Description
A delightful dish featuring juicy chicken thighs marinated in a tropical teriyaki sauce, perfect for summer barbecues and family dinners.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water (optional)
- 2 green onions (sliced for garnish)
- Sesame seeds (for garnish)
- Pineapple slices or chunks (optional)
Instructions
- Make the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Marinate chicken: Place chicken thighs in a resealable plastic bag or shallow dish, pour half the marinade over the chicken, reserving the other half for cooking. Seal and marinate in the refrigerator for at least 2 hours.
- Cook the chicken: Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side until fully cooked. For skillet, heat oil in a large skillet over medium heat, cooking chicken for 6–8 minutes per side.
- Make the sauce: Pour reserved marinade into a saucepan, bring to a boil, then reduce heat. Stir in cornstarch slurry and simmer until thickened.
- Serve: Slice the chicken, drizzle with teriyaki sauce, and garnish with green onions, sesame seeds, and optional grilled pineapple.
Notes
Let the chicken marinate longer for an intense flavor. Use a meat thermometer to ensure chicken reaches 165°F.
