Tropical Grilled Chicken Delight

Ingredients

• 1 ½ cups of tangy pineapple nectar
• ¾ cup of savory low-salt soy sauce
• ¾ cup of rich brown sugar
• 3 cloves of garlic, thinly sliced and peeled
• 1 piece of fresh ginger, thinly sliced (about 1/2 inch)
• 4 pounds of tender boneless chicken thighs, with excess fat removed
• 1 stick of creamy unsalted butter
• 3 green onions with their green tops, finely sliced

Step 1

Combine pineapple juice, soy sauce, brown sugar, minced garlic, and freshly grated ginger in a mixing bowl, stirring until the sugar is completely dissolved. Transfer the flavorful marinade into a sealable plastic bag. Gently place chicken thighs in the bag, ensuring they are fully coated with the marinade. Remove any excess air before sealing the bag tightly. Allow the chicken to marinate in the refrigerator for at least 4 hours, or ideally overnight to enhance the flavors.

Step 2

Prepare your outdoor grill by preheating it to a medium heat and oiling the grate lightly for a non-stick surface.

Step 3

Create a cozy spot on the grill by reducing the heat to low on one burner. Position an oven-safe dish over the low heat, adding a knob of butter and sliced green onions to slowly melt and infuse flavors. Retrieve the marinated chicken from the bag, shaking off any excess marinade. Dispose of the remaining marinade. Grill the chicken in batches over the medium heat, flipping it once, until the juices run clear, typically taking around 10 minutes per batch.

Step 4

Once the chicken is perfectly grilled, transfer each piece into the buttery onion concoction, making sure to coat each piece evenly by turning it a few times in the "bath". Proceed to grill the remaining chicken, adding each succulent piece to the buttery mix, nudging the already-coated ones to the edge until all the chicken is beautifully coated.