Description
A pineapple-forward, soy-sweet marinated chicken that gets caramelized on the grill for a bright tropical finish.
Ingredients
- 4 boneless skinless chicken thighs (about 1.25–1.5 lb total)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 green onion, thinly sliced (reserve some for garnish)
- 2 tbsp ketchup
- 1/4 cup soy sauce
- 1/2 tsp black pepper
- 1/4 cup brown sugar, packed
- 1 tbsp sesame seeds, for garnish
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 1/4 cup pineapple juice
Instructions
- In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, black pepper, rice vinegar, and vegetable oil to create the marinade.
- Add the chicken thighs to the bowl, turning each piece to ensure they are thoroughly coated. Cover and refrigerate for at least 2 hours, ideally overnight.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Remove chicken from the marinade, discarding the used marinade, and pat the thighs dry.
- Grill the chicken for 6–7 minutes per side, aiming for an internal temperature of 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice against the grain, then sprinkle with chopped green onion and sesame seeds before serving.
Notes
For a lighter meal, serve with sliced over jasmine rice with pineapple salsa. Can also use boneless skinless chicken breasts; reduce grill time. Low-sodium soy sauce is a good alternative for less salt. Pineapple juice can be fresh or canned, with unsweetened preferred.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian