Huli Huli Chicken

Instructions

1. Prepare the marinade
   In a large bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and Worcestershire sauce. Whisk until the sugar is completely dissolved and the mixture is well combined. Reserve 1 cup of the marinade for basting later.
2. Marinate the chicken
   Place chicken thighs in a large resealable plastic bag or shallow dish and pour the remaining marinade over them. Seal or cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally to ensure even marinating.
3. Prepare the grill
   Preheat a gas or charcoal grill to medium heat (about 350°F to 375°F). Oil the grates to prevent sticking. If using charcoal, arrange for indirect cooking by pushing coals to one side.
4. Grill the chicken
   Remove chicken from the marinade, allowing excess to drip off. Discard the used marinade. Place chicken skin-side down on the grill and cook for about 5-7 minutes until grill marks appear. Flip the chicken and continue cooking for another 5-7 minutes.
5. Baste and turn (Huli Huli)
   'Huli' means 'turn' in Hawaiian, referring to the traditional method of turning the chicken while cooking. Continue grilling the chicken, turning and basting with the reserved marinade every 5 minutes until the chicken reaches an internal temperature of 165°F, approximately 25-30 minutes total cooking time.
6. Caramelize the glaze
   During the last 5 minutes of cooking, baste the chicken one final time with the remaining marinade and allow it to caramelize, creating a sticky, glossy finish on the chicken.
7. Rest and serve
   Transfer the chicken to a serving platter and let it rest for 5 minutes. Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice and grilled pineapple slices if desired.