Hawaiian BBQ Chicken (Printable Version)
# What You'll Need:
01 -
4-5 pounds chicken thighs, boneless and skinless
02 -
½ cup light brown sugar, firmly packed
03 -
½ cup tomato ketchup
04 -
½ cup mild soy sauce
05 -
½ cup juice from canned pineapple
06 -
1 tablespoon ginger paste or freshly minced ginger
07 -
1 tablespoon garlic paste or freshly minced garlic
08 -
3 tablespoons apple cider vinegar
09 -
½ teaspoon ground cumin
10 -
½ teaspoon chunky black pepper
11 -
½ teaspoon paprika (either smoked or sweet works)
12 -
Pineapple rings (fresh whole pineapple or drained canned slices)
13 -
½ cup green onions, sliced thin for topping
# How to Make It:
01 -
Clean chicken thighs and dry them with paper towels.
02 -
Throw everything except the chicken into a big bowl or ziplock bag and stir it all together.
03 -
Take out ½ cup of your mixed sauce and put it aside for later when you serve.
04 -
Put chicken thighs into the leftover sauce and make sure they're totally covered. Stick it in the fridge for at least 4 hours but overnight works even better.
05 -
Fire up your grill to medium-high (around 400°F) and lightly oil the grates.
06 -
Throw chicken on the grill and don't touch it for about 10 minutes. Then flip and cook another 10 minutes until it hits 165°F inside. Toss out any sauce the raw chicken touched.
07 -
When chicken's halfway done, toss those pineapple rings on the grill until they get golden marks on both sides. Take everything off when done.
08 -
Brush that saved sauce all over your cooked chicken. If you want thicker sauce, warm it in a small pot first.
# Additional Tips:
01 -
Feel free to tweak the sauce flavors before you brush it on your finished chicken.
02 -
Make sure to scrub under your grill grates beforehand so extra sauce doesn't catch fire and burn your food.
03 -
This works with any chicken parts - just cook bigger or bone-in pieces a bit longer.