Hawaiian Huli Huli Chicken

Ingredients

• 12.5 pounds Boneless skinless chicken thighs(1134g)
• 20.5 cup Pineapple juice(120g)
• 30.33 cup Soy sauce(80g)
• 40.25 cup Brown sugar(55g)
• 50.25 cup Ketchup(60g)
• 62 tablespoon Honey(42g)
• 72 tablespoon Rice vinegar(30g)
• 83 clove Garlic, minced(9g)
• 91 tablespoon Fresh ginger, grated(6g)
• 101 tablespoon Sesame oil(13g)
• 111 teaspoon Black pepper(2g)
• 120.5 teaspoon Smoked paprika(1g)
• 132 tablespoon Vegetable oil(28g)
• 142 tablespoon Green onions, chopped(8g)
• 154 slice Grilled pineapple slices (optional)(120g)
• 162 cup Steamed white rice (for serving)(370g)

Instructions

1. 1In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, honey, rice vinegar, garlic, ginger, sesame oil, black pepper, and smoked paprika.
2. 2Reserve about 1/2 cup of the marinade in a small bowl for basting later.
3. 3Place the chicken thighs in a large bowl or zip-top bag and pour the remaining marinade over them.
4. 4Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
5. 5When ready to cook, heat a grill or grill pan to medium-high heat and lightly oil the grates.
6. 6Remove chicken from the marinade and discard the used marinade.
7. 7Grill the chicken for about 5–7 minutes per side, turning occasionally until the chicken develops dark caramelized grill marks.
8. 8While the chicken cooks, pour the reserved marinade into a small saucepan and simmer for 3–4 minutes until slightly thickened.
9. 9Brush the thickened sauce over the chicken during the last few minutes of grilling to create a glossy sticky glaze.
10. 10Continue grilling and turning until the chicken is fully cooked and beautifully caramelized.
11. 11Transfer to a serving plate and spoon a little extra glaze over the top.
12. 12Sprinkle with chopped green onions and serve with grilled pineapple and steamed rice.