone-in, skin-on chicken pieces


In a large ziploc plastic bag, combine the ketchup, soy sauce, brown sugar, vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, shake until evenly coated. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.

When you’re ready to cook, oil your grill grates well. Heat the grill to medium ). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. Can also be made in oven - bake at 350 for 20-30 mins, turning every 5-10 mins, making sure to not overcook.