← Nouns Cooking · American

Ingredients

• 1.5 kg boneless, skinless chicken thighs
• 180 ml unsweetened pineapple juice (tinned or bottled)
• 120 ml Ketchup
• 120 ml low-sodium soy sauce
• 60 g Brown sugar
• 2 tbsp Rice vinegar
• 1½ tbsp Ginger, finely grated
• 4 cloves Garlic, finely grated
• 1 tbsp Toasted sesame oil
• 1 tbsp Sriracha (optional)
• 1 tbsp neutral oil, for the grill
• 3 Spring onion, sliced
• 4 slices fresh pineapple slices (optional)

Method

1. Whisk all the marinade ingredients together until the sugar dissolves. Pour about a third into a small saucepan and keep it for basting.
2. Put the chicken in a bowl or zip bag with the rest of the marinade, turn to coat and refrigerate for at least 4 hours, or overnight.
3. Bring the reserved marinade to the boil and simmer for 5 min, stirring, until thick and glossy. This is your basting glaze.
4. Heat a barbecue or griddle pan to medium-high and oil the grates. Lift the chicken from the marinade (throw the used marinade away) and grill for 5–6 min per side, turning often, until charred in spots and cooked through to 75°C (165°F).
5. Brush with the glaze during the last few minutes, turning so it caramelises without burning. Grill the pineapple slices alongside for 2–3 min per side, if using.
6. Rest the chicken for 5 min, then serve with spring onions, grilled pineapple, steamed rice and macaroni salad for a proper plate lunch.

Tips

• Use tinned or bottled pineapple juice: fresh juice contains an enzyme that turns the chicken mushy as it marinates.
• Soy sauce contains wheat; use tamari to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper RecipeTin Eats Taste of Home