Ingredients
- 3/4 cup brown sugar
- 2/3 cup ketchup
- 2/3 cup low-sodium soy sauce
- 4 tablespoons unsweetened pineapple juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons freshly minced ginger
- 3 cloves minced garlic
- 4 1/2 pounds boneless skinless chicken thighs
- Red pepper flakes to taste (optional)
- Green onions thinly sliced (for garnish)
- Grilled pineapple rings or chunks for serving
Instructions
- In a bowl, whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. If you wish, reserve a small portion of it for basting later.
- Place the chicken thighs in a large resealable bag. Pour the marinade over the chicken, optionally reserving some to baste the chicken later. Seal the bag, remove air, and ensure chicken is well-coated. Refrigerate for 4 to 8 hours.
- Preheat grill to medium-high heat. Lightly oil the grate. Drain the marinated chicken, discarding the marinade.
- Place the chicken on the grill and cook about 5 to 7 minutes per side or until the internal temperature reaches 165°F. Optionally, baste the chicken with some reserved marinade during the last few minutes.
- Remove chicken from the grill, cover with foil, and let rest for about 5 minutes. Sprinkle with green onions and red pepper flakes (optional) and serve hot with grilled pineapple on the side.
