Pineapple Korean Chicken Thighs Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, ginger, garlic, and sesame oil.
• STEP 2.Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat.
• STEP 4.Remove the chicken thighs from the marinade, allowing any excess marinade to drip off.
• STEP 5.Grill the chicken thighs for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
• STEP 6.While the chicken is grilling, brush with the reserved marinade occasionally for extra flavor.
• STEP 7.Remove the chicken thighs from the grill and let them rest for a few minutes before serving.
• STEP 8.Serve the Pineapple Korean Chicken Thighs with steamed rice and a side of kimchi.

Cooking Tips

• If you don't have a grill, you can also cook the chicken thighs in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through.
• For a spicier version, add some gochujang or red pepper flakes to the marinade.
• Make sure to let the chicken thighs rest before slicing or serving to allow the juices to redistribute.

Storage and Serving

• Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken thighs in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated chicken thighs with steamed rice and a side of kimchi.