Best Hawaiian BBQ Chicken: A Taste of Paradise for Beginner Cooks
Transport your taste buds to the tropics with this Best Hawaiian BBQ Chicken recipe. The sweet and savory marinade creates an explosion of flavor you won’t be able to resist.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: Varies (minimum 6 hours for marinating + cook time)
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Grilling, Marinating
- Cuisine: Hawaiian, American, Fusion
Ingredients
Scale
- 2–5 lbs chicken thighs
- ¾ cup soy sauce
- ¾ cup ketchup
- 1 cup brown sugar
- ⅓ cup chicken broth
- 2 ½ tsp ginger
- 2 tsp garlic
Instructions
- Make the Marinade (The Flavor Base): In a large mixing bowl, combine the low-sodium soy sauce, ketchup, brown sugar, chicken broth, grated fresh ginger, and minced garlic. Whisk vigorously until the brown sugar is completely dissolved. This is important to prevent a grainy texture in the marinade. Reserve 1 cup of the marinade in an airtight container and refrigerate. This reserved marinade will be used for basting the chicken while it grills, adding extra flavor and keeping it moist.
- Marinate the Chicken (The Flavor Infusion): Add the chicken thighs to the bowl with the remaining marinade and mix well, ensuring that all pieces are thoroughly coated. Use your hands or tongs to make sure every piece of chicken is submerged in the marinade. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 6 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will become, as the marinade will have more time to penetrate the meat. Overnight marinating is ideal for maximum flavor.
- Grill the Chicken (The Smoky Sizzle): Preheat your grill to medium heat. Clean the grill grates with a wire brush to remove any residue. This will help prevent the chicken from sticking. Lightly oil the grill grates with cooking oil to further prevent sticking. Grill the chicken thighs for about 3-4 minutes per side, or until they are cooked through and have beautiful grill marks. Use tongs to flip the chicken to avoid piercing the meat and losing juices. While the chicken is grilling, brush each side generously with the reserved marinade every few minutes. This basting will help to keep the chicken moist and add extra layers of flavor. It will also contribute to the caramelized crust. To check if the chicken is cooked through, use an instant-read thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F. Insert the thermometer into the thickest part of the thigh, making sure it’s not touching the bone.
- Serve and Rest (The Juicy Finale): Remove the chicken from the grill and transfer it to a clean plate. Let it rest for a few minutes (about 5-10 minutes) before serving. This resting period is crucial, as it allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat. If you slice the chicken immediately after grilling, the juices will run out, and the chicken will be drier.
Notes
- Marinade is key.
- Flavorful and easy.
- Great for grilling.