Grilled Hawaiian Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 pounds boneless chicken thighs (or bone-in if you prefer)
02 -
Fresh pineapple slices for serving
03 -
Vegetable oil to brush the grill
04 -
Sliced green onions for topping
→ Marinade
05 -
½ cup packed light brown sugar
06 -
½ cup ketchup
07 -
1 cup canned pineapple juice (don't use fresh)
08 -
½ cup light soy sauce
09 -
2 tablespoons Worcestershire sauce
10 -
2 tablespoons apple cider vinegar
11 -
½ teaspoon fresh ginger, minced
12 -
4 garlic cloves, minced
13 -
1 teaspoon smoked paprika
14 -
½ teaspoon ground black pepper
# Instructions:
01 -
Grab a big resealable bag and toss in the brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and black pepper. Mix everything together until well blended.
02 -
Pour out about ½ cup of the marinade into a small container and pop it in the fridge. You'll use this later for basting the chicken while it cooks.
03 -
Drop the chicken thighs into the bag with the remaining marinade. Seal it up and massage the bag gently so every piece gets nicely coated. Refrigerate for at least 4 to 6 hours, though overnight works even better.
04 -
Take the chicken out of the fridge and let it hang out on the counter for about 20 to 30 minutes before you start cooking. While you're waiting, fire up your grill and brush the grates with a little vegetable oil.
05 -
Place the chicken on the grill and cook for 6 minutes on the first side. Flip it over and grill for 3 minutes, then brush on some of that reserved marinade. Keep flipping every minute or two, basting as you go, until the chicken is fully cooked through—this should take around 15 to 16 minutes total. Once done, let it rest for 10 minutes before serving.
06 -
While the chicken rests, throw those pineapple slices on the grill. Cook them on both sides until you see nice grill marks forming.
07 -
Plate up the chicken with the grilled pineapple on the side. Sprinkle some sliced green onions on top and dig in!
# Notes:
01 -
For the best flavor, let the chicken marinate for at least 4 to 6 hours, or even better, overnight. You can go up to 48 hours if you want.
02 -
Make sure to use canned or bottled pineapple juice, not fresh. Fresh pineapple juice has an enzyme that will make the chicken mushy.
03 -
If you'd rather bake this instead of grilling, preheat your oven to 375°F and bake for 30 to 35 minutes until the internal temp hits 165°F. Then brush on the reserved marinade, add pineapple slices on top, and broil for 2 to 3 minutes until everything caramelizes.
04 -
You can swap the boneless chicken thighs for chicken breasts, bone-in thighs, or drumsticks—just keep in mind the cooking time might be a little different.
05 -
Only use the reserved marinade for basting to avoid any cross-contamination with the raw chicken.