Teriyaki-Pineapple Chicken Thighs

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READY IN: 55mins
SERVES: 4-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat your oven to 450 degrees Fahrenheit.
  • Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
  • Pour pineapple juice in the roaster and cover tightly with foil.
  • Place roaster in the oven and cook for 30 minutes.
  • Chop the parsley.
  • In a small sauce pan, stir all of the sauce ingredients together over medium heat.
  • Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
  • Check chicken for doneness with a meat thermometer.
  • Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
  • Brush sauce generously on the chicken. Return pan to oven.
  • Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
  • Remove the roaster from the oven. Serve with desired sides.
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