Ingredients
- 4 bone in chicken thighs
- 6 oz. pineapple juice
- 3 limes, juiced
- 3 cloves garlic, roughly chopped
- ½ onion, roughly chopped
- 2 green onions, roughly chopped
- 1 jalapeno, roughly chopped
- 2 TBSP Brown Sugar
- 1 TSP Cinnamon
- 1 TSP Allspice
- 1 TSP Ground Ginger
- 1 TSP Italian Seasoning
- 1 TSP Pepper
- 1 TBSP Salt
Make it step by step
- Prepare marinade: In a food processor, add lime juice, garlic, onion, jalapeno, and green onion. Pulse until pureed.
- Pour into a small bowl, add pineapple juice, brown sugar, and spices. Mix together.
- In a gallon plastic bag, add chicken, and marinade. Mix together. Place in fridge and let marinate for at least 4 hours to 24 hours.
- Preheat broiler. Remove from bag and place chicken skin side down in a baking sheet lined with aluminum foil. Cook for 5 minutes till the tops are no longer pink. Flip over and cook for remaining 25 minutes till the skin is crispy.
- Serve immediately. Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Meagan Meyer, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.