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Grilled Huli Huli Chicken

Butter Flavor


  • 1/2 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons sherry or chicken broth
  • 1 teaspoon minced fresh ginger
  • 1 clove minced garlic
  • 2 pounds boneless skinless chicken breasts


  1. In a large ziptop bag, combine the brown sugar, ketchup, soy sauce, sherry or chicken broth, ginger and garlic. Reserve1/2 cup of the marinade for basting
  2. If the chin breasts are large, cut them open like a book into 2 thinner chicken breasts. Place the chicken in the bag with the marinade. Refrigerate gfor 8 hours, or overnight.
  3. Drain and discard the marinade from the chicken. Heat a grill over medium heat.Grease the grates witrh oil and grill the chicken for 6-8 minutes on each side, untill no longer pink. Baste the chicken with the reserved marinade during the last 5 minutes of cooking.