Huli Huli Chicken.Md

INGREDIENTS½ cup ketchup½ cup soy sauce½ cup packed light or dark brown sugar¼ cup rice vinegar or apple cider vinegar1 (1-inch) piece fresh ginger, peeled and finely grated2 to 3 garlic cloves, peeled and finely grated3 ½ to 4 pounds bone-in, skin-on chicken piecesGrapeseed or canola oil, for brushing the grill grateAdd to Your Grocery ListIngredient Substitution GuidePREPARATIONIn a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.