Huli Huli Chicken

Ingredients

• 4 lb bone-in skin-on chicken thighs
• 1 cup canned pineapple juice
• 3/4 cup soy sauce
• 3/4 cup ketchup
• 3/4 cup packed dark brown sugar
• 1/4 cup rice vinegar
• 3 tbsp grated fresh ginger
• 5 cloves garlic, grated
• 1 tbsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 3 scallions, thinly sliced

Before you cook

• Trim any loose fat from the chicken thighs and pat them dry.
• Grate the ginger and garlic.
• Whisk the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes together in a bowl until the sugar dissolves.
• Pour half the mixture over the chicken in a zip-top bag, seal it, and refrigerate for at least 4 hours or overnight.
• Cover and refrigerate the remaining half separately to use as basting sauce.

Steps

1. Take the chicken out of the refrigerator 30 minutes before cooking and let it come toward room temperature.
2. Pour the reserved basting sauce into a small saucepan and bring it to a simmer over medium heat.
3. Simmer the sauce for 10 to 12 minutes, stirring often, until it reduces by about a third and coats a spoon, then set it aside.
4. Build a two-zone fire in a charcoal grill, or heat one side of a gas grill to medium and leave the other side off.
5. Lift the chicken from the marinade, let the excess drip away, and discard that marinade.
6. Lay the thighs skin side up on the cooler side of the grill, cover, and cook for 25 minutes.
7. Turn the thighs and cook them covered for another 15 minutes, until the thickest part reads 165 degrees Fahrenheit.
8. Move the thighs over the hot side and brush the tops with the reduced sauce.
9. Turn and baste the chicken every 90 seconds for about 8 minutes, watching closely, until the skin is dark, glossy, and charred at the edges.
10. Rest the chicken on a platter for 5 minutes, then scatter the scallions over the top and serve with the remaining sauce.