Description
A delightful dish that combines savory teriyaki flavors with tropical pineapple juice, perfect for a family dinner.
Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- ½ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup pineapple juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water for cornstarch slurry (optional)
- 2 tablespoons green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- In a mixing bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, and sesame oil until fully combined.
- Place chicken thighs in a zip-top bag or shallow dish and pour in half the marinade. Reserve the remaining half for later.
- Seal and refrigerate the marinating chicken for at least 60 minutes, preferably 240 minutes or overnight.
- Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and discard the used marinade.
- Cook the chicken for 4–5 minutes per side until fully cooked and nicely caramelized.
- Add the reserved marinade to a saucepan and bring it to a boil, then reduce heat and simmer for 5–7 minutes.
- If desired, stir in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water and cook until thickened.
- Brush the glaze over the cooked chicken. Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
For best flavor, marinate chicken overnight. Adjust the amount of cooking time based on thickness of chicken thighs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian