The latest recipe from Shanghai Sam’s Polynesian Palace.
1 cup soy sauce
1 cup brown sugar
1/2 cup water
1/2 cup pineapple juice
1 tablespoon onion juice
1 medium onion — chopped
4 cloves garlic — minced fine
1 tablespoon ginger root — grated
1 tablespoon black pepper — ground fine
1/2 teaspoon cayenne pepper
1 tablespoon dried oregano — ground fine
1 teaspoon red pepper flakes — crushed
1 teaspoon Hungarian paprika
5 pounds chicken thighs — can be skinless.
Toss all the marinade ingredients in a large bowl and mix or blend well. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat grill for medium heat, and lightly oil the grate.
Grill until cooked through, about 15 minutes per side. If you are picky, minimum internal temperature should be 165*F/74*C.