Categories: Chicken
Ingredients
- Chicken:
- 2 tbsp. coconut oil
- 1 head garlic, halved
- 3 4-inch stalks lemongrass, smashed and diced
- 3-inch piece fresh ginger, chopped
- 4 cups ice water
- 1 cup tamari
- 1 orange, sliced
- 8 bone-in chicken thighs
- Sauce:
- 3/4 cup pineapple juice
- 1/3 cup chopped pineapple
- 1/3 cup tamari
- 3 tbsp. light brown sugar
- 1 1/2 tbsp. minced garlic
- 1 scallion, sliced
- 2 tsp minced fresh ginger
- 2 tbsp. minced shallot
- 1 1/2 tbsp. rice vinegar
Directions
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To prepare chicken: Heat oil, garlic halves, lemongrass, and ginger to a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.
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Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8-10 minutes.
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Position rack in upper third of oven; preheat to 425. Line a rimmed baking sheet with foil.
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Remove the chicken from the marinade and pat dry with paper towels. Place on the prepared pan. Bake until cooked through, about 25 minutes. Brush with 2 tbsp. of the sauce. Increase oven temp to broil. Broil on high until charred in spots, 2-3 minutes.