Air Fryer Huli Huli Chicken

Ingredients:

1. one-third cup ketchup
2. 1/3 cup soy sauce with low sodium
3. 1/2 cup light brown sugar,
4. 2 tablespoons rice vinegar
5. 1 tablespoon optional Sriracha
6. One tablespoon Worcestershire sauce
7. 1 tsp sesame oil, or additional to preference
8. 1/2 tsp finely chopped garlic
9. 1 1/2 tablespoons freshly peeled and chopped ginger
10. Three pounds of skinless, boneless chicken thighs, about nine pieces, with visible fat removed.
11. Olive oil or vegetable oil to coat grill grates

Directions:

1. Combine the ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, ginger, and garlic in a medium-sized mixing bowl. If desired, add a little salt and pepper for seasoning. Take out 1/4 cup of the marinade and store it in a basin.
2. Put the chicken into a gallon-sized resealable bag or a medium-sized bowl. Over the chicken, pour the remaining marinade, toss to coat, and press the chicken down into the marinade. If using a bag, push out extra air and seal the bag.
3. Place in the fridge and marinate for a minimum of two and a maximum of eight hours.
4. Heat up Air Fryer to a medium temperature. Grates should be cleaned and brushed with vegetable oil.
5. Bake the chicken thighs for 18 minutes at 380°F, turning them over after 9 minutes. Make sure the internal temperature of your chicken reaches 165°F by using an instant-read thermometer. Adapt the cooking time as necessary.
6. If preferred, top warm servings with green onion garnishes. Serve with grilled tiny peppers, fresh pineapple, and coconut rice, if desired.(Glass baking dishes)

Notes;

• If preferred, use 2 1/2 tablespoons brown sugar and 2 1/2 tablespoons honey.
• If you only need 6 servings, this recipe works well for 2 pounds of chicken thighs (6 thighs).
• Instead of using chicken thighs, use chicken breasts. Use smaller ones, around 6 ounces, and pound until the texture is uniform. For doneness, check the center’s temperature at 165.

Nutrition;