Everyone in our family loves this Hawaiian that is the perfect blend of tangy, salty, sweet and spicy flavors. I like to serve this with a side of rice and some roasted broccoli for a quick and easy dinner.
To make this #dinnerdoneby9am I put the chicken in the marinade in the morning, refrigerate all day, then cook just before serving.
-4 lbs skinless, boneless chicken thighs
-1/2 c ketchup
-1/2 c pineapple juice
-1/3 c soy sauce
-1/4 c brown sugar or honey
-2 Tbsp chili garlic sauce
-1″ chunk fresh ginger, peeled and grated
-4 cloves garlic, minced
Place marinade ingredients in a gallon ziploc bag and squeeze to mix well. Add chicken thighs, turning to coat. Refrigerate for 2-8 hours. Grill chicken for 6-8 minutes per side or bake at 425 for 30 minutes.
