Hawaiian Grilled Teriyaki Chicken


°1 1/2 lb boneless, skinless chicken thighs
°1 cup soy sauce
°1 cup packed brown sugar
°1 cup pineapple juice
°4 minced garlic cloves
°1 tablespoon fresh ginger, chopped


Place chicken thighs in gallon size bowl or Ziploc bag, set aside.
Combine remaining ingredients in a medium mixing bowl and stir until sugar dissolves.
Pour the marinade over the chicken, squeeze the air out of the bag and seal tightly (or cover the bowl and make it as airtight as possible).
Refrigerate overnight. Removing  chicken from bag and set apart
In a medium saucepan, bring the marinade to a boil and simmer for 5-10 minutes.
Place the chicken on the grill and brush some of the hot marinade over the top (do not put the brush back into the marinade after brushing the chicken).
Continue grilling the chicken until done (internal temperature 165 degrees).
Place the cooked chicken in a baking dish and pour the remaining hot teriyaki marinade over the top. Serve immediately.

Enjoy !