Instructions:
Marinate the Chicken: Place the chicken thighs in either a large bowl or a resealable plastic bag. In a separate bowl, whisk together the soy sauce, brown sugar, pineapple juice, chopped garlic, and ginger until the sugar dissolves completely. Pour this mixture over the chicken, ensuring it’s well-coated, seal, and refrigerate. Marinate for a minimum of 4 hours, though overnight is ideal for deeper flavor.
Prepare the Sauce: Remove the chicken from the marinade, reserving the liquid. Transfer the marinade to a saucepan, bring it to a simmer, and let it cook for 5-10 minutes until it thickens slightly.
Grill the Chicken: Preheat your grill to medium-high heat. During this time, pour some of the reduced marinade into a bowl for basting. Grill the marinated chicken thighs, frequently basting them with the set-aside marinade, until they are fully cooked—aim for an internal temperature of 165°F (about 6-8 minutes on each side).
Rest and Serve: Once grilled, wrap the chicken in foil and let it rest for 5-10 minutes to retain its juices. Serve the chicken thighs whole, or sliced, and drizzled with the remaining thickened teriyaki sauce.
Prep Time: 10 min | Total Time: ~4 hrs 30 min | Servings: 4
