2-3 pounds chicken pieces (I like to use boneless skinless thighs)
1 cup Aloha Shoyu or any kind of soy sauce
1/2 cup ketchup
1 cup packed brown sugar
3 tablespoons sweet chili sauce, preferably Mae Ploy
2 teaspoons liquid smoke
1 tablespoon Hawaiian sea salt
2 tablespoon freshly grated Ginger
1/3 cup water
Mix all the marinade ingredients in a bowl, and transfer all but 1/2 cup to a large plastic bag or Tupperware big enough to hold all the chicken. Immerse the chicken in the marinade and let sit for at least 6 hours, preferably over night.
Take the chicken straight out of the marinade and throw it on a preheated grill at medium low for about 6-7 minutes per side or until cooked through (try not to cook it over too high of heat or the sugar in the marinade will make the chicken burn easily, lower and slower is better here).
Heat remaining 1/2 cup of marinade over low heat in a small sauce pan for about 10 minutes, or until slightly thickened.
Serve chicken with steamed sticky white rice, and drizzle the thickened sauce over top. Mmmm, soo ono!!