Grilled Hawaiian Chicken Thighs

Grilled Hawaiian Chicken Thighs | Very Culinary

by Amy Flanigan on June 28, 2012 · 24 comments

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.

Grilled Hawaiian Chicken Thighs
Serves 6
Prep time: 10 minutes
Marinade: at least 4 hours or overnight
Grill time: 10 minutes

Ingredients
• 12 skinless boneless chicken thighs (about 3 pounds)
• 1 cup packed light brown sugar
• 1 cup  soy sauce (low sodium or gluten-free)
• 3/4 cup pineapple juice
• 5 cloves of garlic, chopped
• 1 1/2 tablespoons fresh ginger, chopped
• 1 cup sliced onion
• 1 stick of butter
• 4 scallions, chopped

Directions
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, 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.

Serve hot over Pineapple and Coconut Rice or corn on the cob.

(adapted from Best Recipes Evar)

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Leave a Comment

{ 24 comments… read them below or add one }

Heather @ French Press April 3, 2014 at 3:30 pm

amy, this dish sounds delish! cannot wait ti get my grill on

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Ashley July 2, 2013 at 6:29 pm

i was wondering u listed a stick of butter in your ingredients but when do we use the butter u didnt list when we have to use the butter!! i knw u said to coat the grill with non stick butter spray but thats way different so i was just curious when and what we use the butter for?

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Amy July 2, 2013 at 6:49 pm

Hi Ashley – actually, it does say it in the directions…last paragraph: “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.”

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Adam April 28, 2013 at 3:19 pm

Hello, just wondering what are the measures for 1 cup? stick of butter? are you referring to a 250ml cup?

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Amy April 28, 2013 at 5:23 pm

Hi Adam – 1 stick of butter=1/2 cup

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Adam April 28, 2013 at 11:07 pm

Thank you for you reply Amy.

So what is 1 cup?

Are you referring to a 250ml cup?

Thank you:)

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Amy April 29, 2013 at 5:38 am

If you use a conversion chart online, it says a 1/2 cup is 125ml. Also 4 ounces. Hope that helps.

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Stacey February 21, 2013 at 7:39 pm

This recipe looks delicious and I would love to try. I do have 2 little ones though that have a soy intolerance and can’t have soy sauce (otherwise we have some serious tummy issues). Any ideas on what I could sub out for the soy sauce? I would love to try this, but don’t really want to deal with 4 days of tummy trouble. Thanks!

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Amy February 21, 2013 at 7:56 pm

Oh gosh, I wouldn’t want to endure that either :( Unfortunately, I really don’t know what you would substitute for soy sauce. Maybe Google it? Although, keep in mind whatever you find, I can’t vouch for what the end result will taste like. Good luck!

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Julie January 29, 2013 at 7:57 pm

It’s too cold to grill, so I made this in the oven instead. Still came out delish!! David loved it, Belle not so much. (So hard to get those two on the same page!!!)
And I did make it with the rice as well… yum!

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Amy January 29, 2013 at 8:41 pm

Well, considering I used to grill in -10 below weather, 45 degrees isn’t going to keep me inside! I love that you tried it in the oven! Always good to have alternatives.

I have a hard time getting both kids to fall in love with the same dish, too. Grrr. This one, both of them like, but Trevor could eat it every single day, I swear.

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Stephanie July 6, 2012 at 7:52 am

It’s times like these that I REALLY wished Billy at pineapple. This would probably never fly in our house because he can’t stand the stuff. He doesn’t know what he’s missing out on…. I mean, listen to Trevor!

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Amy July 6, 2012 at 8:13 am

Well, it’s just pineapple juice…that doesn’t count! And the pineapple rice is only a suggestion. I say you make it and tell him to deal. Blame me!

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love cooking July 2, 2012 at 5:48 am

This is absolutely delicious. I am thinking to do this with pork chop. It must be very juicy and yummy. :)

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the wicked noodle June 30, 2012 at 10:53 am

I’ve never been to Hawaii and, until recently, never had much interest in going. Crazy, right?! One of these days I’ll get there! In the meantime I can make your yummy chicken thighs!

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Mom June 28, 2012 at 6:14 pm

I’ll be trying this soon but won’t be making 3 lbs!

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Amy June 28, 2012 at 6:25 pm

HA! And see, I thought the butter would turn you off! I didn’t think 3 lbs. sounded excessive at all. But then again, I have 4 mouths AND always have to account for next day left-overs.

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Joanne June 28, 2012 at 5:09 pm

I want to hug your son big time after reading this!

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May I Have That Recipe June 28, 2012 at 9:23 am

I’ve never been to Hawaii but after reading this recipe I think I might have to take a trip there!

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Jude June 28, 2012 at 9:16 am

Ahh, Hawaii! That was an incredible trip, wasn’t it? ;)
And yes, I do know of a woman who recently sold her place, packed her cat and her bags, and lives happy as a clam in Hawaii. From her FB posts, she appears to have found the Fountain of Youth.

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Amy June 28, 2012 at 10:53 am

I believe it! I soooo want to go back *whimper*

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Rachel @ Baked by Rachel June 28, 2012 at 7:21 am

Best endorsement of this recipe for sure!

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Jenna June 28, 2012 at 7:10 am

I love Trevor’s reaction to this chicken! It is quite an endorsement (your fabulous picture being another huge endorsement).

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Bev @ Bev Cooks June 28, 2012 at 6:53 am

OH EM GEE I want 14 plates.

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