Hawaiian Huli Huli BBQ Chicken Thighs | Juicy Hawaiian Grill

In a small saucepan, mix together 250 ml pineapple juice, 100 ml soy sauce, 80 g brown sugar, 30 ml apple cider vinegar, 20 g finely grated fresh ginger, 4 crushed cloves of garlic, and 15 ml sesame oil. Bring to a boil over medium heat, then simmer over low heat for 8-10 minutes until slightly thickened and syrupy in consistency.

Set aside about one-third of the sauce in a clean small bowl for basting during grilling and for serving. Allow the remaining sauce to cool completely for marinating.

Lightly sprinkle the cleaned and patted-dry 800 g chicken thigh fillets with 5 g fine salt, then place them in a bowl. Pour over the cooled Huli Huli marinade and toss thoroughly to coat the meat completely. Cover and refrigerate for at least 1-2 hours so the flavours thoroughly infuse the thigh fillets.