1½ pounds boneless, skinless chicken thighs
1 cup soy sauce
1 cup packed light brown sugar
1 cup pineapple juice
4 cloves chopped garlic
1 tablespoon minced fresh ginger
Directions:
Marinate the Chicken: Place chicken thighs in a large bowl or gallon-sized resealable bag. In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, and ginger until sugar dissolves completely. Pour marinade over chicken, ensuring it’s fully coated. Seal bag or cover bowl tightly. Refrigerate for at least 4 hours, or preferably overnight.
Reduce the Marinade: Pour the marinade from the chicken into a saucepan. Simmer over medium heat for 5-10 minutes, or until slightly reduced and thickened. Set aside.
Prepare the Grill: Preheat grill to medium-high heat.
Grill the Chicken: Place chicken thighs on the preheated grill. Brush with some of the reduced marinade. Grill for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is cooked through and nicely charred.
Finish and Serve: Transfer grilled chicken to a baking dish. Pour remaining hot teriyaki sauce over the chicken. Serve immediately.
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