Ingredients
The following ingredients have 12 Servings
- 1 cup pineapple juice
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup chicken broth
- 2-1/2 teaspoons minced fresh ginger
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 4 pounds or 4 pounds boneless skinless chicken breasts)
Instruction
- In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. Reserve 1-1/3 cups marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
- Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.
