Instructions

• In a large bowl or jug, combine 1/2 cup (12 ml) pineapple juice (not fresh), 1/2 cup (115 g) tomato ketchup, 1/2 cup (100 g) light brown sugar, 1/4 cup (60 ml) soy sauce, 2 tablespoons (30 ml) unseasoned rice vinegar, 1 tablespoon (15 ml) sesame oil (not toasted sesame oil), 1–2 teaspoons Sriracha (adjust to taste), 3 cloves garlic (minced), and 1 tablespoon fresh ginger (grated). Whisk until the sugar is mostly dissolved and the mixture is uniform.
• Pour half of the marinade into a clean, heatproof bowl or container and set it aside for basting.
• Add the 2 pounds (900 g) boneless skinless chicken thighs to the remaining marinade, toss to coat thoroughly, then cover the bowl (or seal the chicken and marinade in a zip-top bag) and refrigerate for at least 30 minutes and up to 24 hours.
• When ready to cook, preheat the grill to medium-high. Clean and oil the grill grates.
• While the grill preheats, place the reserved marinade in a small saucepan, bring it to a boil, then reduce heat and simmer 1–2 minutes. Remove from heat and keep warm—this cooks the reserved marinade so it’s safe to use for basting.
• Remove the chicken from the marinade and let any excess drip off. Discard the marinade that was in contact with the raw chicken.
• Place the chicken on the preheated grill. Grill, turning and brushing with the cooked reserved marinade every 2–3 minutes, until the chicken reaches an internal temperature of 165°F (74°C). For boneless skinless thighs this typically takes about 10–15 minutes total—start with 3–5 minutes per side, then continue turning and basting until fully cooked.
• Transfer the cooked chicken to a cutting board, let rest 5 minutes, then slice and serve.