GRILLED HAWAIIAN CHICKEN

The flavor of this tender, juicy grilled Hawaiian hen is insanely delicious! i can’t prevent making it (specifically for employer!)…and serving it with grilled pineapple and cilantro lime rice. YUM!

My sweet empty-nester buddy Dee and her husband Wilson, who knew Brian when he was a wee lad himself and they all lived in the Dallas, Texas vicinity, had been {very} brave and invited our entire family over for dinner some time ago.

The kids spilled gallons of bubbles in their immaculately curated back backyard at the same time as Wilson grilled up this Hawaiian chook. One chunk and sincerely, I desired to die – it changed into the tastiest chook I’d ever had.

Ingredients

•  2-3 pounds boneless, skinless fowl thighs (see word)
•  1 cup pineapple juice
•  1 cup low-sodium soy sauce (see notice)
•  2/three cup brown sugar, mild or dark
•  1 tablespoon freshly grated or finely minced ginger (or use ginger paste)
•  6 cloves garlic, finely minced (or 1 teaspoon garlic powder)

Instructions

1. area the bird thighs in a shallow dish or in a gallon-length ziploc bag.
2. Whisk collectively the pineapple juice, soy sauce, brown sugar, ginger and garlic until the brown sugar is dissolved (or by and large dissolved). Pour 1/2 of the marinade over the hen within the bag so the chicken is flippantly coated. Seal the bag and refrigerate for as a minimum 4 hours or up to 24 hours.
3. Refrigerate the final marinade until the chook is ready to be grilled.
4. Preheat grill to medium- or medium-excessive (i use 400 tiers on my pellet grill).
5. convey the refrigerated reserved marinade to a simmer in a small saucepan at the stove. Simmer for five-10 minutes (the longer it simmers the more decreased and barely thickened it'll be).
6. vicinity the chook at the preheated grill (discard the marinade within the bag/dish) and cook dinner until an on the spot-read thermometer registers one hundred sixty five levels F at the thickest component, approximately 7-eight mins consistent with side. over the last 3-four mins of cooking, baste the fowl liberally with the simmered sauce/marinade.
7. Serve the cooked hen with the warm marinade (to be drizzled over - it's specially yummy if serving this chicken with cilantro lime rice or coconut rice).