This Hawaiian BBQ Chicken is a tasty delight, featuring juicy chicken marinated in a sweet and tangy sauce. It’s perfect for grilling and brings a tropical vibe to your meal!
Honestly, who can resist that mouthwatering glaze? I love serving it with rice and fresh pineapple. It’s like a beach party right on your plate! 🌺
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and tender, perfect for grilling. If you’re looking for a lighter option, boneless chicken breasts work too, but they may dry out more quickly.
Pineapple Juice: This adds sweetness and tang. If you don’t have fresh pineapple juice, canned works just as well. You could also try orange juice for a different flavor twist.
Soy Sauce: Soy sauce gives a savory depth. For a gluten-free option, use tamari. Coconut aminos are a great soy sauce alternative if you prefer less salt.
Brown Sugar: It lends richness and helps caramelization. If you’re aiming for a healthier choice, coconut sugar or maple syrup can be good substitutes.
Fresh Ginger: Fresh ginger brings a zingy warmth. Ground ginger is a possible substitute, but use less since it’s more concentrated.
How Do I Get My Chicken Grilled Perfectly?
Grilling the chicken properly can be tricky, but with these steps, you’ll get it just right. First, always preheat your grill or pan for even cooking.
- Remove chicken from the marinade and let it sit at room temperature for about 15 minutes for more even cooking.
- Season the chicken with salt and pepper before placing it on the grill. This enhances the flavor.
- Grill each side for 5-7 minutes while ensuring the internal temperature reaches 165°F (74°C). A meat thermometer helps here!
- For a nice char, add the pineapple rings towards the end to caramelize, boosting both flavor and visual appeal.
How to Make the Best Hawaiian BBQ Chicken
Ingredients You’ll Need:
For the Marinade and Chicken:
- 4 boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Salt and pepper to taste
For the Sauce:
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp olive oil
- 1 cup cooked white rice (for serving)
- 1 avocado, sliced (for garnish)
- 1 cup canned pineapple rings (for grilling)
- Fresh cilantro, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and at least 1 hour to marinate. Cooking the chicken will take about 15 minutes, making the total time around 1 hour and 30 minutes (or longer if you marinate overnight!). Perfect for a delicious and fun meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. This delightful mixture will add flavor to the chicken, making it tender and juicy.
2. Marinate the Chicken:
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, or overnight if you want an even bolder flavor.
3. Preheat and Grill:
When you’re ready to cook, preheat your grill or a frying pan over medium-high heat. Take the chicken out of the marinade, reserving the marinade for later. Season the chicken with salt and pepper. Grill the chicken for about 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). For extra deliciousness, add the pineapple rings to the grill during the last few minutes to caramelize them.
4. Make the Sauce:
In a small saucepan, bring the reserved marinade to a boil over medium heat. In a small cup, mix the cornstarch with water to create a slurry. Add this slurry to the boiling marinade and stir continuously for about 2-3 minutes until the sauce thickens nicely.
5. Serve the Dish:
To serve, place the grilled chicken thighs over a bed of cooked rice. Top with grilled pineapple rings, avocado slices, and drizzle the thickened BBQ sauce on top. For a finishing touch, garnish with fresh cilantro and a sprinkle of red pepper flakes if you like a little heat.
6. Enjoy!
Dig in and savor your delicious Hawaiian BBQ Chicken! It’s perfect for family dinners or gatherings with friends. Aloha!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used, but keep in mind they may cook a bit faster. Just make sure to check the internal temperature reaches 165°F (74°C) to ensure they are fully cooked. You might want to marinate them for at least 30 minutes if you’re short on time.
What If I Don’t Have Pineapple Juice?
No problem! You can substitute pineapple juice with orange juice or a mixture of apple cider vinegar and a bit of sugar for sweetness. The flavor will be a bit different, but still delicious! Just adjust the sweetness to taste.
How to Store Leftover BBQ Chicken?
Store leftover chicken in an airtight container in the fridge for up to 3 days. To keep the chicken moist when reheating, add a splash of water or additional marinade if desired. You can warm it on the stove or in the microwave until heated through.
Can I Make This Recipe in the Oven?
Definitely! Preheat your oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper and bake for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). You can add the pineapple rings during the last 10 minutes of cooking for that grilled flavor!
