Everyone will love the main course made of these sweet and sour chicken thighs that have been baked after being marinated.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 12 |
| Yield: | 12 chicken thighs |
Ingredients
- ½ cup pineapple juice, or more to taste
- ⅓ cup barbeque sauce (such as Sweet Baby Ray’s®)
- ¼ cup brown sugar, or more to taste
- ¼ cup reduced-sodium soy sauce
- 1 ½ teaspoons grated fresh ginger
- 1 clove garlic, minced
- 3 pounds boneless, skinless chicken thighs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
- Drain chicken, discarding used marinade.
- Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- You can use ketchup if you don’t have BBQ sauce.
- Instead of baking, you can grill the chicken, covered, on an oiled rack over medium heat for 6 to 8 minutes on each side, or until an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C); baste occasionally with reserved marinade during the last 5 minutes.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 321 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this on the grill last night! It was incredible!!! I also grilled some pineapple rings and slices of red and orange peppers with it. It was a huge success. Had lots of people over so of course had to triple the recipe. Served with rice. Will definitely make again. Already shared the recipe with 2 others last night.
Tasty, easy dinner! I did the baked option (though I bet it would have been great grilled, too), and added pineapple chunks and chopped red bell pepper to the pan to cook alongside the chicken. They cooked up nicely in the drippings and marinade.