Ingredients
- 3/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2/3 cup brown sugar
- 3/4 cup pineapple juice
- 3 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1 pound boneless skinless chicken thighs
- Sliced green onions for garnish
Instructions
- In a mixing bowl, combine soy sauce, honey, brown sugar, pineapple juice, minced garlic, and minced ginger. Stir until the sugar is completely dissolved.
- Place chicken thighs in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and ensure the chicken is well-coated. Refrigerate for at least 4 hours, preferably overnight.
- Preheat the grill to medium-high heat. Remove chicken from the marinade and grill each side for about 5-10 minutes or until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes after grilling, then slice chicken and sprinkle on green onions. Serve with a side of steamed rice or vegetables.
