Grilled Hawaiian Chicken
Ingredients
The chicken
-
2-3
pounds
boneless skinless chicken thighs
The marinade
-
1
cup
pineapple juice
-
1
cup
low-sodium soy sauce
-
⅔
cup
brown sugar
-
1
tablespoon
freshly grated or finely minced ginger
-
6
cloves
garlic, finely minced
Instructions
- 1. Place the chicken thighs in a shallow dish or a gallon-size ziplock bag.
- 2. Whisk together the pineapple juice, soy sauce, brown sugar, ginger, and garlic until the brown sugar is mostly dissolved.
- 3. Pour half of the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
- 4. Refrigerate the remaining marinade until ready to grill.
- 5. Preheat the grill to medium or medium-high heat.
- 6. Bring the reserved marinade to a simmer in a small saucepan and simmer for 5-10 minutes.
- 7. Discard the marinade in the bag and place the chicken on the grill.
- 8. Cook the chicken until an instant-read thermometer registers 165°F, about 7-8 minutes per side, basting with the simmered sauce during the last 3-4 minutes.
- 9. Serve the cooked chicken with the warm marinade.
Nutrition Facts (estimated)
Servings
6
Calories
473
Total fat
25g
Total carbohydrates
33g
Total protein
29g
Sodium
2285mg
Cholesterol
148mg
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