Hawaiian Grilled Chicken with Pineapple Glaze
Ingredients:
2 pounds chicken thighs, boneless
Huli Huli Chicken Marinade:
1/4 cup brown sugar (or 1/3 cup coconut sugar)
2 tablespoons tomato paste
1 tablespoon dijon mustard
1/4 cup rice vinegar
4 large garlic cloves, pressed or minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1/2 cup pineapple juice
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sriracha
Directions:
Prepare the Marinade: Blend the brown sugar, tomato paste, dijon mustard, rice vinegar, garlic, ginger, soy sauce, pineapple juice, salt, pepper, and sriracha until smooth using a blender or immersion blender.
Marinate the Chicken: Place chicken thighs in a bowl and pour the marinade over them. Cover and refrigerate for at least 4 hours or up to 48 hours.
Preheat the Grill: Heat grill to high and lightly oil the grates.
Grill the Chicken: Remove the chicken from the marinade. Grill with the lid closed for about 2 minutes.
Baste and Flip: Flip the chicken, baste with leftover marinade, and grill for another minute. Repeat flipping and basting until the chicken reaches an internal temperature of 185°F, around 10 minutes total.
Serve and Enjoy: Garnish with chopped chives or green onions. Serve with grilled pineapple, salad, or over coconut rice. Enjoy in tacos, buns with slaw, or skewered as kabobs.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 360 kcal | Servings: 6 servings