This is the perfect weekend dinner. Just imagine yourself with a cold beer in hand, delicious chicken on the grill and the sun is shining. We can help with the beer and chicken, as for the sun...we are crossing our fingers. If we aren't so lucky this weekend, this tropical chicken should help ease the pain.
Grilled Huli Huli Chicken
Ingredients:
¼ cup soy sauce
2 tbsp. sherry
½ tsp. Worcestershire sauce
¼ cup ketchup
1 tbsp. minced garlic
1” fresh ginger
½ cup crushed pineapple
¼ cup brown sugar
12 bone in, skin on chicken thighs
Instructions:
In a small bowl, mix the first 8 ingredients. Reserve about ¼ of the mixture for basting; cover and refrigerate. Put the chicken thighs in the marinade, ensuring the are all coated. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Pre-heat your BBQ to medium high heat.
Grill chicken, covered, over medium heat for 6-8 minutes per side or until internal temperature with a digital thermometer reads 160 degrees; baste occasionally with reserved marinade during the last 5 minutes.
Remove the chicken from the grill, allow it to rest for a few minutes before serving.
