Huli Huli BBQ Chicken

Now that it isn't really BBQ season anymore, I'm posting one of my favorites from the summer. I was originally drawn to this recipe because of it's name: Huli Huli is Hawaiian for something. Possibly Tasty Tasty. Really...it's that good.

I made a coconut-lime rice to go with this chicken dish, but I didn't find it fabulous enough to pass on. This recipe comes from Cuisine at Home, which happens to be my favorite recipe magazine that I subscribe to.

The original recipe calls for drumsticks, but I don't really like drumsticks, so I used boneless skinless chicken breasts instead. The recipe I'm posting is actually double the original.

Whisk together:
1/2 cup pineapple juice
1/2 cup fresh lime juice
1/2 cup dark brown sugar
4 TBS ketchup
4 TBS dark soy sauce
2 TBS garlic, minced
2 TBS fresh ginger, minced
2 TBS vegetable oil
salt and pepper to taste

Marinate; Grill:
6-8 boneless skinless chicken breasts

Whisk all ingredients (except chicken) together in a bowl.

Marinate chicken in half the pineapple juice mixture in a large resealable baggie for at least 1 hour, refrigerated. Reduce remaining mixture in a saucepan over medium-high heat until thickened, 5 minutes; set aside for basting.

BBQ chicken on medium-high grill. Baste with reserve glaze while cooking, or save glaze and pour it over your chicken when it's served.