
Difficulty: Beginner
Poultry
Huli BBQ Chicken

Guest Chef, Matt Miskelly
Prep Time: 3 hrs
Cook Time: 45 min
Difficulty: Beginner
Created by Chef Matt Miskelly from Fire Shaka-Hawaiian BBQ, this Huli BBQ Chicken is packed with caramelized soy-ginger flavors and a smoky finish.
Instructions
- Step 1: In a mixing bowl add soy sauce, sugar, ginger, onion, onion powder, and vinegar. Whisk well until all ingredients are combined.
- Step 2: Add chicken thighs to zip-top bag, pour marinade on top of chicken, and seal bag. Let marinate for a minimum of 3 hours and up to 24 hours.
- Step 3: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 400°F.
- Step 4: Remove chicken thighs from marinade and pat dry with paper towel. Add chicken to recteq and cook to an internal temp of 185°F.
- Step 5: Remove chicken and let rest for 8-10 minutes. Serve with coleslaw and top with green onions.
Ingredients
Serving Sizes
- 4 pound(s) Boneless Chicken Thighs
- 1 cup(s) Soy Sauce
- 1/2 cup(s) Brown Sugar
- 2 tablespoon(s) Fresh Ginger, grated
- 2 tablespoon(s) Garlic Paste
- 1/2 cup(s) Green Onions, sliced
- 1 tablespoon(s) Onion Powder
- 1/4 cup(s) Vinegar
Tools Needed
- Chef Knife
- Cutting Board
- Zip-Top Plastic Bag
- Mixing Bowl
- Whisk
- Nitrile Gloves
- Paper Towels
- Step 1: In a mixing bowl add soy sauce, sugar, ginger, onion, onion powder, and vinegar. Whisk well until all ingredients are combined.
- Step 2: Add chicken thighs to zip-top bag, pour marinade on top of chicken, and seal bag. Let marinate for a minimum of 3 hours and up to 24 hours.
- Step 3: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 400°F.
- Step 4: Remove chicken thighs from marinade and pat dry with paper towel. Add chicken to recteq and cook to an internal temp of 185°F.
- Step 5: Remove chicken and let rest for 8-10 minutes. Serve with coleslaw and top with green onions.
Chef Pairings
Serve with crisp coleslaw, steamed rice, or grilled vegetables, then finish with fresh green onions.