Huli Huli Chicken (Shellfish-Free)

Ingredients

• 8 each Chicken Thighs
• 1/2 cup Soy Sauce
• 1/4 cup Brown Sugar
• 1/2 cup Pineapple Juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/2 cup soy sauce, 1/4 cup brown sugar, 1/2 cup pineapple juice, 1 tbsp ginger, 2 cloves garlic, and 1 tsp sesame oil. Whisk everything together until the brown sugar is dissolved and the mixture is well combined.
2. 2Add the 8 each chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
3. 3Preheat your grill to medium heat. This is typically around 176.7°C to 204.4°C (175°C to 200°C).
4. 4Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken thighs on the preheated grill.
5. 5Grill the chicken thighs for 6 to 8 minutes per side. The chicken is cooked through when its internal temperature reaches 74°C on a meat thermometer. The glaze should be caramelized and slightly sticky.

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