3 T Orange/Pineapple Marmalade
2 T Honey
3 T pineapple juice
2 T olive oil
1-2 cloves of garlic - minced
6-8 chicken thighs (I used bone in skin on, but you can do skinless/boneless too. Just takes less time to cook)
Kosher salt and fresh pepper - to taste
In a small bowl, combine the marmalade, honey, juice, olive oil and garlic. Whisk until well incorporated.
Prepare your grill before you fire it up, by spraying the grill with Grilling Pam. Make sure your grill is nice and hot. Season the chicken with salt and pepper. Place seasoned chicken on grill, skin side up. Baste the skin with the glaze. Grill the chicken for about 4 minutes, until nice grill marks are present and skin is golden brown. Continue to baste during the 4 minutes. When ready, turn the chicken and grill again for an addition 4-8 minutes, basting the other side with the glaze.
When chicken is done, remove from grill and pour the remaining glaze over the chicken.