Print

Honey Garlic Grilled Chicken Thighs Recipe Easy 5-Step Pineapple Marinade

honey garlic grilled chicken thighs - featured image
Print Recipe

This honey garlic grilled chicken thighs recipe features a sweet and tangy pineapple-infused marinade that tenderizes the meat and creates a delicious caramelized glaze. Perfect for quick weeknight dinners or summer barbecues.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 1/4 cup honey (raw or wildflower preferred)
  • 4 cloves garlic, minced
  • 1 cup crushed or finely chopped pineapple (fresh preferred, canned in juice works too)
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • Optional: 1/4 teaspoon red pepper flakes for heat

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together honey, minced garlic, crushed pineapple, soy sauce, rice vinegar, olive oil, ground black pepper, and red pepper flakes if using. This takes about 5 minutes.
  2. Marinate the chicken: Place chicken thighs in a large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 1 hour, ideally 4 hours. Avoid marinating overnight to prevent mushy texture.
  3. Preheat grill: Heat grill to medium-high (375–400°F). Oil grates lightly to prevent sticking. This takes about 10 minutes.
  4. Grill the chicken: Remove chicken from marinade, reserving leftover marinade for basting. Grill chicken skin-side down for 6–7 minutes per side, basting occasionally. Cook until internal temperature reaches 165°F and skin is crispy with grill marks, about 12–15 minutes total.
  5. Rest and serve: Transfer chicken to a plate, tent loosely with foil, and let rest for 5 minutes before serving.

Notes

Marinate chicken for 1 to 4 hours for best flavor and texture; avoid overnight marinating to prevent mushiness from pineapple enzymes. Use medium-high heat to avoid burning the honey glaze. Let chicken rest after grilling to keep it juicy. When basting, use reserved marinade that hasn’t touched raw chicken or heat it before applying to avoid contamination. If no grill is available, oven-bake at 400°F for 25–30 minutes, turning halfway and basting.

Nutrition

Keywords: honey garlic chicken, grilled chicken thighs, pineapple marinade, barbecue chicken, easy chicken recipe, summer grilling, sweet and savory chicken

Find it online: https://coracooks.com/honey-garlic-grilled-chicken-thighs-recipe-easy-5-step-pineapple-marinade/