Grilled Huli-Huli Style Chicken

For Marinade:

1/2 cup soy sauce

3 tablespoons sesame oil

2 tablespoons finely chopped garlic

1 1/2 tablespoons sugar

1 1/2 tablespoons honey

1 1/2 tablespoons paprika

1 1/2 teaspoons sesame seeds

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 teaspoon chili garlic sauce

Makes about 1 cup

1 3/4 – 2 pounds boneless chicken tenders

Bamboo skewers, soaked at least one hour

Combine all marinade ingredients in a small bowl. Mix thoroughly; set aside.

Skewer chicken tenders; add chicken to a 13x9 pan. Pour 1/2 cup marinade over

chicken, reserve remaining marinade, cover and refrigerate at least 3 hours or overnight. Preheat grill to medium-medium high heat. Remove marinated chicken from refrigerator and let stand at least 1/2 hour before cooking.

Grill to desired temperature, preferably 145ºF -160ºF.

Serve with warmed reserved marinade.