After marinating, I preheat my grill to medium-high heat. Once it’s ready, I take the chicken out of the marinade and let the excess drip off before placing the thighs on the grill. I use tongs to turn them every few minutes, ensuring they get those perfect grill marks while also allowing the sugars in the marinade to caramelize beautifully. I usually aim for an internal temperature of 165°F, which I check using my handy meat thermometer.
During the last few minutes of grilling, I like to take the reserved marinade, bring it to a boil, and then brush it on the chicken for that extra burst of flavor. The smell that fills my kitchen is simply divine! Once the chicken is done, I remove it from the grill and let it rest for a few minutes before slicing. This helps the juices redistribute, making the chicken even more succulent.
Finally, I like to sprinkle some chopped green onions on top for a pop of color and flavor. Serve with rice or a fresh salad, and dinner is set to impress!
Pro Tips for Best Results
One of my best tips for Huli Huli Chicken is to make sure to marinate the chicken for at least a couple of hours. I’ve tried it with just a 30-minute marinade before, and while it’s tasty, it won’t be quite as flavorful or tender. If you can plan ahead, let it marinate overnight; your patience will truly pay off, trust me!
Another thing I’ve learned through trial and error is to monitor your grill temperature closely. It can fluctuate easily, which might lead to uneven cooking. I’ve ended up with some pieces being overcooked while others were just perfect. Make sure to adjust the heat as necessary and always check the temperature with a thermometer.
Lastly, don’t skip the basting with the boiled marinade during the last few minutes of grilling! It adds that extra layer of flavor and encourages sticky, almost caramel-like glaze that is simply irresistible. I can never seem to get enough of that glistening surface!
Common Mistakes to Avoid
One mistake I once made was not letting the chicken rest after removing it from the grill. Cutting into it right away resulted in a juicy mess, and I missed out on that perfectly moist texture that resting brings. Now, I always let it sit for about 5 to 10 minutes to ensure maximum juiciness. (See the next page below to continue…)