Description
Juicy chicken thighs soak up a bright blend of soy sauce, pineapple juice, and ginger, then char to caramelized perfection on the grill. Each bite bursts with sweet, tangy, smoky flavor that transports you straight to a Hawaiian luau.
Ingredients
- 8 each chicken thighs
- 1 cup soy sauce
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/2 cup pineapple juice
- 2 tablespoons grated ginger
- 2 tablespoons minced garlic
- 1 teaspoon liquid smoke
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl whisk together soy sauce, ketchup, brown sugar, rice vinegar, pineapple juice, grated ginger, minced garlic, liquid smoke, and vegetable oil until sugar dissolves.
- Reserve about 1/4 cup of the marinade for basting, then place chicken thighs and remaining marinade in a resealable bag or container and refrigerate for at least 2 hours or overnight.
- Preheat grill to medium-high heat and oil the grates to prevent sticking.
- Remove chicken from marinade and place on the grill; discard any leftover marinade used with raw chicken.
- Grill chicken for about 6 to 8 minutes per side, brushing with the reserved marinade every few minutes, until chicken is charred at the edges and reaches an internal temperature of 165°F (74°C).
- Transfer chicken to a platter, let rest for 5 minutes, then serve hot.
Notes
- For best flavor marinate the chicken overnight to allow the sweet and tangy sauce to fully penetrate.
- If you’re concerned about using marinade for basting, boil the reserved portion for 2 minutes before brushing onto the chicken.
- You can substitute chicken breasts or drumsticks if you prefer white meat; adjust cooking time accordingly.
- Serve with steamed rice, grilled pineapple, or fresh green salad for a complete island-inspired meal.