Step 1

Season Chicken thighs with salt and pepper according to preference. You might have to go easy with the salt – since it has soy sauce . Set aside

Step 2

In a medium bowl, mix the passion fruit or pineapple juice , soy sauce, brown sugar, honey, sriracha, ketchup, ginger, cumin, lemon juice, garlic and chicken broth.

Step 3

Pour marinade into the bowl of chicken or ziploc bag. Thoroughly mix so chicken is covered with marinade.

Step 4

Cover with saran wrap or if using Ziploc seal and place in the fridge to marinade. For at least 3 hours or overnight for best flavor.

Step 5

When ready to cook- remove chicken from the fridge, and thoroughly drain. Set marinade aside.

Step 6

In a small saucepan simmer the remaining Huli Huli marinade- for about 5 minutes. Adjust taste with chicken broth, pepper and/or ketchup. If you want a thicker sauce then add more ketchup.

Step 7

Lightly brush grill with oil or cooking spray. Then place drained chicken thighs on grill, skin side down. Grill for 4-5 minutes or until chicken has grill marks or brown .

Step 8

Flip chicken and grill the other side, flipping every 3-4 minutes so it doesn’t burn until the internal temperature reaches 165ºF (about 25-30 minutes).

Step 9

You may baste with cooked marinade towards the last 5 minutes of grilling.

Step 10

Garnish with sliced green onions.