Hawaiian: Huli Huli Chicken

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4-6)

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 can sliced pineapple in its own juice (20 oz)
• Coconut oil (for brushing the grill grate)
• 12 green onions, cut into 2-inch pieces and split (green part only)

Huli Huli sauce ingredients:

• ½ cup pineapple juice
• ½ cup soy sauce
• ½ cup ketchup
• 2 limes, juiced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke

• 2 teaspoons sesame oil
• ½ cup honey
• ⅓ cup ginger paste (approx 3 oz)

• 2 tablespoons garlic powder
• 1 teaspoon red pepper flakes

Procedure:

1. Trim extra skin and fat off the chicken thighs, transfer chicken to a gallon-size resealable plastic bag and set aside
2. Remove the pineapple rings from the can, transfer to a covered container and set aside in refrigerator; optional: add the remaining juice in the can to the marinade
3. Make the marinade: combine all marinade ingredients in a bowl and mix well
4. Pour marinade over chicken in an one-gallon plastic bag, seal bag while pressing out excess air, then rub marinade over chicken; let rest in refrigerator overnight, turning the chicken at least once
5. Grill the pineapple slices on both sides until you see grill marks
6. When you’re ready to cook the chicken, remove chicken from marinade, then transfer marinade to a saucepan
7. Make the basting sauce: boil the marinade to reduce the volume by about half
8. Preheat the grill, then use a paper towel to oil your grill with coconut oil
9. Grill chicken over low heat until it is cooked through, turning frequently (about 30 minutes); baste generously with sauce when the chicken is almost done
10. Or: bake in oven at 375° for 45-50 minutes (turn and baste at least once); broil during the last few minus for better browning
11. Serve on top of grilled pineapple slices and garnish with green onions (if desired)