Hawaiian Chicken

From Cat’s Kitchen

Ingredients

• ⅓ cup organic ketchup

• ⅓ cup soy sauce

• ⅓ cup light brown sugar, packed

• 2 Tablespoons rice vinegar

• 1 Tablespoon sriracha, optional

• 1 Tablespoon Worcestershire sauce

• 1 teaspoon sesame oil, plus more to taste

• 1 ½ Tablespoons garlic, minced

• 1 ½ Tablespoons fresh ginger, peeled and minced

• 3 pounds chicken thighs, boneless, skinless, and trimmed of visible fat

• **Rachel optional additions: add pineapple slices, and red pepper, halved to marinade and grill. Top with 1 green onion, chopped

Instructions

1. Combine the ketchup, soy sauce, rice vinegar, sriracha, Worcestershire, sesame oil, garlic, and marinade.

2. Add ¼ cup of the marinade to a smaller bowl and refrigerate for later.

3. Add the chicken to the remaining marinade, tossing it to coat all the pieces evenly.

4. Cover and refrigerate the mixing bowl for 2–8 hours.

5. Once you’re ready to cook the chicken, preheat the grill to medium heat.

6. Add the chicken and grill, basting with the separated ¼ cup of marinade.

7. Grill the chicken until it is fully cooked, about 15 minutes.

8. Serve hot.

Recipe courtesy of: Publix