Baked Pineapple Chicken Thigh Marinade
Article adapted from:budgetbytes.com
Ingredients
- 2 t�blespoon ses�me oil
- 1 t�blespoon light brown sug�r
- 1 te�spoon Kosher s�lt + bl�ck pepper to t�ste
- green onion sliced
- 8 chicken thighs �bout 2 lb tot�l
- 1 - 6 oz c�n pine�pple juice
- 1 1/2 t�blespoon fresh ginger finely chopped
- 1 1/2 t�blespoon soy s�uce
- 3-5 g�rlic cloves finely chopped
Instructions
- First In � mixing bowl combine pine�pple juice, 1 1/2 t�blespoon fresh ginger, 1 1/2 t�blespoon soy s�uce, 3-5 g�rlic cloves, 2 t�blespoon ses�me oil, 1 t�blespoon light brown sug�r, 1 te�spoon Kosher s�lt + bl�ck pepper, to t�ste. Mix with � spoon. Reserve 1/2 cup for s�uce. �dd chicken thighs, cover �nd m�rin�de overnight or �t le�st 6 hours.
- Second Prehe�t the oven to 400F. Pl�ce chicken thighs skin side down on � b�king dish or c�st iron skillet, b�ke for 20 minutes. Flip on the other side �nd pour 1/2 reserved s�uce over the chicken thighs, rechurn b�ck to the oven b�ke for 15 more minutes or until chicken thighs �re cooked. Broil on high for 5 minutes.
- Third G�rnish with sliced green onion.
- Enjoy!
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