- 3
- 245 mins
- 253 mins
Ingredients
- 2# boneless skinless chicken thighs (about 6 pieces)
- 1/2 c pineapple juice
- 1/4 c soy sauce
- 1/4 ketchup
- 6 T brown sugar
- 3 T chicken broth
- 2 cloves garlic minced
- 1 t fresh ginger, grated or minced
- 1/4 t dry ground mustard
- Thinly sliced green onions for garnish - optional
Preparation
Step 1
1. Place the chicken thighs in a gallon-sized Ziplock bag
2. In a medium bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, chicken broth, garlic, ginger, and mustard until combined.
3. Pour 3/4 of the sauce into the bag with the chicken. Cover and reserve the remaining sauce in the fridge.
4. Close the Ziplock bag, being sure to remove excess air, and refrigerate for 3-4 hours (up to 8 hours.)
5. Preheat your grill. Once hot, oil the grates.
6. Remove the chicken from the marinade and place on the hot grill. Cook for 3 minutes per side. Once both sides have been grilled, start basting the chicken with the reserved sauce. Continue to turn the chicken every 1-2 minutes, basting with each turn, until the chicken is no longer pink and the internal temperatures is 165 degrees.
7. Remove the chicken to a serving platter. Sprinkle green onion over the chicken and serve immediately.
This recipe can easily be doubled or tripled for serving large crowd.