3/4 cup ketchup
3/4 cup soy sauce
1/3 cup pineapple juice
3 tablespoons apple cider vinegar
1 tablespoon fresh minced or grated ginger
1 tablespoon minced garlic
5–6 pounds boneless skinless chicken thighs*
*This amount feeds a crowd. Half the recipe for 2-3 lbs chicken
Whisk together all ingredients except the chicken. If desired, trim the excess fat off the chicken thighs. Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal, and refrigerate for 6-8 hours.
When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate (or use grill mats), and then place the chicken on the hot grill and close the lid. Cook 5 minutes and then flip. Cook another 4 minutes or until an instant read thermometer is 165 F. Serve immediately.
Recipe and image from ourbestbites.com
