Hawaiian Teriyaki Chicken
2 lbs. boneless, skinless chicken thighs
1 Cup low sodium soy sauce
1 Cup brown sugar, packed
1 Cup pineapple juice
4 cloves garlic, minced
1 Tbsp. fresh ginger, minced (preferred) or 1 T ginger spice
2 T cornstarch** (used for the sauce)
Place chicken thighs in a marinade dish, bowl, or ziploc bag and set aside.
Combine all remaining ingredients **(except the cornstarch) into a mixing bowl and mix with a whisk until the sugar is dissolved.
Pour the marinade over the chicken thighs and refrigerate overnight (or at least 4 hours).
After marinating - remove chicken and place on a tinfoil lined baking sheet.
In a medium saucepan, add the marinade and bring to a simmer for 5-10 minutes. Add the cornstarch last and thicken sauce. (You made need more cornstarch).
Spoon the thickened marinade over the chicken.
Bake at 375 degrees for 30-35 minutes until chicken is cooked through.
*Note: You will have leftover marinade after thickening - save for another batch or use in another recipe!
Serve over rice if desired.
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