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Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 1 cup pineapple juice 1 cup packed brown sugar ¾ cup ketchup ¾ cup reduced-sodium soy sauce ⅓ cup chicken broth And so on.
Instructions:
First of all. In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. Reserve 1-1/3 cups marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
Next step is, Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Step 3, Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.
Complete Ingredients and Instructions: https://life-in-the-lofthouse.com/grilled-huli-huli-chicken/
