Ingredients:

  • 3/4 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup ketchup
  • 1 tbsp sesame oil
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Whisk together the pineapple juice, soy sauce, brown sugar, ketchup, sesame oil, ginger, and garlic in a mixing bowl. Note: Make sure the sugar is fully dissolved.
  2. Place the chicken thighs in a large zip top bag or glass bowl, pour half of the marinade over the meat, and seal. Refrigerate for at least 4 hours. Note: This is where the flavor penetrates the bone.
  3. Reserve the remaining half of the marinade in a separate container to use as a basting glaze. Note: Never use the raw marinating liquid as a glaze for safety reasons.
  4. Preheat the outdoor grill to medium high heat. Note: You want a sizzle immediately upon contact.
  5. Remove chicken from the marinade and season lightly with salt and pepper. Note: Pat the skin slightly so it sears instead of steams.
  6. Place chicken skin side down on the grill and cook for 5-7 minutes until a deep golden sear forms.
  7. Turn the chicken and immediately brush a thick layer of the reserved glaze over the seared side. Note: This is where the lacquering begins.
  8. Repeat the flipping and basting process every 5-7 minutes until the internal temperature reaches 165°F (74°C) and the glaze is sticky and dark mahogany.