Grilled Huli Huli Chicken

adapted from Elly Says Opa

I wanted to try a recipe using a glaze, and this chicken recipe was perfect. It would be ideal on a real grill in your backyard but since we are backyard-less right now the oven worked just fine. This Hawaiian luau chicken turned out sweet and tangy and would be perfect with some grilled pineapple and red peppers.

1/4 cup soy sauce

1/3 cup pineapple chunks

2 Tbsp brown sugar

2 Tbsp ketchup

1 Tbsp rice vinegar

1 knob fresh ginger, grated (or 1 tsp powder)

2 cloves garlic, minced

1/2 tsp Worcestershire sauce

2-3 chicken legs (or 5-6 skinless breasts)

1 tsp oil

Preheat the broiler or grill. Combine soy sauce, pineapple, brown sugar, ketchup, rice vinegar, ginger, garlic, and Worcestershire sauce in a small bowl. Rub the chicken with oil, and then broil skin side up about 6 inches (15 centimeters) form the element for 8 minutes. Flip the chicken and broil on the other side for an additional 8 minutes. Then brush the chicken with the glaze and cook on one side. Brush and repeat 3 times (total of 16 minutes)

You can use other cuts of chicken (or meat for that matter) and just adjust the cooking time to how thick the cut is. Keep reapplying the glaze for a nice golden outside and keep flipping every few minutes until juices run clear.

Serve with rice, red peppers, and pineapple slices.