This chicken is quick, easy and extremely flavorful. Try it, your family will love it (the pineapple juice makes the chicken very tender).
A word about this photo...... while it isn't the best photo, it IS fairly representative of how WE like our grilled chicken (lots of dark crispy edges). When you are grilling it, just remember that the sugar in this recipe tends to burn if your grill heat is up too high.
2 pounds of boneless skinless chicken thighs
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup chicken broth
2 teaspoons fresh ginger root grated
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper (see note below)
Mix all ingredients (except the chicken). Remove 1 cup of the mixture and put it in the fridge (you'll use this for basting the chicken when it is on the grill).
Put the chicken pieces into a large Ziploc bag and pour the rest of the sauce over it. Marinate/chill the chicken for at least 6 hours or up to 12 hours.
Remove the chicken from the sauce (make sure you throw away the sauce the chicken has been marinating in). Grill over medium charcoals (basting with the clean sauce you saved earlier...NOT the marinating sauce) for about six to eight minutes per side (or if you like them a little crispy, like we do, a couple minutes longer.
Note about the cayenne: Picky-picky husband
does not like freaks out when it comes to super spicy food, so I only used 1/4 teaspoon cayenne pepper in this recipe. Normally, that amount would send him running but, because there is so much sugar in this recipe, it counteracts the "heat" of the cayenne and you can hardly tell it is in the recipe (add more if you like a little heat).