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Tank Cooks Huli Huli Chicken

Frank The Tank8/28/2024 8:20 PM

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Ingredients

2 lbs. Boneless Skinless Chicken Thighs
1 cup Pineapple Juice
1 cup Chicken Broth
1/2 cup Low-Sodium Soy Sauce
1/2 cup Light Brown Sugar, packed
1/3 cup Tomato Ketchup (BBQ Sauce)
2 tsp. Fresh Ginger, minced
1-1/2 tsp. Freshly Chopped Garlic
Pinch Salt
Cored Pineapples

Directions

Mix pineapple juice, broth, soy sauce, brown sugar, ketchup, ginger, garlic, and salt. Reserve 1 cup of marinade for brushing.
Place chicken in a large bowl and pour over the remaining marinade. Refrigerate for at least 3 hours or up to overnight.
Remove the chicken from the marinade and discard the marinade in a bowl.
Preheat the grill to medium (350°F —400°F). Place the chicken on oiled grates; grill, turning occasionally, until a meat thermometer registers 160°F, about 25 to 35 minutes.
Transfer chicken to a platter. Baste pineapple slices with the reserved marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side.
Place pineapple slices on top of the chicken and brush all with the remaining marinade.

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