Ingredients
Gathering your ingredients is the first step in creating a delicious meal. Here’s what you’ll need:
- 3 pounds of chicken thighs, skinless and boneless
- 1 cup soy sauce (or tamari for a gluten-free option)
- 1 cup brown sugar
- 1 cup water
- 1/2 cup pineapple juice
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon red pepper flakes (optional for a bit of heat)
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
If you don’t have pineapple juice on hand, you can substitute with orange juice for a different but equally delightful citrus note.
Instructions
Let’s get cooking! Here are the steps to bring this dish to life:
- In a large bowl, combine the soy sauce, brown sugar, water, pineapple juice, garlic, ginger, sesame oil, rice vinegar, and red pepper flakes. Stir until the sugar dissolves completely.
- Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- When ready to cook, preheat your oven to 375°F (190°C).
- Transfer the chicken and marinade to a baking dish. Bake in the preheated oven for 45 minutes, basting the chicken with the marinade every 15 minutes.
- After 45 minutes, increase the oven temperature to 425°F (220°C) and bake for an additional 10 minutes to caramelize the sauce.
- Remove from the oven and let the chicken rest for a few minutes before garnishing with sliced green onions and sesame seeds.
As you cook, remember my abuela’s advice: taste as you go and trust your senses. This dish is all about achieving that perfect harmony of flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International