Huli Huli Homemade Sauce Recipe for Chicken (Easy Marinade)
So why settle for boring store-bought sauces when you can easily make this flavorful huli huli sauce recipe from scratch? Give it a try today and elevate your meals to new heights!
Servings 4 people
Calories 635.6kcal
Cost $15
Ingredients
- 2 pounds Chicken Thighs deboned
- 1 cup Pineapple Juice canned
- 1 inch Fresh Ginger grated
- 3 cloves Fresh Garlic minced
- ½ cup Ketchup
- ½ cup Soy Sauce
- ¼ cup Cooking Sake
- ¼ cup Brown Sugar
- 1 teaspoon Sriracha
- 2 tablespoon Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Red Pepper Flakes optional
Instructions
- Mix marinade in a bowl and reserve ¾ cup for basting when grilling chicken.1 cup Pineapple Juice, 1 inch Fresh Ginger, 3 cloves Fresh Garlic, ½ cup Ketchup, ½ cup Soy Sauce, ¼ cup Cooking Sake, ¼ cup Brown Sugar, 1 teaspoon Sriracha, 2 tablespoon Rice Vinegar, 1 teaspoon Toasted Sesame Oil, 1 teaspoon Red Pepper Flakes
- Pour the rest of the mixture over the meat and let it marinate in a bowl or sealed bag container. In the fridge, let it marinate for an hour or overnight for the best flavor.2 pounds Chicken Thighs
- Prepare for grilling. Place the chicken on the grates and set a timer for two minutes. Baste the chicken generously before turning and time it again for another two minutes.
- Repeat the turning and basting process for the meat every two minutes for a total of 10 minutes or 165 degrees for internal temp (chicken). Chicken should have nice grilled marks.
Notes
- Marinating time can be as short as 1 hour. I always marinate the meat overnight for a more robust flavor.
- Pre-season the grilling grates by putting some cooking oil on a paper towel and wiping that along the grates to keep the meat from sticking.
- This huli huli marinade can be used on other proteins.
- Serve with steamed rice, or Coconut Rice, and Macaroni Salad.