step 1
In a large bowl, whisk together the brown sugar, ketchup, soy sauce, pineapple juice, rice vinegar, ginger, garlic, and black pepper.
step 2
Add the chicken thighs to the marinade and toss to coat.
step 3
Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
step 4
When you’re ready to cook, preheat your grill to medium heat.
step 5
Remove the chicken from the marinade and grill for 6-8 mins per side, or until your meat thermometer inserted into the chicken reads 170°F.
step 6
Baste the chicken with the remaining marinade during the last few minutes of cooking.
step 7
Serve hot and enjoy!
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