Hawaiian Grilled Teriyaki Chicken

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 cup soy sauce
• 1 cup brown sugar, packed
• 1 cup pineapple juice
• 4 cloves garlic, chopped
• 1 tablespoon minced fresh ginger

Directions

1. Place chicken thighs in a bowl or large resealable plastic bag. Set aside.
2. Combine the remaining ingredients in a medium-sized mixing bowl and mix until sugar dissolves.
3. Pour marinade over the chicken and seal tightly. Refrigerate for at least 4 hours or overnight.
4. Remove the chicken from the bag and set aside. Do not discard marinade. Pour the marinade into a medium saucepan. Bring to a simmer. Cook for 5-10 minutes.
5. Pour some of the hot marinade into a separate bowl. Place chicken on a grill and brush some of the cooked marinade over the top. Do not place the brush back in the main bowl of marinade after brushing the chicken. Grill chicken until it reaches an internal temperature of 165°F. Wrap the chicken in foil and allow it to rest for 5-10 minutes.
6. Place chicken in a baking dish and pour the remaining hot teriyaki marinade over the top.
7. Serve as whole chicken thighs or slice before serving.