Tank Cooks Huli Huli Chicken
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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.
