Ingredients
Scale
- 2 pounds chicken thighs, skinless
- 1 cup soy sauce
- 1/2 cup brown sugar
- 6 garlic cloves, minced
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup pineapple juice
- Black pepper, to taste
- Cayenne pepper (optional), to taste
- Sesame oil (optional), to taste
Instructions
- In a large mixing bowl, combine 1 cup of soy sauce, 1/2 cup of brown sugar, 6 minced garlic cloves, 1/4 cup of freshly squeezed lemon juice, and 1/2 cup of pineapple juice. Whisk until well blended. Add salt and black pepper according to your taste preference.
- Add 2 pounds of chicken thighs into the marinade mixture. Make sure each piece is thoroughly coated. Cover with plastic wrap or transfer it into a resealable bag. Refrigerate for at least two hours or up to overnight.
- About 15 minutes before you're ready to cook, preheat your grill over medium-high heat.
- Remove chicken from the marinade. Place each thigh on the grill and cook for about 5-7 minutes per side. Brush on some leftover marinade during cooking for extra flavor.
- Use a meat thermometer until the internal temperature reaches at least 165°F. Once done, remove from heat and let rest for about five minutes before slicing.
- Slice into bite-sized pieces or serve whole. Garnish with chopped green onions or sesame seeds if desired. Serve immediately while hot alongside steamed rice or fresh veggies.
Notes
Store leftovers in an airtight container.
Reheat on low heat for tenderness.
Serve with steamed rice and vinegar.
Marinate overnight for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Grill
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg