Brown sugar 1 cup
Boneless chicken thighs half kg
Soya sauce 1 cup
Garlic chopped 1 tbsp
Ginger paste 1 tbsp
Pineapple juice 1 cup
Mix all the ingredients except the chicken in a bowl. Make sure that the brown sugar dissolves properly.
Dry the chicken thighs with a paper towel and put them in a Ziplock bag. In the same bag, put the marinade we created in the bowl.
Refrigerate for 4-24 hours depending upon the time you have. Mostly I let it marinade overnight to enjoy the best flavors in my meal.
You will start by getting the chicken out and cooking it on a grill.
In a skillet, add the marinade and cook on medium heat until it starts to boil.
In the serving dish, add the chicken and pour some hot Teriyaki marinade on the top.
Serve it hot and fresh to your friends and family.