Pin
Grilled chicken thighs in a Hawaiian-inspired marinade bring out the juiciest, most tender flavors that are perfect for easy weeknight grilling or summer parties. The sweet and savory marinade loaded with pineapple juice and fresh ginger makes these chicken thighs completely unforgettable. Whenever I serve these at a family barbecue, there is never a piece left on the platter.
Ingredients
- Chopped onion: brings natural sweetness and depth of flavor pick one that feels firm and heavy for its size
- Fresh garlic cloves: boost the overall savoriness look for cloves that feel tight with no green shoots
- Fresh ginger: delivers a hit of fragrant spice the root should feel plump and smooth
- Pineapple juice: gives signature tropical sweetness use 100 percent juice with no added sugar for best results
- Soy sauce or tamari: adds salty umami balance choose regular strength for maximum flavor if gluten-free use tamari
- Granulated sugar: helps balance acidity and enhances caramelization
- Apple cider vinegar: adds tang to brighten up the marinade use unfiltered for more depth
- Asian sesame oil: provides a nutty aromatic finish make sure to use toasted for bigger flavor
- Table salt: for seasoning the chicken
- Boneless skinless chicken thighs: for tender juicy meat look for even thickness for best grilling
- Freshly chopped green onions cilantro or parsley: for garnish optional for a fresh finish
Step-by-Step Instructions
- Make the Marinade:
- In a large bowl whisk onion garlic ginger pineapple juice soy sauce sugar vinegar and sesame oil together until the sugar has completely dissolved and the marinade looks well blended
- Prepare the Chicken:
- Use paper towels to pat chicken thighs dry completely then lay them out in a single layer on a cutting board cover with cling wrap and pound gently so every piece is even in thickness this helps them cook uniformly and stay juicy
- Pierce and Season:
- After removing cling wrap use a fork to pierce each chicken piece all over this lets the marinade soak in more deeply then sprinkle lightly with table salt on both sides
- Marinate the Chicken:
- Place all chicken pieces in the marinade turning so every part is coated cover the bowl and let it chill in the refrigerator overnight or up to two nights turn pieces halfway through if they are not fully submerged
- Get Ready to Grill:
- Preheat your grill to medium-high and grease the grates remove chicken from the marinade shake off excess and place on the grill do not overcrowd
- Grill the Chicken:
- Cook chicken thighs six to eight minutes per side depending on thickness grill until the center is no longer pink and the juices run clear avoid overcooking for best juiciness
- Finish and Serve:
- Transfer grilled chicken to a platter and garnish with green onions cilantro or parsley serve hot and enjoy
Pin
My favorite part is always the punchy ginger in the marinade it really wakes up the flavors and reminds me of a family trip to Hawaii where we first tasted grilled chicken like this we have made it a backyard tradition ever since
Storage Tips
Store leftover grilled chicken in an airtight container in the refrigerator for up to three days For longer storage you can freeze cooked chicken thighs for one or two months For best results thaw overnight in the fridge and reheat gently over low heat or in the microwave with a splash of water to prevent drying out
Ingredient Substitutions
If you do not have fresh ginger use one teaspoon ground ginger in a pinch you can swap pineapple juice with orange juice for a different fruity note Maple syrup works in place of granulated sugar for a deeper flavor Boneless skinless chicken breasts will work but they can dry out quickly so monitor cooking time closely
Pin
Serving Suggestions
Serve these juicy chicken thighs alongside fluffy rice or with Hawaiian macaroni salad for that true island feel They are also great sliced into tacos lettuce wraps or laid over a fresh green salad with a drizzle of extra marinade
Cultural and Historical Context
The marinade is inspired by Hawaiian huli huli chicken which combines Asian and Polynesian influences A mix of sweet pineapple and soy sauce is classically Hawaiian and echoes the melting pot flavors found across the islands This style of marinated chicken became popular at beach barbecues and family gatherings adding a taste of the tropics wherever it is served
Recipe FAQs
- → What makes the chicken extra juicy?
The marinade, rich in pineapple juice and soy sauce, helps tenderize and flavor the chicken, while pounding the thighs to even thickness ensures they cook evenly and retain juiciness.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted, but be careful not to overcook as they are leaner. Adjust grilling time as needed for thickness.
- → How long should I marinate the chicken?
For best results, marinate overnight or up to two nights. This allows the flavors to deeply penetrate and tenderize the meat.
- → Is the marinade safe to use for basting?
Pour reserved marinade into a saucepan and boil before using for basting, avoiding contamination from raw chicken. Never double-dip brushes.
- → Can the marinade be prepared ahead of time?
Yes, the marinade can be made ahead and even frozen. Store in a freezer-safe container with cling wrap touching the surface to prevent freezer burn.
- → What sides pair well with this dish?
This grilled chicken is delicious alongside Hawaiian mac salad, steamed rice, or grilled vegetables for a complete meal.