• Transfer the marinade ingredients to a small blender such as a magic bullet or nutribullet and blend until a smooth marinade forms. Note: if you don’t own a small blender, you can mix all of the ingredients together in a bowl, mincing the garlic and the ginger first.
• Transfer the raw chicken thighs to a large zip lock bag and pour in the marinade. Seal the bag and move everything around until all the chicken pieces are coated in marinade. Marinate chicken in the refrigerator for at least 15 minutes, but ideally for several hours. The chicken can be marinated for up to 24 hours.

Baking Instructions:

• When you’re ready to bake the chicken, preheat the oven to 425 degrees Fahrenheit.
• Transfer the chicken along with the marinade to a large baking dish with a deep lip (not a baking sheet) in a single layer.
• Bake on the center rack of the preheated oven for 12-15 minutes. Remove the chicken from the oven and baste it by spooning the juices over the chicken (you can also use a baster if you have one, but I just use a spoon). Place the oven on the high broil setting and broil the chicken for 5 to 8 minutes, or until it has reached your desired level of char.
• Chicken thighs are best when cooked to at least 180 degrees Fahrenheit. To check the temperature of the thighs, insert a meat thermometer into the thickest part of a thigh and wait until the numbers stop moving to get an accurate read.
• Allow the meat to rest for 10 minutes before serving.
• Serve huli huli chicken with your choice of side dishes, and enjoy!

Grilling Instructions:

• If you would like extra sauce for serving the chicken, prepare extra marinade and reserve some in a jar.
• For a Gas Grill: Preheat the grill to medium-high heat (about 450 degrees F).
• For a Charcoal Grill: Use a charcoal chimney to heat your charcoal. Once the coals are hot, arrange them either in the very center of the grill or off to one side below the grill grate, so that there is a section of the grill that is less hot where you can cook over indirect heat.
• Place the marinated chicken thighs on the hot grill and grill for 3 to 5 minutes. Flip the chicken and cook on the other side for 3 to 5 minutes, until both sides are golden brown and have grill marks.
• Move the chicken to the cooler side of the grill to continue grilling over indirect heat. Flipping occasionally, cook until the internal temperature reaches at least 180 degrees F. For the best results, be sure to check the internal temperature using a digital thermometer.
• Use the reserved marinade to drizzle over the chicken or over the rice when serving.
• If you'd like, garnish with sesame seeds and chopped green onions.