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Ingredients

½ cup pineapple juice, or more to taste ⅓ cup barbeque sauce (such as Sweet Baby Ray's®) ¼ cup brown sugar, or more to taste ¼ cup reduced-sodium soy sauce 1 ½ teaspoons grated fresh ginger 1 clove garlic, minced 3 pounds boneless, skinless chicken thighs

Nutrition Info

190.9 calories carbohydrate: 8.9 g cholesterol: 70.1 mg fat: 8.1 g fiber: 0.1 g protein: 19.5 g saturatedFat: 2.2 g servingSize: - sodium: 321.2 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs, seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
Drain chicken, discarding used marinade.
Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

12 chicken thighs

These marinated and baked sweet and sour chicken thighs make a delicious main dish that everyone will enjoy.