Hawaiian Grilled Chicken

Since this chicken came into our lives, we have had it for many happy dinners.  I can't claim that every member of my family loves, or even likes, every meal I make, but this is an exception.  There are no complaints with this chicken.  So flavorful! I started out making this recipe with chicken breasts, but have since started making it with chicken thighs which are even more tender and juicy.  Either one works though.  You need to try this out before grilling season is over! I love to serve this with grilled pineapple and coconut rice (see note).  Such a perfect Summer meal! 

Hawaiian Grilled Chicken

from Mel's Kitchen Cafe

INGREDIENTS

2-3 pounds boneless, skinless chicken thighs or breasts
1 cup pineapple juice (I blend up chunks of fresh pineapple for this)
1 cup low-sodium soy sauce 
2/3 cup brown sugar, light or dark
1 tablespoon freshly grated or finely minced ginger (ginger powder works in a pinch)
6 cloves garlic, finely minced (or 1 teaspoon garlic powder)

INSTRUCTIONS

Place the chicken thighs in a shallow dish or in a gallon-size ziploc bag.
Whisk together the pineapple juice, soy sauce, brown sugar, ginger and garlic until the brown sugar is dissolved (or mostly dissolved). Pour half of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 hours or up to 24 hours.
Refrigerate the remaining marinade until the chicken is ready to be grilled.
Preheat grill to medium- or medium-high (I use 400 degrees on my pellet grill).
Bring the refrigerated reserved marinade to a simmer in a small saucepan on the stove. Simmer for 5-10 minutes (the longer it simmers the more reduced and slightly thickened it will be).
Place the chicken on the preheated grill (discard the marinade in the bag/dish) and cook until an instant-read thermometer registers 165 degrees F at the thickest part, about 7-8 minutes per side. During the last 3-4 minutes of cooking, baste the chicken liberally with the simmered sauce/marinade.
Serve the cooked chicken with the warm marinade (to be drizzled over - it's especially yummy if serving this chicken with cilantro lime rice or coconut rice).

Note:  For the coconut rice, I combine 1 cup brown rice with 1 can coconut milk and 3/4 cup chicken broth.  I cook it in the Instant Pot on manual 24 minutes then let it sit on low for another 45 min.  It comes out fluffy, creamy, and delicious!  If you don't have an instant pot you could make it on the stove just subbing coconut milk for broth.