Description
Bone-in chicken thighs are seared and roasted in a sweet and savory sauce made with soy sauce, ketchup, and fresh pineapple juice.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt (5 g)
- 1 teaspoon black pepper (2 g)
- 1 teaspoon sweet paprika (2 g)
- 1 teaspoon garlic powder (3 g)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon unsalted butter (14 g)
- 1/2 fresh pineapple
- 8 garlic cloves, minced
- 1 tablespoon grated fresh ginger (6 g)
- 3/4 cup pineapple juice (180 ml)
- 1/2 cup low-sodium soy sauce (120 ml)
- 3 tablespoons packed brown sugar (38 g)
- 3 tablespoons ketchup (45 g)
- 1 tablespoon toasted sesame oil (15 ml)
- 1 teaspoon red pepper flakes, plus more for garnish
- 1 tablespoon chopped fresh chives
Instructions
- Preheat your oven to 400°F (200°C). Place the chicken thighs in a large bowl and toss them with the salt, black pepper, paprika, and garlic powder until well coated.
- Cut the pineapple into thin rings, removing the tough outer skin and the hard center core. Set the prepared slices aside.
- Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 2 minutes. Lower the heat to medium and cook for 10 minutes, moving the chicken occasionally so it does not stick. Flip the thighs and cook for 5 more minutes. Transfer the chicken to a plate.
- Place the pineapple slices in the same skillet in a single layer. Sear for 1 minute on each side, then remove them to a separate plate.
- Add the minced garlic and grated ginger to the skillet. Cook for 1 minute. Pour in the pineapple juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes.
- Stir in the soy sauce, brown sugar, ketchup, and sesame oil. Simmer for 3 minutes until the sauce slightly thickens. Return the chicken to the skillet, skin-side up.
- Bake uncovered in the preheated oven for 25 minutes.
- Remove the skillet from the oven. Arrange the seared pineapple slices around the chicken and sprinkle with the red pepper flakes. Lower the oven temperature to 320°F (160°C). Return the skillet to the oven and bake for 15 more minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
- Remove from the oven, garnish with fresh chopped chives, and serve warm.
Notes
- Always check the doneness of poultry with a meat thermometer. The safe internal temperature for chicken is 165°F (74°C) when inserted into the thickest part of the thigh without touching the bone.
- If your skillet is not oven-safe, transfer the seared chicken, pineapple, and prepared sauce to a baking dish before placing it in the oven.
- Adjust the red pepper flakes to suit your heat preference. You can omit them entirely for a milder dish.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American