This recipe is one you need to add to your menu real soon! I have just recently started using chicken thighs more, and I have found some real winners using them! This recipe is from Mel. I always make the coconut rice with this chicken- it goes together perfect!
INGREDIENTS
- 2-3 pounds boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1 cup low-sodium soy sauce (I use coconut aminos)
- 2/3 cup brown sugar, light or dark
- 1 tablespoon freshly grated or finely minced ginger (or use ginger paste)
- 6 cloves garlic, finely minced (or 1 teaspoon garlic powder)
INSTRUCTIONS
- Place the chicken thighs in a shallow dish or in a gallon-size ziploc bag.
- Whisk together the pineapple juice, soy sauce, brown sugar, ginger and garlic until the brown sugar is dissolved (or mostly dissolved). Pour half of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 hours or up to 24 hours.
- Refrigerate the remaining marinade until the chicken is ready to be grilled.
- Preheat grill to medium- or medium-high (I use 400 degrees on my pellet grill).
- Bring the refrigerated reserved marinade to a simmer in a small saucepan on the stove. Simmer for 5-10 minutes (the longer it simmers the more reduced and slightly thickened it will be).
- Place the chicken on the preheated grill (discard the marinade in the bag/dish) and cook until an instant-read thermometer registers 165 degrees F at the thickest part, about 7-8 minutes per side. During the last 3-4 minutes of cooking, baste the chicken liberally with the simmered sauce/marinade.
- Serve the cooked chicken with the warm marinade (to be drizzled over - it's especially yummy if serving this chicken with cilantro lime rice or coconut rice).
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