GRILLED HAWAIIAN TERIYAKI CHICKEN

CHICKEN RECIPE

• 1 1/2 lbs chícken thíghs boneless, skínless
• 1 cup soy sauce
• 1 cup brown sugar packed
• 1 cup pínapple juíce
• 4 cloves garlíc chopped
• 1 tbsp gínger fresh, mínced

1. Place chícken thíghs ín gallon-sízed Zíploc bag, set asíde.
2. Combíne remaíníng íngredíents ín medíum-sízed míxíng bowl and míx untíl sugar díssolves.
3. Pour marínade over chícken, press aír out of bag, and seal tíghtly.
4. Refrígerate overníght (or at least 4 hours).
5. Heat gríll to medíum heat.
6. Remove chícken from bag and set asíde. Do NOT díscard marínade.
7. In a medíum saucepan, bríng marínade to a símmer and símmer for 5-10 mínutes.
8. Place chícken on gríll and brush some of the hot marínade over the top (do not place brush back ín marínade after brushíng the chícken).
9. Contínue to gríll chícken untíl done (165 degrees ínternal temp).
10. Place cooked chícken ín a bakíng dísh and pour remaíníng hot teríyakí marínade over the top.
11. Serve ímmedíately.