Ingredients
Scale
- 1/4 cup vegetable oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons chili garlic sauce
- 1/2 cup soy sauce
- 1 cup pineapple juice
- 4 pounds chicken thighs
- Pineapple rings (optional, for grilling)
Instructions
- Whisk together vegetable oil, minced garlic, black pepper, brown sugar, chili garlic sauce, soy sauce, and pineapple juice.
- Place chicken thighs in a large freezer bag and pour marinade over them, sealing the bag tightly.
- Refrigerate for up to two hours.
- Remove chicken from the marinade and pat dry 30 minutes before grilling.
- Preheat grill to medium-high heat.
- Grill chicken skin side down for 10 minutes, then flip and move to the cooler side to cook for another 10-20 minutes.
- Let chicken rest for 15 minutes.
- Grill optional pineapple rings for 2-3 minutes on each side.
Notes
Ensure good airflow in the grill for even cooking.
Do not skip the resting time to allow juices to redistribute.
Try using other meats like pork or chicken breasts for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg