Huli Huli Chicken BBQ (Print Version)

# Ingredients:

→ Chicken and Main Ingredients

01 - 4-5 pounds boneless skinless chicken thighs
02 - ½ cup packed light brown sugar
03 - ½ cup ketchup
04 - ½ cup light soy sauce
05 - ½ cup canned pineapple juice
06 - 1 tablespoon ginger paste or minced ginger
07 - 1 tablespoon garlic paste or minced garlic
08 - 3 tablespoons apple cider vinegar
09 - ½ teaspoon ground cumin
10 - ½ teaspoon coarse black pepper
11 - ½ teaspoon smoked or sweet paprika

→ Additional Ingredients for Cooking

12 - 1 fresh pineapple, sliced into rings or 1 can of pineapple slices, drained
13 - ½ cup sliced green onions (for garnish)

# Instructions:

01 - Rinse chicken thighs and pat dry.
02 - In a large bowl or gallon-size zip-top bag, combine light brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika. Mix well.
03 - Remove ½ cup of the marinade and set aside for serving later.
04 - Add chicken thighs to the remaining marinade. Mix well to fully coat the chicken. Cover or seal and refrigerate for at least 4 hours, preferably overnight.
05 - Preheat the grill to medium-high heat (approximately 400°F). Lightly brush the grates with oil.
06 - Place chicken on the grill. Cook for about 10 minutes without turning. Flip and continue cooking for another 10 minutes, or until the internal temperature reaches 165°F. Discard the marinade the chicken was in.
07 - When halfway through cooking the chicken, place the pineapple rings on the grill. Grill until golden on each side.
08 - Remove chicken and pineapple from the grill. Brush the reserved marinade over the chicken. Optionally, thicken the marinade by broiling the chicken briefly or heating the marinade in a saucepan before brushing.

# Notes:

01 - Clean under grates before grilling to prevent flare-ups from excess marinade.
02 - Adjust sweetness by adding more sugar to the reserved marinade before brushing over the chicken.
03 - Any cut of chicken can be used, but adjust cooking time for bone-in pieces.

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