Tropical flavors, affordable and so delicious. These juicy, sweet and savory chicken thighs are so easy without compromising taste.
INGREDIENTS
- 3 pounds of Chicken Thighs, bone-in, skin-on
- 1 cup Pineapple Juice
- 1/2 cup Soy Sauce
- 1 tsp Sriracha
- 1/2 cup Brown Sugar, packed
- 1/3 cup Ketchup
- 1/4 cup Chicken Broth
- 2 Tbsp Fresh Ginger, grated
- 2 Garlic Cloves, minced
- 2 tsp Sesame Oil
- 1 Tbsp Cornstarch
- 1 Tbsp Water
- Fresh Pineapple slices for garnish
- Green Onions, sliced for garnish
- Sesame Seeds for garnish
DIRECTIONS
- Preheat your oven to 375 degrees F.
- Arrange the chicken thighs in a single layer in a large baking dish or dutch oven.
- In a saucepan, combine the pineapple juice, soy sauce, brown sugar, sriracha, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil over medium heat. Bring to a low boil.
- Simmer the sauce for 10 minutes, occasionally stirring.
- In a small bowl, whisk together the cornstarch and water. Pour the slurry into the simmering sauce, whisking constantly until the sauce has thickened enough to coat the back of a spoon.
- Pour the sauce over the chicken thighs, ensuring they are well coated.
- Bake in the preheated oven for 45 minutes to an hour, until the chicken registers an internal temperature of 165 degrees F and the sauce is bubbling and caramelized. Baste the chicken with sauce halfway though cooking for extra flavor.
- Top the chicken with pineapple and broil 10-15 minutes.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with green onions and sesame seeds.
Need a Dutch Oven?
