Huli Huli Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 8 hours 25 minutes

Ingredients

1 cup brown sugar

¾ cup ketchup

¾ cup soy sauce

⅓ cup pineapple juice

3 tablespoons apple cider vinegar

1 tablespoon fresh minced ginger

1 tablespoon minced garlic

4-5 pounds boneless skinless chicken thighs

Directions

For the marinade, whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. Optional step: Set aside about 1/3 cup marinade in an airtight container in the fridge for basting at the end. Set remaining marinade aside while you prep your meat.

If desired, trim the excessive fat off the chicken thighs. You do not need to remove all of the fat, it adds flavor and will melt off during the cooking process. Just use a clean pair of kitchen shears to snip off and large pieces that might fall off on the grill.

Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 6-8 hours.

When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate, and then place the chicken on the hot grill and close the lid. Cook around 5 minutes per side, until an instant read thermometer reads 165℉.

Once chicken is to temperature, reduce heat to low and baste each side with reserved glaze for an additional 1 minute or so.

Remove chicken from grill. Cover with foil and allow to rest for about 5 minutes before serving.

Nutrition

• Serving Size: 7 oz
• Calories: 401 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Cholesterol: 287 mg
• Sodium: 652 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 0.1 g
• Total Sugars: 9 g
• Protein: 59 g