HULI HULI CHICKEN

1. Whisk all marinade ingredients together. Reserve 1 cup for basting and refrigerate.
2. Add chicken to remaining marinade, meat side down. Refrigerate at least 4 hours or overnight.
3. Preheat Traeger to 275°F. Remove chicken and discard the marinade it was sitting in.
4. Place chicken directly on the grill. Baste with the RESERVED marinade every 15–20 minutes to build up those gorgeous sticky layers.
5. Grill until the chicken reaches a minimum internal temperature of 180°F. Remove, rest a couple of minutes and serve.

PRO TIP: Using skin-on thighs? I use a Jaccard to pierce JUST the skin multiple times. This helps render the delicious fat and gives you beautiful bite-through skin.