Huli Huli Chicken

INGREDIENTS:

2-3 pounds skinless boneless chicken thighs
2-3 Tablespoons vegetable oil
Marinade
1 20 ounce can pineapple rings
¾ cup juice from the sliced pineapple rings DO NOT USE FRESH AS IT WILL OVER TENDORIZE THE MEAT.
1 ½ Tablespoons minced ginger
1 ½ Tablespoons minced garlic
½ cup ketchup
½ cup soy sauce
¼ cup AJI-Mirin Sweet Cooking Rice Seasoning
¼ cup brown sugar
1 Tablespoon Sriracha
2 Tablespoons Rice Vinegar
1 Tablespoon toasted Sesame Oil

DIRECTIONS:

Mix the marinade ingredients in a large bowl. Reserve 1 cup of the marinade for basting while grilling.
Add the chicken thighs and push them into the marinade.
Cover the bowl with plastic and refrigerate for 24-48 hours.
Once marinated and ready to cook. Use a basting brush or a paper towel to grease the grates with the vegetable oil.
Light the grill and preheat to medium-high heat.
Using a tongs, place chicken thighs on the grates and shut the lid.
Cook for 3-4 minutes or until you try to lift the chicken it no longer sticks to the grates.
Flip the chicken and cook for 2-3 minutes …