Ingredients

The following ingredients have 5 Servings
  • 1/2 cup chopped onion
  • 6 garlic cloves (chopped)
  • 1 piece about 1-inch fresh ginger, peeled and chopped
  • 2 cups pineapple juice
  • 1/2 cup regular strength soy sauce
  • 1/2 cup granulated sugar
  • 5 TB apple cider vinegar
  • 1 TB Asian sesame oil
  • table salt
  • 8-10 boneless (skinless chicken thighs (thighs are recommended for flavor and tenderness))
  • Optional: freshly chopped green onions or cilantro for garnish

Instruction

  • In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated.
  • Use paper towels to thoroughly pat-dry the chicken pieces. Place chicken in a single layer on a cutting board, place a sheet of cling wrap over the chicken, and pound to an even thickness. Throw out cling wrap. Use a fork to pierce chicken pieces throughout. Lightly sprinkle chicken thighs on both sides with table salt.
  • Place chicken in bowl of marinade. Toss to completely coat chicken pieces with marinade. Cover and chill overnight, or up to 2 nights. Be sure to turn chicken pieces over halfway through, if all pieces aren't completely immersed in marinade.
  • Oil and heat grill to medium-high. Remove chicken from marinade and grill (basting with marinade as desired) just until center is no longer pink, taking care not to over-cook. Serve immediately, garnished with chopped green onions or cilantro as desired.