Huli Huli Chicken Rice Bowls

In this Huli Huli Chicken Rice Bowl, boneless skinless chicken thighs marinate in a simple yet flavorful ginger garlic marinade before being grilled and brushed with reserved marinade. This sticky, sweet and slightly spicy chicken is served on top of cooked jasmine rice with roasted broccoli and topped with fresh pineapple salsa. We add more sriracha for an extra spicy bowl.

Course Mains & Entrees

Cuisine Hawaiian

Keyword chicken, grilling, Hawaiian, marinade, rice bowl

Prep Time 15

Cook Time 10

Additional Time 2

Total Time 2 25

Servings servings

Calories 303

Author Laurie McNamara

Ingredients

FOR THE MARINADE:

1/3 cup ketchup
1/4 cup low-sodium tamari or low sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon worcestershire
1 tablespoon sriracha
1½ teaspoons toasted sesame oil
1/4 cup brown sugar
2 tablespoon fresh ginger grated, see notes
2 tablespoons garlic grated
1¼ pounds boneless skinless chicken thighs

FOR SERVING:

2 cups cooked jasmine rice 1/2 cup per serving
1 recipe 10-minute roasted broccoli for serving
pineapple salsa for serving
sliced green onions for garnish
toasted sesame seeds for garnish

US Customary - Metric

Instructions

TO PREPARE THE MARINADE:

In a liquid measuring cup measure and add ketchup, tamari (or soy sauce), rice vinegar, worcestershire, sriracha, toasted sesame oil, brown sugar, garlic and ginger. Whisk well to combine.
Reserve 1/2 cup of the marinade and set off to the side.
Add chicken thighs to a bowl or re-sealable bag and pour in remaining marinade. Squeeze bag or toss to coat chicken. Cover tightly or press out excess air before sealing. Refrigerate for 2 to 8 hours.
Once marinated, remove the chicken from the fridge while preheating your grill to 500℉ (or 260℃).

TO PREPARE THE CHICKEN:

When the grill is hot, dip and old kitchen towel or paper towel into a dish with a little olive oil. Carefully use tongs to grab the towel and grease the grill grates. Watch for any flare-ups.
Use tongs to place the chicken thighs onto the grill.
Discard the marinade in the bag/bowl.
Cover and grill for 3 to 4 minutes. Use sturdy tongs to really get under the thighs (as even though the grates were oiled, this chicken likes to stick) to turn. Cover, and continue grilling for 3 to 4 minutes or until fully cooked.
An instant read thermometer should read 165° (or 74℃) when inserted into the middle of the thickest part.
Once the chicken is fully cooked, brush with reserved marinade from earlier. Turn as you go until the chicken is glazed and sticky. Remove off the grill and let rest before slicing.

TO PREPARE THE BOWLS:

Divide cooked rice and broccoli among bowls, top with sliced huli huli chicken, a spoonful of any leftover marinade, toasted sesame seeds, pineapple salsa and green onions.
For extra spice, squeeze some sriracha over top.

Notes

To save time, use the tubes of pre-grated garlic and ginger found in the produce section.

Nutrition