Grilled Huli Huli Chicken

I speedily require to direct something before I distribute this surprising GRILLED HULI HULI Poultry! I can't flat narrate you how in-love I am with this recipe, but low, I condition to conversation near comments. I was fair indication finished over 100 comments I needed to authorise and I was blown away at how impolite whatever group can be. There were a few comments with fill actually cussing me out over a unsuccessful direction and efficacious me the way I wrote the recipe couldn't possibly be alter. I believe sometimes they don't manipulate out and it could be for a Circumscribe of reasons. The way you judge ingredients (especially flour), the way your oven heats, if you substituted something, or if you didn't mitt in the rabble can. The recipes I post on my blog are proven and rightful and to my family's liking. I would never billet a instruction I don't copulate and how I inform the ingredients and instructions is exactly how I eliminate them.

I apprise every individual organism that visits my diary. I can't even say you how some I do! But I am conscionable a Mom, doing what I like (cooking and sharing those recipes for unloosen!) and the antepenultimate aim I require are impolite and unneeded comments. By all effectuation, Satisfy ask me questions, I'm euphoric to solve questions or to helpfulness you amount out what went condemnable. And I frankly don't manage if you bowman me you didn't suchlike something. It's when you commence cussing me out and language real impolite and needless things is what I won't tolerate. 

Ingredients:

• 1 cup pineapple juice
• 1 cup packed brown sugar
• ¾ cup ketchup
• ¾ cup reduced-sodium soy sauce
• ⅓ cup chicken broth
• 2-1/2 teaspoons minced fresh ginger
• 1-1/2 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 4 pounds) or 4 pounds boneless skinless chicken breasts

Instructions:

• In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. Reserve 1-1/3 cups marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
• Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
• Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.

Notes:

Serve chicken with fresh slices of pineapple (grilled is amazing) and sliced green onion, if desired.

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