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Ingredients
- 1/3 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons mirin
- 1 tablespoon grated fresh ginger
- 1 teaspoon cornstarch
- 3 pounds bone-in chicken thighs, trimmed
- 1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
Details
Servings 4
Preparation
Step 1
1. Whisk soy sauce, sugar, mirin, ginger, and cornstarch together in small saucepan. Bring to boil over medium-high heat and cook until thickened, about 2 minutes.
2. Grill chicken skin side up over medium-hot fire, covered, until underside is browned, 8 to 10 minutes. Flip and grill, covered, until skin is well browned and meat registers 175 degrees, 6 to 8 minutes. Brush chicken all over with half of sauce and continue to grill, uncovered and flipping often, until sauce begins to caramelize, about 2 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil.
3. Brush pineapple rings with half of remaining sauce and grill, uncovered, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to platter with chicken. Pour remaining sauce over chicken and pineapple. Serve.
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