6poundschicken thighs,bone in, skin on - about 12 thighs
2 cupssoy sauce
1 13.5 oz can coconut milk
1 cupdark brown sugar
6large garlic cloves,minced
1Tablespoonfreshly grated ginger
1teaspoonsesame seed oil
PINEAPPLE BARBECUE SAUCE:
2 1/4cuppineapple juice
1/4cupdark brown sugar
3large garlic cloves,minced
2Tablespoonsfreshly grated ginger
2teaspoonsSriracha chili sauce
3green onions,green and white parts sliced thin
MARINATE THE CHICKEN:
In an extra-large bowl whisk together the soy sauce, water, coconut milk, brown sugar, garlic, ginger, and sesame seed oil.
Add the chicken thighs and cover with plastic wrap. Refrigerate for at least 1 hour and up to 8 hours.
MAKE THE PINEAPPLE BARBECUE SAUCE:
In a large saucepan whisk together the pineapple juice, brown sugar, ketchup, soy sauce, rice vinegar, garlic, ginger, and Sriracha. Heat on high heat until boiling. Then, reduce to medium heat and simmer until the sauce is reduced and it has thickened (there should be about 1 cup of sauce), about 25 minutes.
Transfer the sauce to a bowl and cover with plastic wrap (the sauce will thicken even more as it cools).
GRILL THE CHICKEN:
15 minutes before you’re ready to grill, turn all of the burners to high and cover the grill. Scrape the grill and lightly oil the grates with canola oil. Add the chicken, skin side up, cover the grill, and reduce the heat to medium-low (or around 325 degrees F). Cook until the meat registers 120 degrees F, about 15-20 minutes.
Flip the chicken so now the skin side is down. Cover and grill until the meat registers 170-175 degrees F, about another 15-20 minutes.
Transfer the chicken to a serving platter and brush with half of the glaze. Garnish with sliced green onions and serve with extra pineapple barbecue sauce.