Pineapple Teriyaki Chicken Thighs

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  1 Garlic(3g)
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  2 Ginger, Fresh Root(170g)
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  1 tbsp Vegetable oil
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  0.3 cup Soy Sauce, Low Sodium
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  18 oz Pineapple Jam, Jarred
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  0.5 tbsp Vinegar, Rice
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  0.5 tbsp Cornstarch
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  4 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Peel the ginger with a vegetable peeler and grate it into a medium sauce pot. Mince the fresh garlic and add it to the pot along with the vegetable oil. Sauté over medium heat for 1 minute until fragrant and softened.
2. 2Add the soy sauce, pineapple jam, and rice vinegar to the pot. Bring to a simmer over medium heat for 2–3 minutes, stirring occasionally. Dissolve the cornstarch in a small amount of water to create a slurry, then pour it into the simmering sauce. Simmer for 5 minutes more until the sauce thickens and coats the back of a spoon, then remove from heat.
3. 3Divide the pineapple teriyaki sauce into three portions: reserve one portion in a bowl for serving after cooking (this will not touch raw chicken). Set the other two portions aside for brushing.
4. 4Preheat the oven to 375°F and line a baking sheet with foil and nonstick spray. Place the chicken thighs skin-side up on the prepared baking sheet and brush generously with the first portion of sauce.
5. 5Bake at 375°F for 20 minutes. Remove the baking sheet from the oven and brush the chicken with the second portion of sauce, coating as thickly as possible. Return to the oven and bake for 30 minutes more until the sauce turns golden brown and bubbly and the internal temperature of the thickest thigh reaches 165°F.
6. 6Remove from the oven and let the chicken rest for 5 minutes.
7. 7Divide the chicken thighs evenly into 7 airtight containers while still warm. Spoon the reserved sauce over each portion and seal.