Serves 1
Directions
- 1Cube the chicken thighs.
- 2Combine all marinade ingredients (brown sugar, fresh ginger, garlic, ketchup, pineapple juice, soy sauce, sesame oil) in a bowl.
- 3Mix the marinade thoroughly.
- 4Marinate the chicken in the sauce for at least a couple of hours.
- 5Fire up the charcoal.
- 6Thread the chicken onto the skewers.
- 7Set up the Nomad grill for direct cooking by pouring the charcoal onto the grill.
- 8Place the skewers on the grill.
- 9Grill the chicken, flipping it every couple of minutes.
- 10Baste the chicken with the Huli Huli sauce until it reaches an internal temperature of 165°F (74°C).
- 11Top the skewers with Sriracha mayo, chives, and sesame seeds.
Ingredients
- chicken thighs
- 1 cup brown sugar
- 2 tablespoons fresh ginger
- 2 tablespoons garlic
- 0.5 cup ketchup
- 0.5 cup pineapple juice
- 0.5 cup soy sauce
- 1 tablespoon sesame oil
- Sriracha mayo
- chives
- sesame seeds
Equipment
knifecutting boardmixing bowlwhiskplatecharcoal starterNomad grillskewersbasting brush
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