Ingredients
Equipment
Method
Make the sweet and tangy marinade
- Combine pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and black pepper in a bowl. Stir until the brown sugar dissolves and the mixture looks uniform.
- Reserve 1 cup of marinade in a measuring cup, then pour the rest over the chicken thighs. Make sure all thighs are coated so the surface stays covered.
- Cover and marinate the chicken for 2-4 hours in the refrigerator. Let it rest until the marinade flavor penetrates and the chicken looks slightly darker.
Grill and glaze
- Preheat the grill to medium heat. Wait until the grates are hot enough that chicken sears on contact.
- Place the marinated chicken thighs on the grill and cook for 10-12 minutes per side. Flip once when grill marks appear and the edges start to caramelize.
- Check the thickest part of a thigh for doneness until the internal temperature reaches 165°F. Continue grilling briefly if needed so the center is cooked through.
- Simmer the reserved 1 cup marinade in a saucepan until thickened. Watch for a glossy, syrupy texture that clings to the spoon.
- Brush the thickened glaze over the chicken during the last 5 minutes of grilling. Look for a shiny coating and deeper caramelized edges.
- Remove the chicken from the grill and let it rest briefly off the heat. Garnish with green onions and serve with extra glaze on the side.
Notes
Pro tip: simmer the reserved marinade until thickened before glazing so it turns into a shiny, caramel-like coating instead of staying watery. Refrigerate leftover grilled chicken in an airtight container for up to 4 days; the glaze can be kept separately for up to 3 days. Freeze chicken (up to 2 months) for best texture, then reheat gently to avoid drying out. If you want a lower-sugar version, swap half the brown sugar for an equal amount of a sugar substitute blend that caramelizes (or reduce sugar slightly) while keeping the ketchup amount the same.