1 1/2 lbs chicken thighs boneless, skinless
1 cup soy sauce
1 cup brown sugar packed
1 cup pineapple juice
4 cloves of garlic, chopped
1 tablespoon ginger fresh, minced

1. Place chicken thighs in gallon-sized Ziploc bag, set aside.
2. Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.
3. Pour marinade over chicken, press air out of bag, and seal tightly.
4. Refrigerate overnight (or at least 4 hours).
5. Heat grill to medium heat.
6. Remove chicken from bag and set aside. Do Not discard marinade.
7. In a medium saucepan, bring marinade to a simmer and simmer for 5 to 10 minutes.
8. Place chicken on grill and brush some of the hot marinade over top.
9. Continue to grill chicken until done (165 degrees internal temp).
10. Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top.
11. Serve Immediately.

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