Tropical Chicken
Juicy grilled chicken thighs marinated in pineapple juice, soy sauce, and savory spices for a sweet and tangy island flavor.
Servings: 8 servings
Calories: 394kcal
Ingredients
- ½ cup reduced-sodium soy sauce
- ⅓ cup canola oil
- ¼ cup pineapple juice
- 2 tablespoons dried minced onion
- 1 tablespoon sugar
- 4 garlic cloves minced
- 1 teaspoon ground ginger
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 8 bone-in skin-on chicken thighs
Instructions
- In a small bowl, whisk together all of the marinade ingredients. Remove ⅓ cup of the mixture and place it in a sealed container in the refrigerator for basting later.
- Pour the remaining marinade into a large ziplock bag, add the chicken, seal, and refrigerate for at least 8 hours.
- Preheat grill to 400ºF.
- Grill chicken on both sides for 10-12 minutes or until internal temperature reaches 165ºF.
- Allow chicken to rest for 5 minutes.
- Baste with marinade that has been set aside and serve.
Notes
- Marinate ahead for best flavor – Let the chicken soak in the marinade for 8–12 hours or overnight to fully absorb the sweet and savory flavors.
- Grill over medium heat – Cooking over medium heat helps prevent burning and keeps the chicken juicy and tender.
- Reserve marinade for basting – Always set aside some marinade before adding the chicken so you can safely baste while grilling for extra flavor.
- Use a meat thermometer – Cook until the thickest part of the chicken reaches 165ºF to ensure it’s fully done without drying out.
- Let it rest before serving – Rest the grilled chicken for 5–10 minutes under foil to lock in juices and enhance tenderness.
Nutrition
Calories: 394kcal | Carbohydrates: 4g | Protein: 37g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 886mg | Potassium: 661mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg