Huli Huli Chicken

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1. 1Step 1: In a bowl, combine the pineapple juice, soy sauce, brown sugar, ketchup, sherry, honey, ginger, garlic, sesame oil, and Sriracha, stirring to mix. Reserve half of the marinade for basting.
2. 2Step 2: Place the chicken in a resealable bag or container. Pour the remaining marinade over the chicken, squeeze out the air, and seal. Refrigerate for at least 2 hours, but no longer than 24 hours.
3. 3Step 3: Preheat the grill to medium-high (350°F) or set up and light the smoker according to the manufacturer's instructions and preheat it to medium (350°F).
4. 4Step 4: Place the chicken on a cleaned, oiled grill and baste with the reserved marinade. Grill for 3 minutes per side, covered. After 1 1/2 minutes, turn each piece a quarter turn for cross grill marks. Flip over, baste again, and continue cooking. Check that the internal temperature reaches 165°F.
5. 5Step 5: Preheat the oven to 350°F and bake for 35 minutes until the thickest point of each thigh reaches 165°F (the temperature will continue to rise as it rests). Let the chicken rest for 5 to 10 minutes before serving.