CS Grilled Huli Huli Chicken

Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

Make marinade - Whisk together garlic, ginger, brown sugar, ketchup, soy sauce, and vinegar. Heat in the microwave just until the brown sugar dissolves, 30 to 60 seconds. Let marinade cool. (Can be done up to 5 days ahead)

Marinate chicken - (If prepping right before cooking and using a grill, get grill heating while chicken is marinating.) Combine chicken with first portion of Huli Huli marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

Asparagus - Trim asparagus. (Can be done up to 5 days ahead)

Pineapple / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

If cooking on a grill: Heat grill to 425F / 218C, keeping one part over direct heat and one part over indirect heat.

Remove chicken from marinade (discard marinade) and season with some salt and pepper.

Toss asparagus with cooking oil and season with some salt and pepper.

If cooking on a grill: Brush grates with some oil and place chicken over direct heat. Cook chicken on both sides to lightly sear. As the chicken cooks, brush it with second portion of Huli Huli marinade. Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees. Place asparagus over direct heat and grill on all sides until tender, 4 to 5 minutes (depending on thickness of spears).

If cooking on stovetop: Heat a grill pan or skillet over medium-high heat. Add asparagus and sear on all sides until tender, 6 to 8 minutes (depending on thickness). Set asparagus aside and return pan to heat.

{stovetop}: Reduce heat under pan to medium and brush with some oil. Add chicken and sear on both sides until grill marks appear. Brush chicken all over with second portion of Huli Huli marinade and again sear on both sides. Reduce heat to low-medium and cover chicken with a lid or foil. Continue cooking for 8 to 10 minutes, until cooked through (165F / 74C degrees).

Transfer chicken thighs to a serving plate or cutting board and let them rest, covered, for 5 minutes.

If you’d like the rolls warm, heat them briefly in the microwave or toast them.

Squeeze lemon juice over asparagus.

Serve chicken with green onions on top and asparagus, pineapple, and rolls on the side. Enjoy!