Pineapple Teriyaki Chicken Thighs
- 1 clove garlic
- 2 inches fresh ginger
- 1 Tbsp vegetable oil
- ¼ cup soy sauce
- 1 (18 oz.) jar pineapple jam
- ½ Tbsp rice vinegar
- ½ Tbsp corn starch
- 4 lbs. bone-in chicken thighs
- Peel the ginger (use a vegetable peeler) and grate it into a medium sauce pot with a small cheese grater. Mince the garlic and add it to the pot along with 1 Tbsp of vegetable oil. Saute the garlic and ginger over medium heat, just until soft (about one minute).
- Add the soy sauce, pineapple jam, and rice vinegar. Bring the mixture up to a simmer over medium heat. Dissolve the cornstarch in just enough water to make a slurry and pour it into the bubbling sauce. Allow to simmer for about five more minutes. Preheat the oven to 375 degrees.
- Prepare a baking sheet with foil and nonstick spray. Place the chicken thighs on the baking sheet. Reserve about ⅓ of the pineapple teriyaki sauce in a bowl for spooning over the chicken after cooking (you don’t want to contaminate this with raw chicken). Using about half of the rest of the sauce, brush a thick layer over the chicken.
- Place the pineapple teriyaki coated chicken in the preheated oven and bake for about 20 minutes. Take the chicken out and brush with more sauce (not the sauce reserved for after baking). Brush as much on as possible. Place back in the oven and bake until the sauce turns golden brown and bubbly (about 30 minutes more).
- Take the chicken out of the oven and allow to rest for about 5 minutes. Transfer the chicken to a serving dish and spoon some of the reserved (uncontaminated) sauce over top.