Save
This Hawaiian BBQ chicken transforms ordinary chicken thighs into an island-inspired feast that's bursting with sweet and savory flavors. The marinade infuses the meat with a perfect balance of ginger, garlic, and soy, creating juicy, caramelized chicken that pairs beautifully with steamed rice and fresh avocado.
I first made this Hawaiian BBQ chicken for a summer cookout when I wanted something different from the usual burgers and hotdogs. The empty platter and requests for the recipe told me this would become a regular in our grilling rotation.
Ingredients
- Boneless skinless chicken thighs: offer more flavor and stay juicer than breast meat even when grilled
- Low sodium soy sauce: provides savory depth without making the dish too salty
- Ketchup: adds tanginess and natural sweetness while helping create caramelization
- Brown sugar: creates that distinctive Hawaiian BBQ sweetness and helps form a glaze
- Chicken broth: thins the marinade slightly while adding more savory flavor
- Fresh grated ginger: brings warm spicy notes that are essential to Hawaiian flavors
- Minced garlic: provides aromatic depth that permeates the chicken
Step-by-Step Instructions
- Prepare the Marinade:
- Combine the soy sauce, ketchup, brown sugar, chicken broth, grated ginger, and minced garlic in a mixing bowl, stirring until the sugar completely dissolves. The mixture should have a glossy appearance and smooth consistency. Reserve one cup in an airtight container for basting during grilling.
- Marinate the Chicken:
- Add chicken thighs to the remaining marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight. The longer marinating time allows the flavors to penetrate deeply into the meat for maximum flavor.
- Grill to Perfection:
- Preheat your grill to medium high heat. Remove chicken from marinade, letting excess drip off. Grill chicken thighs for 3-4 minutes per side while brushing with the reserved marinade. Look for beautiful caramelization and internal temperature of 165°F. The sugar in the marinade will create gorgeous grill marks and flavor.
Save
The grated fresh ginger is what truly makes this recipe special. I remember watching my Hawaiian friend's grandmother insist on hand-grating ginger rather than using the food processor because she claimed it released more of the essential oils that give this dish its authentic island flavor.
Make It a Complete Meal
This Hawaiian BBQ chicken pairs beautifully with simple sides that complement its sweet-savory profile. Serve it with steamed white rice to soak up the delicious sauce and sliced avocados for a creamy contrast. For a more complete Hawaiian-inspired plate lunch, add a scoop of macaroni salad and some quick-pickled vegetables.
Storage and Leftovers
The marinated uncooked chicken can be frozen for up to three months, making it perfect for meal prep. Simply thaw overnight in the refrigerator before grilling. Cooked leftovers will keep for 3-4 days refrigerated in an airtight container. The flavor actually improves overnight as the seasonings continue to meld. Reheat gently in a covered skillet with a splash of water to maintain moisture.
Hawaiian BBQ History
Traditional Hawaiian barbecue reflects the islands' diverse cultural influences. This style of cooking, often called "huli huli" chicken, dates back to the 1950s when Ernest Morgado created it by combining American barbecue techniques with Asian-inspired marinades. The signature sweet-savory flavor profile represents the blending of native Hawaiian, Japanese, Chinese, Filipino, and American culinary traditions that make Hawaiian cuisine so distinctive.
Ingredient Substitutions
If you need to adapt this recipe, there are several options that maintain its delicious flavor profile. Honey can replace brown sugar for a different sweet note. Pineapple juice can substitute for some of the chicken broth to add tropical flavor. For a spicy kick, add a tablespoon of sriracha or sambal oelek to the marinade. Coconut aminos make an excellent soy-free alternative for those with allergies.
Recipe FAQs
- → Can I use chicken breast instead of thighs for this Hawaiian BBQ dish?
Yes, you can substitute chicken breasts for thighs, but keep in mind that breasts tend to dry out more easily. If using breasts, reduce the grilling time to about 2-3 minutes per side and watch carefully to avoid overcooking. You might also consider pounding them to an even thickness for more consistent cooking.
- → Is it really necessary to marinate the chicken for 6 hours?
While 6 hours or overnight marination yields the most flavorful results, you can still get good flavor with a minimum of 2 hours marinating time. For a quick version, score the chicken thighs with shallow cuts to help the marinade penetrate faster and marinate at room temperature for 30-45 minutes (but no longer for food safety reasons).
- → Can I make this Hawaiian BBQ chicken in the oven instead of grilling?
Absolutely! Preheat your oven to 425°F (220°C), place the marinated chicken on a lined baking sheet, and bake for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). Brush with the reserved marinade halfway through cooking for that same delicious glaze effect.
- → How can I make this Hawaiian BBQ chicken less sweet?
To reduce the sweetness, simply decrease the brown sugar to 1/2 cup instead of 1 cup. You can also add 1-2 tablespoons of apple cider vinegar or lime juice to the marinade to balance the sweetness with more acidity. Adjusting the soy sauce up slightly will also help create a more savory profile.
- → What sides pair well with Hawaiian BBQ chicken?
Beyond the suggested rice and avocados, this chicken pairs beautifully with grilled pineapple, Hawaiian macaroni salad, coconut rice, roasted sweet potatoes, or a simple green salad with mango. For an authentic plate lunch, serve with two scoops of rice and one scoop of macaroni salad.
- → Can I freeze the marinated chicken for later use?
Yes, this marinade works great for meal prep. You can combine the raw chicken and marinade in a freezer-safe bag, remove excess air, and freeze for up to 3 months. As it thaws in the refrigerator, the chicken will marinate, making it ready to cook when fully thawed.