Ingredients
- 4 chicken thighs, boneless and skinless
- 1 cup soy sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped (for garnish)
Equipment Needed
- Mixing bowl
- Whisk
- Grill (charcoal or gas)
- Grill tongs
- Meat thermometer
- Basting brush
Step-by-Step Instructions
To get started, the first thing I do is prepare the marinade. In a mixing bowl, I combine soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, and pepper, whisking until well incorporated. This marinade is what gives the chicken its signature salty-sweet taste. Next, I submerge the chicken thighs in the marinade, ensuring they’re well coated. I typically let them marinate in the fridge for at least 2 hours, but if time permits, I recommend overnight for maximum flavor. (See the next page below to continue steps…)