Name: Sweet and Sour Chicken Thighs
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Pineapple juice, or more to taste - ½ cup; Barbeque sauce (such as Sweet Baby Ray's®) - ⅓ cup; Brown sugar, or more to taste - ¼ cup; Reduced-sodium soy sauce - ¼ cup; Grated fresh ginger - 1 ½ teaspoons; Garlic, minced - 1 clove; Boneless, skinless chicken thighs - 3 pounds

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sweet and Sour Chicken Thighs

1. Pineapple juice, or more to taste - ½ cup

2. Barbeque sauce (such as Sweet Baby Ray's®) - ⅓ cup

3. Brown sugar, or more to taste - ¼ cup

4. Reduced-sodium soy sauce - ¼ cup

5. Grated fresh ginger - 1 ½ teaspoons

6. Garlic, minced - 1 clove

7. Boneless, skinless chicken thighs - 3 pounds

How to cook deliciously - Sweet and Sour Chicken Thighs

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.

3. Stage

Drain chicken, discarding used marinade.

4. Stage

Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).