Grilled Huli Huli Chicken Thighs

Ingredients

• 1 Cup light soy sauce
• 6 Clove garlic, minced
• 1 (2-inch) piece fresh ginger, minced
• 8 boneless, skinless chicken thighs
• 1 Cup pineapple juice
• 1/3 Cup light soy sauce
• 1/4 Cup honey
• 1/4 Cup gochujang
• 4 Clove garlic, minced
• 1 (1-inch) piece fresh ginger, minced
• 1 Whole lime, juiced
• 1/2 Whole pineapple, peeled, cored, and cut into thick spears
• 1 Whole scallion, thinly sliced
• 1 Tablespoon toasted sesame seeds
• 1 Bunch chopped fresh cilantro

Instructions

1. 1

   Marinate the thighs: In a medium bowl, whisk the soy sauce, garlic, and ginger. Add the thighs and toss to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.

2. 2

   Make the sauce: Combine all the sauce ingredients in a saucepan and whisk together until smooth. Bring to a simmer over medium heat, then let the sauce bubble away and reduce for 15 to 20. Set aside. (The sauce may be made up to a day ahead; cover and refrigerate and reheat gently to serve.)

3. 3

   When ready to cook, preheat the Traeger with the lid closed to 400°F; this will take at least 15 minutes.

4. 4

   Place the pineapple spears on the grill grate. Cook the pineapple, turning it occasionally, until lightly charred on all sides, about 10 minutes. Transfer to a cutting board and cut into 1-inch pieces.

5. 5

   Reserve ¼ cup of the sauce separately. Place the chicken thighs directly on the grill grate skinned side down (discard the marinade). Cook, brushing the chicken with the sauce occasionally and flipping the thighs once about halfway through cooking, until tender and cooked through (about 170°F on an instant read thermometer), 20 to 25 minutes.

6. 6

   Meanwhile, cut the pineapple into 1-inch cubes.

7. 7

   Transfer the thighs and pineapple to a platter or plate and drizzle with some of the reserved sauce. Sprinkle the scallions, sesame seeds, and cilantro over the pineapple and chicken and serve. Enjoy!