These marinated and baked sweet and sour boneless chicken thighs with pineapple juice, barbecue sauce, and soy sauce make a delicious main dish recipe.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
191 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 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.
Step 3
Remove chicken thighs from marinade and shake off excess; discard remaining marinade.
Step 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).
Ingredients
1 clove garlic, minced
3 pounds boneless, skinless chicken thighs
0.25 cup reduced-sodium soy sauce
0.25 cup brown sugar, or more to taste
0.5 cup pineapple juice, or more to taste
1.5 teaspoons grated fresh ginger
0.33333334326744 cup barbeque sauce (such as Sweet Baby Ray's®)
