Print

Hawaiian BBQ Chicken

Print Recipe

Ingredients

Scale
  • 2 lb chicken thighs, boneless, skinless (breasts work as well! or mix the two like I did)
  • 3 Tbsp fresh cilantro, chopped (for garnish )
  • 3 green onions, chopped (for garish)
  • 20 oz can pineapple rings + ¾ cup juice
  • ⅓ cup soy sauce (low sodium is preferred )
  • 1 Tbsp sesame oil
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 Tbsp fresh ginger, minced
  • 3 Tbsp brown sugar
  • ⅓ cup ketchup
  • 2 tsp tomato paste
  • ½ tsp red pepper flakes
  • ½ tsp nutmeg
  • ¼ tsp chili powder
  • long grain white rice
  • avocado slices

Instructions

  1. Prepare the Hawaiian bbq marinade. Add all the ingredients and whisk well. Set aside.
  2. Prepare the chicken, pat it dry, add it to a large ziplock bag or deep bowl. Pour 1/2 of the marinade over the chicken. Mix it well to ensure all the chicken is nice and coated. Cover it and set in the fridge for 20 minutes or up to 24 hours to marinate. Refrigerate the remaining marinade until the chicken is ready to be grilled.
  3. Once the chicken has marinated for at least 20 minutes (and when you are ready to cook and serve) Heat the grill up to medium. Be sure to brush grill and clean it before adding the chicken thighs or breasts.
  4. Bring the refrigerated leftover marinade to a simmer in a small saucepan on the stove. Simmer for 5-10 minutes (the longer it simmers the more reduced and slightly thickened it will be).
  5. Grilling The Chicken

Find it online: https://thecookingjournal.com/hawaiian-bbq-chicken/

Exit mobile version