Hawaiian Chicken

From Carolyn Sizemore

Ingredients

• 1/3 cup organic ketchup

• 1/3 cup soy sauce

• 1/3 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 1/2 Tablespoons garlic, minced

• 1 1/2 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 1/4 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 1/4 cup of marinade.

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

8. Serve hot.

Recipe courtesy of: Publix