3 pounds chicken thighs, bone-in and skin-on
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/3 cup ketchup
1/4 cup chicken broth
2 tablespoons grated fresh Ginger
2 garlic cloves, minced
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon water
Optional garnishes: fresh pineapple slices, sliced spring onions, sesame seeds
PREPARATION:
Preheat your oven to 190°C and place the chicken thighs in a baking dish place.
In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic and sesame oil.Heat until it reaches a low boiling point.
Simmer for 10 minutes until the sauce thickens slightly.
Make a slurry of cornstarch and water and stir into the sauce until it thickens.
Pour the sauce over the chicken, making sure it is well coated.
Bake for 45 minutes to an hour, or until the chicken reaches an internal temperature of 165°F and the sauce caramelizes.Drizzle halfway through for more flavor.
Let rest before serving, garnished with pineapple slices, spring onions and sesame seeds.
Variations and tips:
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