Instructions
Step 1 In a bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes.
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Step 2 Place the chicken in a large resealable bag or dish and pour the marinade over it. Marinate for at least 2 hours, preferably overnight.
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Step 3 Preheat grill to medium heat or oven to 400°F (200°C).
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Step 4 Remove chicken from marinade, reserving the marinade for basting.
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Step 5 Grill the chicken for 6–8 minutes per side or bake for 35–40 minutes, basting occasionally with the reserved marinade.
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Step 6 Continue cooking until the chicken is fully cooked and the glaze is caramelized.
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Step 7 Remove from heat and let rest for 5 minutes.
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Step 8 Garnish with chopped green onions and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or in a skillet until warmed through. You can also freeze for up to 3 months; thaw overnight before reheating.
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