Hawaiian Chicken

Dinner

 

Hawaiian Chicken
This simple chicken, with a sweet and zippy marinade, is great on the grill, and the stovetop too!
5 from 1 vote
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Course: Dinner
Keyword: BBQ, Chicken, Easy, Gluten-Free
Servings: 6
Calories: 337kcal
Author: Chef Bill Collins

Ingredients

  • ½ cup ketchup
  • ¼ cup soy sauce
  • ¼ cup water
  • ½ cup brown sugar (light or dark brown sugar is fine)
  • â…“ cup cider vinegar (or rice vinegar)
  • 1 tablespoon fresh ginger (peeled and grated)
  • 3 garlic cloves (peeled and minced)
  • 4 pounds chicken thighs (bone-in. Skin on or off is your choice )
  • 1 tablespoon grapeseed oil (or any high heat oil, such as avocado or canola. For the pan or grill)

Instructions

  • This recipe can be prepared on an outdoor charcoal or gas grill, or indoors, in a grill pan or a heavy-duty skillet, such as a cast iron pan
  • In a large bowl, whisk the ketchup, soy sauce, water, brown sugar, vinegar, ginger and garlic until combined. Reserve ¾ cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and coat evenly. Cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once. See Note Below
  • If you’re grilling outdoors
  • When you’re ready to cook, heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Carefully oil the grill
  • Shake off as much marinade as you can from the chicken, and add the chicken to the grill. Cook 15-25 minutes, turning every 5 minutes to keep the chicken from burning. Brush or spoon on the marinade (not the reserved marinade, but the one the chicken was in) each time after you turn it, until the marinade is all used. Use the reserved marinade until the chicken is cooked through. See Note Below
    Serve immediately
  • If you’re cooking on the stovetop
  • When you’re ready to cook, heat the grill pan or skillet over a medium-high heat. When it’s hot, spread a light covering of oil in the pan
  • Shake off as much marinade as you can from the chicken, and add the chicken to the pan. Cook 15-25 minutes, turning every 5 minutes to keep the chicken from burning. Brush or spoon on the marinade (not the reserved marinade, but the one the chicken was in) each time after you turn it, until the marinade is all used. Use the reserved marinade until the chicken is cooked through See Note Below Serve immediately

Notes

Notes:
  • If you don’t have time marinate the chicken for hours ahead of time, then marinate it for however much time you have (even if it’s just before you start to cook). This will still add flavor to the chicken
  • If you’re still basting with marinade from the chicken until the chicken is cooked through, make sure it remains over the fire until the marinade bubbles, to make sure it too is cooked
  • When cooking on an outdoor grill, if the chicken is getting too charred, just move it to cooler parts of the grill
Nutrition Facts
Hawaiian Chicken
Serving Size
 
6 g
Amount per Serving
Calories
337
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
172
mg
57
%
Sodium
 
889
mg
39
%
Potassium
 
561
mg
16
%
Carbohydrates
 
25
g
8
%
Fiber
 
0.2
g
1
%
Sugar
 
22
g
24
%
Protein
 
36
g
72
%
Vitamin A
 
146
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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