Huli Huli Chicken

Ingredients

• 2 lb Boneless, Skinless Chicken Thighs
• 1/2 cup Soy Sauce (Tamari for Gluten-Free)
• 1/4 cup Brown Sugar
• 1/2 cup Pineapple Juice
• 1 tbsp Ginger (grated)
• 2 cloves Garlic (minced)
• 2 tbsp Rice Vinegar
• 1 tsp Sesame Oil

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup soy sauce (or Tamari for Gluten-Free), 1/4 cup brown sugar, 1/2 cup pineapple juice, 1 tablespoon grated ginger, 2 cloves minced garlic, 2 tablespoons rice vinegar, and 1 tsp sesame oil until the brown sugar is fully dissolved.
2. 2Add the 2 lb boneless, skinless chicken thighs to the bowl with the marinade. Turn the chicken to coat it completely and evenly. Cover the bowl and refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to develop.
3. 3Preheat your grill to medium heat, which is approximately 350°F (175°C).
4. 4Remove the 2 lb boneless, skinless chicken thighs from the marinade, allowing any excess marinade to drip off back into the bowl. Discard all of the remaining marinade from the bowl.
5. 5Place the chicken thighs on the preheated grill. Grill the chicken for 6 to 8 minutes per side, until it is no longer pink inside and has a slightly charred exterior. For food safety, the internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.
6. 6Remove the Huli Huli Chicken from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the chicken, making it more tender. Serve the chicken with rice.

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