A delicious Hawaiian BBQ chicken with a sweet and savory pineapple marinade, perfect for quick family meals or summer grilling gatherings.
Ingredients
Scale:
4 bone-in, skin-on chicken thighs (about 2 lbs)
Salt and pepper, to taste
1 cup pineapple juice (freshly squeezed if possible)
½ cup soy sauce (use low-sodium for a healthier option)
¼ cup brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon black pepper
Instructions
Prepare the Marinade: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper until well combined.
Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat the Grill: About 15 minutes before grilling, preheat your grill to medium-high heat (around 375°F to 400°F).
Prepare the Chicken for Grilling: Remove the chicken from the marinade and shake off any excess liquid. Season the chicken with salt and pepper to taste. Discard the leftover marinade.
Grill the Chicken: Place the chicken thighs on the grill skin-side down. Grill for about 6-8 minutes per side, turning occasionally until the internal temperature reaches 165°F.
Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. Serve warm and enjoy your tropical flavor explosion!
