Hawaiian Grilled Chicken
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We’ve made it to the final day of Grill Week, and we’re wrapping things up with one more delicious recipe—this time featuring juicy, flavorful chicken thighs. If you’re more of a chicken breast fan, feel free to swap them in, but I have to say: the tenderness and richness of thighs in this Hawaiian Grilled Chicken really shine. The marinade caramelizes beautifully on the grill, giving each bite that irresistible sweet-and-savory island flavor.
To round out the meal, I paired the chicken with a tropical-inspired rice side dish that complements the flavors perfectly. I’ll be sharing that recipe with you on Monday, so stay tuned! In the meantime, you can catch a sneak peek in the photo below—and trust me, it’s worth the wait.
Ingredients for Hawaiian Grilled Chicken Recipe
- LOW-SODIUM SOY SAUCE
- WATER
- BROWN SUGAR
- GREEN ONION
- ONION
- GARLIC
- SESAME OIL (IF YOU DON’T HAVE THIS, YOU CAN USE VEG. OR CANOLA, BUT SESAME ADDS NICE FLAVOR)
- COCONUT MILK
- BONELESS SKINLESS CHICKEN THIGHS
Instructions for Grilled Hawaiian Chicken
Make the Marinade – In a gallon-sized resealable freezer bag, combine all the marinade ingredients—everything except the chicken. Seal the bag and gently shake or massage to mix well.
Marinate the Chicken – Add the chicken to the bag, reseal, and place in the refrigerator to marinate for at least 4 hours, though overnight is even better for a deeper flavor. Tip: Rotate the bag halfway through to ensure both sides of the chicken soak evenly.
Grill the Chicken – Preheat your grill to medium to low heat. Remove the chicken from the marinade, letting any excess drip off. Grill for 5–7 minutes per side, depending on thickness. Note: If using boneless skinless chicken breasts, they may take a bit longer to cook through. Because the marinade contains sugar, keep an eye on the grill to prevent burning—lower heat helps caramelize without charring.
Serve & Enjoy – Let the chicken rest for a few minutes before serving. Pair with grilled pineapple, coconut rice, or a fresh green salad for a complete tropical meal.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, though they may take a bit longer to cook. Thighs tend to stay juicier and absorb the marinade beautifully.
How long should I marinate the chicken?
At least 4 hours, but overnight is ideal for maximum flavor. Be sure to rotate the bag halfway through to ensure even soaking.
Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken the night before and grill it the next day. Leftovers also reheat well and make great additions to salads or rice bowls.
How do I prevent the chicken from burning on the grill?
Grill over medium to low heat to avoid scorching the sugar in the marinade. Keep an eye on it and flip as needed to get a nice char without burning.
Can I bake this instead of grilling?
Yes! Bake at 375°F for 25–30 minutes, or until the internal temperature reaches 165°F. Broil for the last few minutes to get a caramelized finish.
Can I freeze the marinated chicken?
Definitely, freeze the chicken in the marinade for up to 2 months. Thaw overnight in the fridge and grill as directed.
How should I store leftovers?
Store grilled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
FOR MORE RECIPES LIKE THIS, TRY:
- Grilled Hawaiian BBQ Chicken
- Tropical Chicken Pasta Salad
- Grilled Hawaiian Hot Dogs
- Hawaiian Grilled Cheese
Hawaiian Grilled Chicken
Real Mom Kitchen
Equipment
Ingredients
- 1 cup soy sauce
- 1 cup water
- ¾ cup brown sugar
- 5 green onion diced (reserve some for garnish)
- ¼ cup onion chopped
- ¼ tsp garlic minced
- ½ tsp sesame oil If you don’t have this you can use veg. or canola, but sesame adds nice flavor
- 1 cup coconut milk
- 5-8 boneless skinless chicken thighs
Instructions
- Combine every thing except the chicken into a gallon sized resealable freezer bag. Mix well.
- Add the chicken to the bag and seal. Place in the fridge to marinate for at least 4 hours but overnight is even better. Rotate the bag half way through the process to get both sides of the meat soaking good.
- Remove chicken from marinade and grill over medium to low heat. There is a lot of sugar in this marinade so you don’t want it to burn. Grill for around 5-7 minutes per side. (if you use breasts it will take longer)
Nutrition
Adapted from The Girl Who Ate Everything.
