After our trip to Hawaii this became a new summer grilling favorite…..
Ingredients:
3/4 cup light shoyu sauce
1/3 cup sherry
1 Tbsp minced garlic
1 Tbsp minced ginger
3/4 cup Ketchup
1/2 cup dark brown sugar (packed)
1/2 cup honey
1 1/2 cups unsweetened pineapple juice
4-5lbs chicken thighs
Instructions
In a medium sized bowl, whisk together all the ingredients minus the chicken.
Reserve 1 cup sauce for basting.
Add the chicken thighs and sauce to a ziplock bag squeeze out air, refrigerate for at least 4 hours or overnight for more flavors. Flip the bag every few hours.
Reduce the reserve sauce to thicken a little to concentrate the flavors while grilling the chicken turning about every 4 minutes, then basting it with reduced marinade each time until chicken is cooked through.
Optional to grill: Smoker Pellets: 60% mesquite – 40% cherry
Pair with a side of rice or vegetable of choice….
