A delicious and flavorful Hawaiian-inspired dish featuring sticky-sweet marinated chicken thighs grilled to perfection.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:1 hour 25 minutes (including marinating time)
Yield:4 servings 1x
Category:Main Dish
Method:Grilling
Cuisine:Hawaiian
Diet:Gluten Free
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup pineapple juice
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1/4 cup green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
In a large bowl, whisk together the soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes until well combined.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
Preheat your grill to medium-high heat. Remove the chicken from the marinade, reserving the marinade for basting.
Place the chicken thighs skin-side down on the grill. Cook for about 5-7 minutes, then flip and brush with the reserved marinade.
Continue to grill for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and is nicely caramelized.
Remove the chicken from the grill and let it rest for 5 minutes. Garnish with chopped green onions and sesame seeds before serving.
Notes
For a smoky flavor, add a few drops of liquid smoke to the marinade.
For a tropical twist, serve the chicken with grilled pineapple slices on the side.