Baked Huli Huli Chicken

INGREDIENTS

• 4 lbs boneless skinless chicken thighs
• 1/4 cup olive oil
• 2 cloves garlic, minced or pasted
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1 cup canned pineapple juice
• 1/2 cup light soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 teaspoon Sriracha
• 1 can pineapple rings, drained

PREPARATION

1. In a large bowl a gallon zip-top bag, combine the olive oil, garlic, paprika, ginger, cumin, salt, pepper, brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, and Sriracha. Mix to combine.
2. Remove 1/2 cup of the mixture for basting later and chill until ready to use.
3. Add chicken to the bowl or bag and cover/seal and chill at least 2 hours or up to overnight.
4. When ready to bake, preheat the oven to 375°F. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top.
5. Remove chicken from the marinade and arrange on wire rack. Bake 15 minutes, then brush with the reserved marinade you set aside.
6. Return to oven until chicken is cooked through, 10-15 minutes more, then brush again with marinade and broil for 2-3 minutes.
7. Top with pineapple slices and broil once more, if desired. Enjoy!