Huli Huli Chicken

Ingredients

• 500 g Chicken Thigh
• 60 ml Soy Sauce
• 2 tbsp Brown Sugar
• 80 ml Pineapple Juice
• 2 tsp Ginger
• 2 pcs Garlic
• 1 tsp Sesame Oil
• 2 pcs Green Onion
• 1 tsp Alaea Salt
• 0.5 tsp Black Pepper
• 1 pcs Lime

Method

1. In a bowl, whisk {soy_sauce}, {brown_sugar}, {pineapple_juice}, {ginger}, {garlic}, {sesame_oil}, most of the {green_onion}, and a pinch of {alaea_salt} until the sugar dissolves and the mixture smells sweet and savory.
2. Pat {chicken_thigh} dry so it browns instead of steams, then season lightly with {alaea_salt} and {black_pepper}. Coat with the marinade and let it stand chilled until the chicken is seasoned through.
3. Pour the reserved marinade into a small saucepan over medium heat and simmer until glossy, lightly thickened, and the raw garlic aroma is gone.
4. Set a grill pan or outdoor grill over medium heat. Lift {chicken_thigh} from the marinade, letting excess drip off, then grill without crowding, turning often and brushing with glaze until deeply lacquered, lightly charred at the edges, and an instant-read thermometer reaches 74C.
5. Rest the grilled {chicken_thigh} briefly so the juices settle and the glaze clings to the meat.
6. Slice the rested {chicken_thigh}, scatter with the remaining {green_onion}, and squeeze over {lime} for a bright finish that lifts the sweet smoky glaze.