Hawaiian Huli Huli Chicken

Ingredients

• 2½ lb chicken thighs, bone-in, skin-on
• ¾ cup pineapple juice
• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 clove garlic, minced
• 2 tbsp ketchup
• 1 tsp sesame oil
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 green onions, sliced (optional)

Steps

1. Pat chicken thighs dry with paper towels. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, ketchup, sesame oil, black pepper, and red pepper flakes (if using) to create the marinade.
2. Add chicken to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
3. Preheat your grill to medium-high heat. Lightly oil the grates.
4. Remove chicken from marinade, allowing excess to drip off. Reserve the remaining marinade in a small saucepan.
5. Place chicken on the hot grill, skin-side down. Grill for 6-8 minutes per side, turning occasionally, until chicken is cooked through and internal temperature reaches 165°F (74°C).
6. While chicken grills, bring the reserved marinade to a boil over medium heat on the stovetop. Reduce heat and simmer for 5-7 minutes, or until slightly thickened, stirring occasionally. This will be your basting sauce.
7. During the last 10 minutes of grilling, baste the chicken frequently with the simmered marinade, turning to coat all sides, until caramelized and sticky.
8. Remove chicken from grill, let rest for 5 minutes, then garnish with sliced green onions if desired before serving.