Juicy Hawaiian Huli Huli Chicken (Grill, Oven, or Air Fryer!)

Ingredients

• ½ cup brown sugar packed
• ½ cup ketchup
• ½ cup soy sauce preferably reduced sodium
• ½ cup chicken broth
• 1 teaspoon fresh ginger root minced
• 2 cloves garlic minced
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• 12 Boneless skinless chicken thighs (about 3 pounds)
• Optional garnish: green onions pineapple slices

Instructions

1. In a medium bowl, whisk together the brown sugar, ketchup, soy sauce, and chicken broth. Then stir in the minced ginger root, garlic, rice vinegar, and sesame oil. Set aside 1 cup of this marinade, cover it and keep it in the fridge to use for basting the chicken while it is cooking.
2. Place the remaining marinade into a large freezer bag with the chicken thighs. Move the chicken around to spread the marinade evenly. Place this in the fridge to marinate overnight (or at least 8 hours).
3. When you are ready to grill the chicken, make sure to lightly oil the grill. Remove the chicken pieces from the marinade (throw out the marinade that the chicken was in). Place the chicken on the grill and let it cook for about 3 minutes on one side, brush some of the set-aside marinade on. Flip it and cook for another 3 minutes, again brush the marinade on. Repeat this process until the chicken is fully cooked. (It may take about 10 minutes depending on the heat of your grill.) Be sure to cook the chicken until the internal temperature reaches 165 degrees.