Sweet and Sour Chicken Thighs
Description
These marinated and baked sweet and sour boneless chicken thighs with pineapple juice, barbecue sauce, and soy sauce make a delicious main dish recipe.
Ingredients
•
1/2 cup pineapple juice, or more to taste
•
1/3 cup barbeque sauce (such as Sweet Baby Ray's®)
•
1/4 cup brown sugar, or more to taste
•
1/4 cup reduced-sodium soy sauce
•
1 1/2 teaspoons grated fresh ginger
•
1 clove garlic, minced
•
3 pounds boneless, skinless chicken thighs
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Combine pineapple juice, barbecue sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl; reserve 1/2 cup for basting. Transfer remaining marinade to a resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight, flipping bag halfway.
3
Remove chicken thighs from marinade and shake off excess; discard remaining marinade.
4
Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip; continue to bake and baste until thighs are no longer pink in centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).