Whole 30 Hibachi Chicken

This is a Whole 30 modification of Sam Choy's Hot Hibachi Marinade, substituting coconut aminos for soy sauce, and pineapple juice for sugar. Makes tender, succulent chicken with a pacific island flare the whole family will love (even those that don't care about Whole 30).

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1⁄2 teaspoon  coconut aminos
• 3⁄4 cup  coconut aminos (may cut in half with equal parts water)
• 1  garlic clove, minced
• 3⁄4 cup  pineapple juice
• 1⁄4 cup  fresh grated ginger
• 1  tablespoon onion (green preferred)
• 1  tablespoon fresh cilantro
• 1⁄8 teaspoon black pepper
• 20  chicken thighs (makes enough marinade for 20)

Directions

1. Blend marinade throughly.
2. Marinate chicken for 30-60 minutes.
3. Grill, watching carefully to avoid flame-ups due to pineapple juice. ( I preheated gas grill to 500, then turned direct burner to low, keeping indirect burner on high; flipped at 10 minutes, then increased direct heat to high for another five minutes).