Huli Huli Chicken

Serves 6

6 Chicken breasts or thighs (bone in has more added more flavor)

2 tablespoons roasted sesame oil

Sea salt & freshly ground pepper

Huli Huli Sauce:

1/3 cup packed dark brown sugar

1/3 cup soy sauce

1/3 cup ketchup

1/3 cup sherry

1 tablespoon rice wine vinegar

½ teaspoon freshly ground black pepper

2 tablespoons grated ginger

3 cloves minced garlic

1 scallion, minced

2 scallions, sliced on the bias for garnish

Cooked Jasmine Rice tossed with roasted cashews

1. Rinse the chicken under water then blot dry with paper towels. Rub each piece with sesame oil and season well with salt and pepper.
2. Make the huli huli sauce. Place all ingredients in a small nonreactive pot and mix well. Add 2 tablespoons of water. Bring to a simmer over medium heat for 5 minutes until thick and syrupy.
3. Set up grill for direct grilling and preheat to medium.
4. When ready to grill, oil the grill grate. Place chicken on hot grate and grill until crisp, brown, and cooked through with an internal temperature of 165º. Using some indirect heat if your chicken is bone in so that it does not burn and cooks through. During the last 2 minutes of grilling brush the chicken with some of the huli huli sauce.
5. Transfer to a platter and drizzle with rest of sauce let rest 5 minutes. Then garnish with sliced scallions and serve with cashew jasmine rice.