Description
Tender, juicy chicken thighs marinated in a homemade teriyaki sauce with pineapple juice and soy, then grilled to perfection and glazed with a sweet, sticky soy reduction.
Ingredients
Scale
For the Crust:
- 8 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
1. Prepare the Crust:
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, honey, and rice vinegar to make the marinade.
- Place chicken thighs in a resealable bag or dish, pour marinade over, and refrigerate for at least 1 hour or overnight.
- Heat sesame oil in a skillet over medium-high heat. Remove chicken from marinade, reserving marinade, and cook for 5-7 minutes per side until browned and cooked through.
- Pour reserved marinade into the skillet, bring to a simmer, then stir in cornstarch mixture and cook until thickened into a glaze.
- Brush glaze over chicken thighs, garnish with green onions and sesame seeds, and serve immediately.
Notes
You can customize the seasonings to taste.