01 -
In a mixing bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, vinegar, sesame oil, hot sauce, garlic, and ginger until well combined.
02 -
Set aside 1/2 cup of the marinade to use later for basting during grilling.
03 -
Place chicken thighs in a sealable bag or bowl and pour in the remaining marinade. Refrigerate for at least 1 hour to marinate.
04 -
Preheat the grill to medium-high heat while the chicken marinates.
05 -
Remove chicken from marinade and discard used marinade. Grill chicken, turning frequently, and baste with reserved marinade until fully cooked and charred.
06 -
Ensure internal temperature of chicken reaches 165°F (74°C) before removing from grill.
07 -
Plate the grilled chicken and garnish with chopped herbs and chili flakes. Serve hot with side dishes of choice.