Pineapple Teriyaki Chicken Thighs
Ingredients
The sauce
-
1
clove
garlic
-
2
inches
fresh ginger
-
1
Tbsp
vegetable oil
-
¼
cup
soy sauce
-
1
18 oz. jar
pineapple jam
-
½
Tbsp
rice vinegar
-
½
Tbsp
cornstarch
The chicken
-
4
lbs.
bone-in chicken thighs
Instructions
- Peel and grate the ginger, then mince the garlic.
- Sauté the garlic and ginger in vegetable oil until soft.
- Add soy sauce, pineapple jam, and rice vinegar, then bring to a simmer.
- Dissolve cornstarch in water and add to the sauce, simmer for five more minutes.
- Preheat the oven to 375°F and prepare a baking sheet with foil and nonstick spray.
- Place chicken thighs on the baking sheet and reserve some sauce for later.
- Brush half of the remaining sauce over the chicken.
- Bake the chicken for 20 minutes, then brush with more sauce.
- Continue baking until the sauce is golden brown and bubbly, about 30 more minutes.
- Let the chicken rest for five minutes before serving with reserved sauce.
Nutrition Facts (estimated)
Servings
7-8
Calories
815
Total fat
40g
Total carbohydrates
53g
Total protein
59g
Sodium
1385mg
Cholesterol
0mg
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