Ingredients

The following ingredients have 4 Servings
  • 4 lbs boneless skinless chicken thighs (or breasts)
  • 1 cup pineapple juice (canned (See Note 1))
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1/4 cup sherry
  • 1/4 cup honey
  • 1 tbsp fresh ginger (grated)
  • 4 garlic cloves minced
  • 1/2 tsp sesame oil
  • 1 tbsp Sriracha ((or Sambal Oelek chili paste))

Instruction

  • In a bowl, add the pineapple juice, soy sauce, brown sugar, ketchup, sherry, honey, ginger, garlic, sesame oil, Sriracha, stirring to combine. Reserve half for basting.
  • Place chicken in a resealable bag or container. Pour the marinade over, squeeze air out and seal. Refrigerate 2 hours.
  • Preheat grill to medium-high (350°F) OR set up and light the smoker according to the manufacturer’s instructions and preheat it to medium (350°F).
  • Place chicken on cleaned, oiled grill and baste with reserved marinade. Grill chicken for 3 minutes per side, covered. After 1 1/2 minutes turn each piece a quarter turn for cross grill marks. Flip over, baste again and continue cooking. You want to check and have an internal temperature of 165°F.