Ingredients
- 2-3 pounds of boneless skinless chicken thighs (trimmed of extra fat if necessary)
- 1 1/2 cups of filtered water
- 1/3 cup of coconut aminos (or regular soy sauce)
- 2 inch piece of fresh ginger cut into 3-4 slices (no need to peel)
- 4 whole garlic cloves smashed with the side of a knife and outer protective leaf removed
- 1 Tablespoon coconut sugar (brown sugar works too)
- 1 Tablespoon TOASTED sesame oil
- 1 teaspoon of sea salt (omit if using soy sauce)
- 1 1/2 cups pure 100% pineapple juice
- 1/2 cup of honey
- 1/3 cup coconut aminos
- 3 Tablespoons of tomato paste
- 3 Tablespoons coconut sugar (brown sugar works too)
- 1 Tablespoon molasses* reduce by half if using brown sugar
- 2-4 teaspoons sriracha (I used 2 teaspoons because I have children)
- 2 inch piece of fresh ginger cut into 3-4 slices (no need to peel)
- 2 whole garlic cloves smashed with the side of a knife and outer protective leaf removed
- 1/4 teaspoon of salt (omit if using soy sauce)
Instructions
Chicken Marinade:
First, pour filtered water, coconut aminos, ginger, garlic, coconut sugar, toasted sesame oil, , and salt into a large bowl. Stir with a large spoon until the salt and sugar are dissolved. Next add the into a large glass bowl. Stir until the ingredients are incorporated and the coconut sugar is dissolved. Trim chicken of any excess fat and add to marinade mixture. You can brine your meat 2-24 hours (overnight is best).
Teriyaki Sauce:
Add pineapple juice, honey, coconut aminos, tomato paste, coconut sugar, molasses, sriracha, ginger, garlic, and salt (if using) to a saucepan and stir. Cook on medium low heat until the mixture comes to a simmer and the sauce thickens. Allow mixture to simmer 15-20 minutes. Remove ginger and garlic pieces from sauce.
Next, remove chicken from marinade and grill on medium heat until cooked through about 5-7 minutes per side. You can also bake the chicken in the oven at 375 degrees for 30-35 minutes. You can turn the broiler on at the end if you want a little more of a charred finish like you will have on the grill. Your third option is to use a grill pan. When the chicken is done allow it to rest for a few minutes and then slice into strips.
Serve over chicken and rice.
Optional: serve with chopped green onion and sesame seeds.