I first made this for a family potluck and it disappeared within minutes. Now whenever the weather gets warm enough for grilling I get requests to make a double batch.
Ingredients
- Chicken thighs: Deliver juicy tender meat and are forgiving on the grill select evenly sized pieces for uniform cooking
- Soy sauce: Provides a well-balanced savory depth stick with a naturally brewed option
- Brown sugar: Gives the signature caramel notes use fresh soft sugar for smooth blending
- Ketchup: Brings zesty tang and subtle sweetness
- Pineapple juice: Supplies tropical brightness and helps tenderize the chicken opt for juice not syrup
- Rice vinegar: Adds gentle acidity without overpowering the marinade
- Fresh garlic and ginger: Infuse the sauce with bold aromatics grate the ginger for best texture
- Sesame oil: Brings nutty richness go with toasted sesame oil for more flavor
- Cornstarch and water: Create a glossy thick glaze that clings to the chicken
- Fresh green onions: Add a sharp finishing bite use bright green stalks
- Fresh pineapple slices: For an optional garnish or to grill alongside the chicken
Instructions
- Marinate the Chicken:
- Combine soy sauce brown sugar ketchup pineapple juice rice vinegar garlic ginger and sesame oil in a bowl. Whisk until the sugar dissolves and the mixture is smooth. Place chicken thighs in a large resealable bag or shallow dish and cover completely with the marinade. Refrigerate for at least two hours if you can let it marinate overnight the chicken will be even more flavorful.
- Prep the Grill:
- Heat your grill to medium to medium-high. Oil the grates so the chicken will not stick and can develop those classic grill marks. Set up a cooler zone in case you need to move the chicken away from direct heat.
- Grill the Chicken:
- Remove chicken from marinade and let excess drip off. Reserve the remaining marinade. Grill chicken thighs for about six to seven minutes per side. Turn only once to let each side develop a caramelized crust. Baste the chicken with reserved marinade for more flavor.
- Make the Glaze:
- Pour the reserved marinade into a small saucepan and bring it to a full boil to kill any bacteria. In a separate bowl whisk cornstarch and water into a smooth slurry. Once the marinade is bubbling stir in the slurry and cook for a minute or two until the sauce turns thick and glossy.
- Finish with Glaze:
- Brush the thickened glaze generously over the chicken during the last minute or two of grilling. This final coating creates an irresistible sticky shine and boosts flavor. Let the chicken rest off the grill so juices redistribute before serving.
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