Huli Huli Chicken

This is a very good chicken recipe. My 5 year old asks for Huli Huli Chicken all the time. He loves the recipe and I believe he really enjoys saying saying Huli Huli

Ingredients:
8-10 bone-in, skin-on thighs
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
1 tablespoon dark sesame oil
1 teaspoon ground ginger
4 cloves garlic
1 tablespoon lemon juice
1 tablespoon Sriracha Rooster sauce
1 (8-ounce) can crushed pineapple (for the baste)

Put the garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the chicken and the pineapple, and give them a whirl until well-combined.

Put the chicken in a zip-top bag and coat with the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 4 hours, overnight is better.

Set your grill up for an indirect cook at 400°.

Drain chicken and reserve marinade. Pour the marinade into a small sauce pan and add the crushed pineapple. Bring to a boil, then reduce the heat to simmer and cook until the sauce has reduced by half (about 5 minutes). Remove from heat. Pour half the sauce off to baste the chicken with.

Refrigerate the other half to serve with the finished chicken.

Put the chicken on the grill skin side down. close the lid and let cook for 25 minutes. Flip and cook for another 25 minutes. Baste both sides with the pineapple mixture, and cook for 10 minutes. Baste both sides one last time and cook for another 10 minutes.

Check chicken for doneness. I like to let them go to at least 180 to 200°F, depending on how crispy the skin is getting.

When the thighs are done, remove to a plate and let them rest for 10 minutes. Serve with the other half of the reserved pineapple mixture.

Jasmine rice and a salad are fantastic with this dish. I just forgot to take a picture of the finished product.