Ingredients:
1 1/2 lbs chicken thighs, boneless, skinless
1 cup soy sauce
1 cup brown sugar, packed
1 cup pineapple juice
4 cloves garlic, chopped
1 tbsp fresh ginger, minced
Instructions:
Place chicken thighs in a bowl or gallon-sized Ziploc bag and set aside.
In a medium-sized mixing bowl, combine soy sauce, brown sugar, pineapple juice, garlic, and ginger. Mix until the sugar dissolves completely.
Pour the marinade over the chicken, pressing the air out of the bag before sealing it tightly (or cover the bowl to make it as air-tight as possible).
Refrigerate the chicken overnight, or for at least 4 hours.
Remove the chicken from the marinade and set it aside. Do NOT discard the marinade.
In a medium saucepan, bring the marinade to a simmer and cook for 5-10 minutes.
Grill the chicken, brushing some of the hot marinade over the top (do not place the brush back in the marinade after it has touched the chicken).
Continue grilling until the chicken reaches an internal temperature of 165°F.
Place the cooked chicken in a baking dish and pour the remaining hot teriyaki marinade over the top. Serve immediately.
Prep Time: 10 minutes | Total Time: 4 hours 20 minutes | Servings: 4