Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb bone-in, skin-on chicken thighs (6–8 pieces)
- 1/2 cup shoyu (soy sauce)
- 1/3 cup packed light brown sugar
- 2 tbsp finely grated fresh ginger
- 4 garlic cloves, minced
- 1 tbsp neutral oil (for grill grates)
- 3 cups hot cooked jasmine rice (for serving)
- 1 lime, cut into wedges
- 2 green onions, thinly sliced
Do This
- 1. Whisk shoyu, brown sugar, ginger, and garlic. Reserve 1/3 of the mixture for glazing.
- 2. Marinate chicken in remaining mixture 30 minutes (or up to 12 hours, chilled).
- 3. Preheat grill for two-zone cooking to medium-high (425–450°F). Oil grates.
- 4. Simmer reserved marinade 3–4 minutes until syrupy; this is your safe basting glaze.
- 5. Grill chicken skin-side down over direct heat 3–4 minutes to char, then move to indirect heat. Baste and turn every 1–2 minutes until lacquered and 175°F, 16–20 minutes total.
- 6. Rest 5 minutes. Serve over hot rice with lime and green onion.
Why You’ll Love This Recipe
- Classic island flavor: savory shoyu, warm ginger, and brown sugar caramelize into a glossy, smoky glaze.
- Foolproof juicy: bone-in thighs finish at 175°F for tender, pull-apart meat.
- Weeknight-friendly: 15 minutes of prep; marinate earlier and grill fast.
- Versatile: perfect on a gas or charcoal grill, with oven-broiler directions included.
Grocery List
- Produce: Fresh ginger, garlic, 1 lime, 2 green onions
- Dairy: None
- Pantry: Shoyu (soy sauce), light brown sugar, jasmine rice, neutral oil (canola or avocado)
Full Ingredients
For the Chicken and Marinade
- 2.5 lb bone-in, skin-on chicken thighs (6–8 pieces)
- 1/2 cup shoyu (soy sauce)
- 1/3 cup packed light brown sugar
- 2 tbsp finely grated fresh ginger
- 4 garlic cloves, minced
For the Grill and Serving
- 1 tbsp neutral oil (for oiling grates)
- 3 cups hot cooked jasmine rice
- 1 lime, cut into wedges
- 2 green onions, thinly sliced
Step-by-Step Instructions
Step 1: Make and divide the marinade
In a medium bowl, whisk together the shoyu, brown sugar, ginger, and garlic until the sugar dissolves. Pour about one-third of this mixture (roughly 1/3 cup) into a small saucepan and set aside for glazing. The remaining two-thirds will be used to marinate the chicken.
Step 2: Marinate the chicken
Pat the chicken thighs dry. Place them in a large zip-top bag or shallow dish and pour the larger portion of marinade over top. Seal and toss to coat evenly. Marinate for at least 30 minutes at room temperature (if your kitchen is cool), or up to 12 hours in the refrigerator. If refrigerating longer than 30 minutes, remove from the fridge 20 minutes before grilling to take the chill off.
Step 3: Cook rice and prep garnishes
While the chicken marinates, cook the jasmine rice according to package directions so you have 3 cups hot cooked rice ready. Slice the green onions and cut the lime into wedges. Set aside.
Step 4: Preheat the grill for two-zone heat
Heat a gas or charcoal grill to medium-high, 425–450°F. Create a two-zone fire: one side for direct heat and the other for indirect heat. Clean and oil the grates lightly with the neutral oil to prevent sticking.
Step 5: Make the safe basting glaze
Bring the reserved marinade in the small saucepan to a boil over medium heat. Reduce to a lively simmer and cook 3–4 minutes, stirring, until slightly thickened and syrupy. This step ensures the glaze is safe for basting and will cling nicely to the chicken.
Step 6: Grill, huli (turn), and baste to lacquer
Remove the chicken from the marinade, letting excess drip off. Place chicken skin-side down over direct heat and sear 3–4 minutes until lightly charred. Flip and sear the second side for 2–3 minutes.
Move the chicken to indirect heat, close the lid, and cook 12–16 minutes, turning every 2–3 minutes. During the last 6–8 minutes, brush with the hot glaze and turn every 1–2 minutes (huli, huli) to layer on a glossy, smoky lacquer. Cook until an instant-read thermometer registers 175°F in the thickest part of each thigh, avoiding bone.
Step 7: Rest and serve
Transfer chicken to a platter and rest 5 minutes. Pile 3 cups hot cooked rice into bowls or plates. Top with chicken, spooning any platter juices over the rice. Finish with a generous squeeze of lime and a sprinkle of sliced green onion. Serve immediately.
Pro Tips
- Reserve then boil: Always set aside clean marinade for glazing before it touches raw chicken, and boil it to thicken for a safe, clingy finish.
- Two-zone control: Sear over direct heat for char, then finish over indirect to prevent burning the sugars.
- Aim for 175°F: Thighs are most tender and juicy above 170°F; 175°F is the sweet spot.
- Pat dry for crisp skin: Blot chicken with paper towels before marinating and before grilling for better browning.
- Watch for flare-ups: If flames kick up, move chicken to indirect heat and resume once under control.
Variations
- Pineapple Huli: Add 1/2 cup unsweetened pineapple juice and 1–2 tbsp ketchup to the reserved glaze for a fruitier, classic-style finish. Simmer to thicken.
- Spicy Kick: Whisk 1–2 tsp gochujang or chili-garlic sauce into the glaze for heat.
- Oven/Broiler Method: Roast on a foil-lined sheet at 425°F for 25–30 minutes (to 175°F). Broil 1–3 minutes at the end, basting with glaze and watching closely.
Storage & Make-Ahead
Marinate the chicken up to 12 hours ahead (refrigerated). Cooked chicken keeps 4 days in an airtight container; reheat covered at 325°F until warm or gently on the stovetop with a splash of water. Glaze can be made 3 days ahead and refrigerated; warm to loosen before using. Leftover chicken is great sliced over rice bowls or in sandwiches.
Nutrition (per serving)
Approximate: 620 calories; 39 g protein; 26 g fat; 48 g carbohydrates; 1400 mg sodium. Values will vary with exact thigh size, how much glaze is consumed, and rice portion.
