1 1/2 lbs chicken thighs boneless, skinless
1 cup soy sauce
1 cup brown sugar packed
1 cup pineapple juice
4 cloves garlic chopped
1 tbsp ginger fresh, minced
Place chicken thighs in a bowl or gallon-sized Ziploc bag, and set aside.
Combine the remaining ingredients in a medium-sized mixing bowl and mix until the sugar dissolves.
Pour marinade over chicken, press air out of the bag, and seal tightly (or cover the bowl and make it as air-tight as possible).
Refrigerate overnight (or at least 4 hours). Remove the chicken from the bag and set it aside. Do NOT discard the marinade.
In a medium saucepan, bring the marinade to a simmer and simmer for 5-10 minutes.
Place chicken on the grill and brush some of the hot marinades over the top (do not place brush back in marinade after brushing the chicken).
Continue to grill chicken until done (165 degrees internal temp).
Place cooked chicken in a baking dish and pour the remaining hot teriyaki marinade over the top. Serve immediately