Huli Huli Chicken

🛒 Ingredients

• Chicken Thighs (bone-in, skin-on) 400 g · 800 kcal
• Pineapple Juice 60 g · 30 kcal
• Soy Sauce 30 g · 16 kcal
• Brown Sugar 25 g · 95 kcal
• Ketchup 15 g · 15 kcal
• Rice Vinegar 7 g · 1 kcal
• Fresh Ginger (grated) 5 g · 4 kcal
• Garlic (minced) 5 g · 7 kcal
• Sesame Oil 3 g · 31 kcal

👨‍🍳 Instructions

1. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil to create the Huli Huli marinade.
2. Place the chicken thighs in a large resealable bag or shallow dish, pour the marinade over them, ensuring they are well coated, then refrigerate for at least 4 hours, or preferably overnight.
3. Preheat your grill to medium-high heat. Reserve about 1/4 cup of the marinade for basting later and discard the rest that was in contact with raw chicken.
4. Grill the chicken for 25-35 minutes, turning every 5-7 minutes and basting with the reserved marinade during the last 10 minutes of cooking, until internal temperature reaches 165°F (74°C).
5. Remove the Huli Huli chicken from the grill, let it rest for a few minutes before serving, then garnish with toasted sesame seeds and chopped green onions if desired.