Pineapple Teriyaki Chicken Thighs

Ingredients

• Garlic
• Water
• Soy sauce
• Vegetable oil
• Cornstarch
• Rice vinegar
• Half
• Chicken thighs
• Ginger
• Chicken
• Ice

Directions

1. Use a vegetable peeler to remove the ginger skin, then grate the ginger into a medium sauce pot with a small cheese grater. Finely mince the garlic and add it to the pot with 1 Tbsp of vegetable oil. Cook the garlic and ginger over medium heat until they soften, about 1 minute. Stir in the soy sauce, pineapple jam, and rice vinegar. Bring the sauce to a simmer over medium heat. Mix the cornstarch with just enough water to form a slurry, then stir it into the bubbling sauce. Let the sauce continue to simmer for about 5 minutes.
2. Heat the oven to 375 degrees. Line a baking sheet with foil and coat it with nonstick spray. Arrange the chicken thighs on the prepared baking sheet. Pour about 1/3 of the pineapple teriyaki sauce into a bowl and set it aside for finishing the cooked chicken, so it stays away from the raw chicken. Brush a generous coating over the chicken using about half of the remaining sauce.
3. Bake the glazed chicken in the preheated oven for about 20 minutes. Remove the pan from the oven and brush the chicken again with more sauce, using the sauce that was not set aside for after baking. Add as much as you can. Return the pan to the oven and continue baking until the glaze is golden brown and bubbling, about 30 minutes more.
4. Remove the chicken from the oven and let it rest for about 5 minutes. Move the chicken to a serving dish, then spoon some of the reserved uncontaminated sauce over the top.