Huli Huli Chicken with Pineapple-Ginger Sauce

Ingredients

• 2 tbsp coconut oil
• 1 head garlic, halved
• 3 (4 inch) stalks lemongrass, smashed and diced
• 1 (3 inch) piece fresh ginger, chopped
• 4 cup ice water
• 1 cup reduced-sodium tamari
• 1 orange, sliced
• 8 bone-in chicken thighs (about 4 pounds)
• 3/4 cup pineapple juice
• 1/3 cup chopped pineapple
• 1/3 cup reduced-sodium tamari
• 3 tbsp light brown sugar
• 1 1/2 tbsp minced garlic
• 1 scallion, sliced
• 2 tsp minced fresh ginger
• 2 tsp minced shallot
• 1 1/2 tbsp rice vinegar

Instructions

1. To prepare chicken: Heat oil, garlic halves, lemongrass and ginger in a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.
2. Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8 to 10 minutes.
3. Position rack in upper third of oven; preheat to 425 degrees F. Line a rimmed baking sheet with foil.
4. Remove the chicken from the marinade and pat dry with paper towels. (Discard the marinade.) Place on the prepared pan. Bake until an instead-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, about 25 minutes. Brush with 2 tablespoons of the sauce. Increase oven temperature to broil. Broil on high until charred in spots, 2 to 3 minutes.