Ingredients
2 lb bone-in skin-on chicken thighs (about 8 pieces)
½ cup soy sauce
½ cup pineapple juice
2 Tbsp brown sugar
2 Tbsp honey
4 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 Tbsp sesame oil
1 tsp rice vinegar (or apple cider vinegar)
1 pinch crushed red pepper flakes (optional)
2 green onions, thinly sliced
Sesame seeds, for garnish
Instructions
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, sesame oil, rice vinegar, and pepper flakes.
Place chicken thighs in a large zip-top bag or shallow dish. Pour marinade over, seal or cover, and marinate 1–4 hours in the fridge.
Preheat oven to 400 °F (200 °C). Line a baking sheet with foil and set a rack on top.
Arrange chicken thighs skin-side up on the rack, reserving marinade.
Bake for 25 minutes, brushing with reserved marinade halfway through.
Meanwhile, pour reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook 4–5 minutes until slightly thickened.
Remove chicken from oven and brush with thickened sauce.
Bake 5–10 minutes more, until chicken is cooked through (internal temperature 165 °F/74 °C) and skin is glossy.
Garnish with sliced green onions and sesame seeds before serving.
- Prep Time: 10 minutes (+ marinating)
- Cook Time: 35 minute
- Category: Main course
