Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1.5 cups unsweetened pineapple juice
  • 1/2 cup soy sauce (shoyu)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup ketchup
  • 2 tbsp grated ginger
  • 4 cloves minced garlic
  • 2 tbsp sherry vinegar or rice vinegar
  • 1 tsp toasted sesame oil

Instructions:

  1. Whisk pineapple juice, soy sauce, brown sugar, ketchup, vinegar, and sesame oil in a bowl. Note: Whisk until the sugar granules are completely dissolved to ensure even caramelization.
  2. Stir in 2 tbsp grated ginger and 4 cloves minced garlic.
  3. Place 3 lbs bone in, skin on chicken thighs in a large bag or bowl; pour over half the marinade. Note: Reserving half the sauce prevents cross contamination and gives you a clean glazing liquid.
  4. Refrigerate for at least 4 hours, though 8 hours is the 'sweet spot' for flavor depth.
  5. Pour the reserved (unused) marinade into a saucepan and boil for 10 minutes until it coats the back of a spoon.
  6. Preheat your grill to medium high or oven to 200°C.
  7. Place chicken skin side down and cook for 5 minutes until the fat begins to sizzle and render.
  8. Flip the chicken. Brush liberally with the reduced glaze.
  9. Flip and glaze every 5 minutes for a total of 25 minutes until the internal temp hits 165°F (74°C).
  10. Let the chicken sit for 5 minutes until the juices redistribute and the glaze sets.