Hawaiian-Style Grilled Chicken

Ingredients

• 1 ½ cups unsweetened pineapple juice
• ¾ cup low-sodium soy sauce
• ¾ cup brown sugar
• 3 cloves garlic, peeled and thinly sliced
• 1 (1/2 inch) piece fresh ginger, thinly sliced
• 4 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 stick unsalted butter
• 3 green onions, including green tops, thinly sliced

Step 1

In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic, and ginger until the sugar has fully dissolved. Pour this marinade into a resealable plastic bag, add the chicken thighs, and give everything a good mix to coat the meat well. Seal the bag after squeezing out as much air as possible, then pop it in the fridge to marinate for at least 4 hours, or even overnight if you have the time.

Step 2

When you’re ready to cook, preheat your outdoor grill to medium heat and give the grate a light oiling to prevent sticking. Turn one burner down to low and place an oven-safe dish on it. Add the butter and green onions to the dish, letting them slowly melt and release their flavors.

Step 3

Take the chicken out of the marinade, giving it a little shake to get rid of any excess liquid, and discard the leftover marinade. Grill the chicken over the medium heat, cooking in batches if needed, and flip once halfway through. It should take about 10 minutes per batch, or until the juices run clear.

Step 4

Once a batch is cooked, move the chicken pieces into the butter and green onion mixture, turning them a couple of times so they soak up all the goodness. Keep grilling the rest of the chicken, adding each batch to the buttery onion bath as you go. If needed, gently push the already coated pieces to the side to make room for the new ones, making sure everything gets nicely coated before serving.