Grilled Chicken Thighs Hawaii Marinade (Print-Friendly Version)
Chicken thighs grilled in a tangy pineapple-soy marinade for a juicy and savory dinner bursting with tropical flavor.
# What You’ll Need to Make This:
→ Marinade
01 -
125 grams chopped onion
02 -
6 garlic cloves, finely chopped
03 -
2.5 cm piece fresh ginger, peeled and chopped
04 -
480 millilitres pineapple juice
05 -
120 millilitres regular soy sauce or tamari
06 -
100 grams granulated sugar
07 -
75 millilitres apple cider vinegar
08 -
15 millilitres Asian sesame oil
→ Protein
09 -
8 boneless, skinless chicken thighs
→ Seasoning
10 -
table salt, to taste
→ Garnish (optional)
11 -
freshly chopped green onions, coriander, or parsley
# How to Prepare:
01 -
In a large mixing bowl, whisk together chopped onion, garlic, ginger, pineapple juice, soy sauce, granulated sugar, apple cider vinegar, and sesame oil until sugar dissolves and all ingredients are well blended.
02 -
Pat chicken thighs dry with paper towels. Place in a single layer on a cutting board, cover with cling film, and pound gently to achieve even thickness throughout. Discard cling film.
03 -
Pierce each chicken thigh evenly using a fork. Sprinkle both sides lightly with table salt.
04 -
Add chicken thighs to the bowl of marinade, ensuring all pieces are coated thoroughly. Cover and refrigerate for a minimum of 12 hours and up to 48 hours, turning pieces halfway through to ensure even marination.
05 -
Grease and preheat the grill to medium-high heat.
06 -
Remove chicken from marinade and grill for approximately 6 to 8 minutes per side, or until the center is fully cooked and no longer pink. Avoid overcooking by monitoring thickness and grill temperature.
07 -
Transfer grilled chicken to a serving platter. Garnish with freshly chopped green onions, coriander, or parsley as desired, and serve immediately.
# Extra Tips:
01 -
If chicken thighs are already uniform in thickness, pounding may be skipped for convenience.
02 -
To safely baste with marinade during grilling, bring remaining marinade to a boil before using, and avoid cross-contaminating by never double-dipping the brush into both raw and cooked meat.
03 -
Grilling times may vary based on meat thickness, grill heat, and initial temperature of the chicken.
04 -
Extra marinade can be prepared, cooled, and frozen in an airtight, cling film covered container for future use.