Grilled Huli-Huli Chicken Thighs in Pineapple-Soy Glaze

What you need

• 8 pieces (about 3 lb) bone-in chicken thighs, skin on
• 100 g (1/2 cup, packed) light brown sugar
• 120 ml (1/2 cup) ketchup
• 120 ml (1/2 cup) soy sauce
• 120 ml (1/2 cup) pineapple juice
• 80 ml (1/3 cup) chicken stock
• 2 tsp fresh ginger, peeled and grated
• 4 cloves garlic, minced
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 4 slices fresh pineapple, about 1 cm (1/2 in) thick rings
• 3 green onions, thinly sliced, for serving

Method

Restated from the original video

1. 1

   Whisk the brown sugar, ketchup, soy sauce, pineapple juice, chicken stock, ginger, garlic, rice vinegar and sesame oil in a bowl until the sugar dissolves.

2. 2

   Pour 250 ml (1 cup) of the marinade into a jar and refrigerate it for basting. Keep it away from raw chicken.

3. 3

   Put the thighs in a glass dish or a large zip bag and pour over the remaining marinade. Turn to coat, then refrigerate for 2-8 hours.

4. 4

   Heat a grill to medium, with one hotter zone and one cooler zone.

5. 5

   Lift the thighs out of the marinade, let the excess drip off and discard the marinade.

6. 6

   Grill the thighs skin side down over the cooler zone with the lid closed. Turn them every 5 min, which is what huli means in Hawaiian, for 25-30 min.

7. 7

   For the last 10 min, brush the thighs with the reserved marinade at each turn. Move them over the hotter zone for the final minute to caramelize the skin.

8. 8

   Cook until a thermometer in the thickest part reads 74 °C (165 °F) or higher. Thighs taste best at 80 °C (175 °F).

9. 9

   Grill the pineapple rings alongside for 2-3 min per side, until they have dark grill marks.

10. 10

    Rest the chicken for 5 min. Serve with the pineapple and scatter the green onions on top.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.