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

1. 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.

2. 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.

3. Position rack in upper third of oven; preheat to 425. Line a rimmed baking sheet with foil.

4. 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.

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