Ingredients:
- 4 large boneless skinless chicken thighs
- 8 oz pineapple juice
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup rice wine vinegar
- 1 tbsp mustard
- 2 tbsp Worcestershire sauce
- 1 tsp sesame oil
- 1/2 tsp hot sauce (optional)
- 1 tbsp Windy City bbq rub
- 1/2 pineapple, chunked and diced
Directions:
1. In a bowl, add pineapple juice, ketchup, soy sauce, brown sugar, rice wine vinegar, mustard, Worcestershire sauce, sesame oil, hot sauce, and Windy City bbq rub. Mix until well combined. Remove 3 tbsp of marinade and set to the side for later.
2. In a large ziploc bag, add the chicken thighs and the rest of the marinade. Refrigerate for up to 24 hours.
3. Set a grill up for indirect cooking at 325F. Transfer the marinated chicken thighs to the cooker. When the internal temperature of the chicken is 145-150F, remove and set the cooker up for direct cooking at 500F. Finish cooking the chicken for 3-5 minutes, or until it reaches an internal temperature of 165F. Brush the remaining marinade on at this time for a finishing glaze.
4. Remove chicken from the grill, top with the pineapple pieces. Serve and enjoy!