Grilled Hawaiian Chicken Thighs – craving Hawaiian barbecue, but aren’t in Hawaii? This is the next best thing.
Don’t you think anything that includes Hawaiian as part of the name, automatically takes it up 5 notches? I’ve read about people selling everything they own, relocating to Hawaii (and work 2 or 3 jobs), just so they can live there. Have you ever been? I have. Once. And I get it.
I’m so in love with this grilled chicken. The second time I served it, Trevor’s immediate response was, “Oh thank you, Mommy! Thank you, thank you, thank you!” Can’t get a bigger endorsement than that.
- • 1 cup packed light brown sugar
- • 1 cup soy sauce (low sodium or gluten-free)
- • 3/4 cup pineapple juice
- • 5 cloves of garlic, minced
- • 1 1/2 tablespoons fresh ginger, chopped
- • 1 cup sliced sweet onion
- • 12 skinless boneless chicken thighs (about 3 pounds)
- • 1 stick (1/2 cup) unsalted butter
- • 4 scallions, chopped
- In a large bowl, combine the brown sugar, soy sauce, and pineapple juice together until all the sugar is dissolved. Mix in the garlic, ginger, and onion. Add the chicken and toss gently to coat. Let this marinade for at least 4 hours or overnight.
- Prepare grill for medium heat and brush the grill grates with oil or generously coat with non-stick cooking spray. Grill chicken until cooked through and an internal temperature of 165 degrees is reached, about 5-7 minutes per side, depending on how thick the thighs are and how hot your grill is, careful not to let them burn.
- Place a 13×9 Pyrex dish on the hot grill if you have room, otherwise you can put it in the oven. Add the butter to the Pyrex so it starts to melt. When the thighs are done, place them in the dish and coat with the melted butter. Toss in the chopped scallions.