Happy Father’s Day to you and yours! Here’s one more recipe I think dad would love. Finely diced, it makes good taco meat too.
HAWAIIAN STYLE TERIYAKI CHICKEN
3 pounds of boneless, skinless chicken thighs.
1 cup of soy sauce
1 cup of pineapple juice
1 cup of brown sugar packed
5 cloves of mashed garlic.
1 inch knob of fresh ginger, grated on a micro-plane grater
In a large bowl, mix the pineapple juice and soy sauce and add in the sugar to be dissolved.
Add the desired amount of ginger and garlic then add in the chicken.
You can soak the meat in the marinade for up to 3 days, if you are in a hurry, you need to soak it for at least 24 hours.
If you can’t wait, boil the chicken in the sauce right after you make it.
Bake the chicken in a 425 oven for 50 minutes, brushing with sauce every 10 minutes.
When in doubt, pull out your digital thermometer. The chicken is done when the chicken reaches an internal temperature of 165.