Ingredients

Scale

2 lbs bone-in, skin-on chicken thighs
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup pineapple juice
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Instructions

Make Marinade:
In a bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, ginger, garlic, sesame oil, black pepper, and red pepper flakes.

Marinate Chicken:
Place chicken thighs in a large resealable bag or dish. Pour marinade over chicken and seal. Refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Preheat Grill:
Preheat grill to medium heat (about 350°F/175°C). Oil the grill grates to prevent sticking.

Grill Chicken:
Remove chicken from marinade (reserve marinade). Grill chicken thighs skin-side down for 6–8 minutes. Flip and grill another 6–8 minutes, basting occasionally with reserved marinade until chicken is cooked through (internal temperature 165°F/74°C) and caramelized.

Serve:
Let rest for a few minutes before serving. Great with rice and grilled pineapple!