Ingredients
Bone-in, skin-on chicken thighs (about 6–8 pieces)
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup ketchup
1/3 cup pineapple juice
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, to taste)
Sliced green onions (for garnish)
Sesame seeds (optional, for garnish)
Instructions
Prepare the Marinade
In a large bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes.
Marinate the Chicken
Add chicken thighs to the bowl, coating each piece thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Preheat the Grill
Set grill to medium-high heat (375°F to 400°F). If using charcoal, wait until coals are covered in white ash.
Grill the Chicken
Remove chicken from marinade, reserving the liquid. Grill skin-side down for 6–8 minutes, flip, baste with reserved marinade, and grill another 6–8 minutes or until chicken reaches 165°F internally.
Rest and Garnish
Let chicken rest for 5 minutes after grilling. Garnish with sliced green onions and sesame seeds. Serve hot.
Notes
For food safety, boil reserved marinade before using as a sauce.
Marinating overnight intensifies the flavor.
Great served with steamed rice, grilled veggies, or pineapple slices.
You can also use boneless chicken thighs or breasts, adjusting grill time as needed.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main course
- Method: Grilling
