Huli Huli Chicken

Ingredients

• 1 cup dark brown sugar (firmly packed)
• 1 cup ketchup
• 3/4 cup soy sauce
• 1 cup pineapple juice
• 1/4 cup sherry
• 3 teaspoons fresh ginger (peeled and grated)
• 4 cloves garlic (minced)
• 4 pounds boneless chicken breasts or boneless chicken thighs
• grilled pineapple slices
• sliced green onions

Instructions

1. 1

   In a medium mixing bowl, add dark brown sugar (1 cup), ketchup (1 cup), fresh ginger (3 teaspoons), and garlic (4). Whisk in soy sauce (3/4 cup), pineapple juice (1 cup), and sherry (1/4 cup) until well combined and brown sugar is dissolved.

2. 2

   Remove and reserve 1 cup of the marinade. Cover with plastic wrap and refrigerate until ready to grill the chicken. This will be your basting sauce.

3. 3

   Place chicken (4 pounds) in a 1-gallon resealable plastic bag. Pour marinade into the bag. Remove excess air, seal the bag, place on a rimmed baking sheet, and refrigerate for 24 hours,

4. 4

   Heat the grill to medium.

5. 5

   Remove the chicken from the marinade and discard the marinade in plastic bags.

6. 6

   Grill chicken on oiled grates: For Chicken Boneless Thighs: Grill for about 5-8 minutes per side, basting each side before flipping with reserved marinade, or until an instant-read thermometer reads 165ºF (74ºC).For Chicken Boneless Breast: Grill for about 4-6 minutes per side, basting each side before flipping with reserved marinade, or until an instant-read thermometer reads 165ºF (74ºC).