Pineapple Soy Chicken Thighs
Pineapple Soy Chicken ThighsCourse: DinnerCuisine: ChineseDifficulty: Easy
8 chicken thighs about 2 lb total
1 – 6 oz can pineapple juice
1 1/2 tablespoon fresh ginger finely chopped
1 1/2 tablespoon soy sauce
3-5 garlic cloves finely chopped
2 tablespoon sesame oil
1 tablespoon light brown sugar
1 teaspoon Kosher salt + black pepper to taste
green onion sliced
- In a mixing bowl combine pineapple juice, 1 1/2 tablespoon fresh ginger, 1 1/2 tablespoon soy sauce, 3-5 garlic cloves, 2 tablespoon sesame oil, 1 tablespoon light brown sugar, 1 teaspoon Kosher salt + black pepper, to taste. Mix with a spoon. Reserve 1/2 cup for sauce. Add chicken thighs, cover and marinade overnight or at least 6 hours.
- Preheat the oven to 400F. Place chicken thighs skin side down on a baking dish or cast iron skillet, bake for 20 minutes. Flip on the other side and pour 1/2 reserved sauce over the chicken thighs, rechurn back to the oven bake for 15 more minutes or until chicken thighs are cooked. Broil on high for 5 minutes.
- Garnish with sliced green onion. Enjoy!