INGREDIENTS
- 2-3 pounds boneless, skinless chicken thighs (see note)
- 1 cup pineápple juice
- 1 cup low-sodium soy sáuce (see note)
- 2/3 cup brown sugár, light or dárk
- 1 táblespoon freshly gráted or finely minced ginger (or use ginger páste)
- 6 cloves gárlic, finely minced (or 1 teáspoon gárlic powder)
INSTRUCTIONS
- Pláce the chicken thighs in á shállow dish or in á gállon-size ziploc bág.
- Whisk together the pineápple juice, soy sáuce, brown sugár, ginger ánd gárlic until the brown sugár is dissolved (or mostly dissolved). Pour hálf of the márináde over the chicken in the bág so the chicken is evenly coáted. Seál the bág ánd refrigeráte for át leást 4 hours or up to 24 hours.
- Refrigeráte the remáining márináde until the chicken is reády to be grilled.
- Preheát grill to medium- or medium-high (I use 400 degrees on my pellet grill).
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Full Recipe>>>>>>>>>>>>>>>>https://www.melskitchencafe.com
