Hawaiian Teriyaki Chicken

Ingredients:

• 2 lbs. boneless, skinless chicken thighs

• 1 Cup low sodium soy sauce

• 1 Cup brown sugar, packed

• 1 Cup pineapple juice

• 4 cloves garlic, minced

• 1 Tbsp. fresh ginger, minced (preferred) or 1 T ginger spice

• 2 T cornstarch** (used for the sauce)

Directions:

1. Place chicken thighs in a marinade dish, bowl, or ziploc bag and set aside.

2. Combine all remaining ingredients **(except the cornstarch) into a mixing bowl and mix with a whisk until the sugar is dissolved.

3. Pour the marinade over the chicken thighs and refrigerate overnight (or at least 4 hours).

4. After marinating - remove chicken and place on a tinfoil lined baking sheet.

5. In a medium saucepan, add the marinade and bring to a simmer for 5-10 minutes. Add the cornstarch last and thicken sauce. (You made need more cornstarch).

6. Spoon the thickened marinade over the chicken.

7. Bake at 375 degrees for 30-35 minutes until chicken is cooked through.

*Note: You will have leftover marinade after thickening - save for another batch or use in another recipe!

Serve over rice if desired.