Easy Fire-Grilled Hawaiian Chicken
If you’re craving bold tropical flavors with minimal effort, Easy Fire-Grilled Hawaiian Chicken is the perfect recipe to try! Juicy chicken thighs soak up a sweet and savory marinade bursting with ginger, soy sauce, and a touch of garlic, then hit the grill for that irresistible smoky char. Each bite is packed with island-inspired goodness, making it a guaranteed crowd-pleaser. Fire up the grill and get ready to enjoy a taste of Hawaii right at home!
INGREDIENTS YOU’LL NEED:
- 3 lbs Chicken Thighs (boneless, skinless) – Tender, juicy chicken thighs that soak up the flavorful marinade. Trim any excess fat for the best texture.
- ¾ cup Soy Sauce – Adds a deep, savory umami flavor and serves as the base of the marinade. Use low-sodium soy sauce if preferred.
- ¾ cup Ketchup – Brings a tangy sweetness with a hint of tomato richness, balancing the salty soy sauce.
- ½ cup Brown Sugar (packed) – Enhances the caramelization and creates a perfect balance of sweetness and depth. Light or dark brown sugar works well.
- 1 tablespoon Ginger (minced) – Fresh ginger adds a subtle warmth and slight spice that complements the tropical flavors.
- 8 cloves Garlic (minced) – Intensifies the savory depth with a rich, aromatic kick—because you can never have too much garlic!
- ⅓ cup Avocado Oil (or Olive Oil) – Helps keep the chicken moist and enhances the marinade’s ability to penetrate the meat. Avocado oil has a high smoke point, making it great for grilling.
FLAVOR EXPLOSION HAWAIIAN CHICKEN WILL BE A FAMILY FAVORITE:
- Packed with Flavor – The sweet and savory Hawaiian marinade soaks deep into the chicken, making every bite juicy and delicious. My family always asks for seconds!
- Easy to Make – Whether I grill it, bake it, or air fry it, this recipe comes together with minimal effort and delivers restaurant-quality results.
- Perfect for Any Occasion – It’s a hit for weeknight dinners, summer BBQs, and even meal prep. Plus, the leftovers taste just as amazing the next day!
HOW TO PREPARE MARINATED FIRE-GRILLED HAWAIIAN CHICKEN?
Time needed: 1 day and 30 minutes
- Marinate the Chicken:
In a large mixing bowl, whisk together the soy sauce (¾ cup), ketchup (¾ cup), brown sugar (½ cup), minced ginger (1 tablespoon), minced garlic (8 cloves), and avocado oil (⅓ cup) until fully combined.
- Marinate the Chicken:
Place the chicken thighs (3 lbs) in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours or up to overnight for the best flavor.
- Prepare the Sauce:
Once the chicken has marinated, remove it from the marinade and set it aside. Pour the leftover marinade into a small saucepan and bring it to a gentle simmer over medium heat. Let it cook for 5-7 minutes, stirring occasionally, until slightly thickened. This will be used for basting the chicken and as a serving sauce. - Grill Method:
Preheat the grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking. Place the chicken thighs on the grill and cook for 5-7 minutes per side, flipping once, until the internal temperature reaches 165°F. During the last few minutes of grilling, baste the chicken with the simmered marinade for extra flavor. Remove from the grill and let rest for 5 minutes before serving.
** If you don’t have a grill see the recipe card below for alternate cooking methods.** - Serving Suggestions:
Serve this Hawaiian-style grilled chicken with steamed rice, grilled pineapple, or a fresh tropical salad. Drizzle with extra sauce for even more flavor!
FAQ – FREQUENTLY ASKED QUESTIONS:
At least 2 hours, but overnight is best for maximum flavor.
Absolutely! I bake it in the oven or use the air fryer when I don’t feel like grilling. It still comes out delicious.
I use a meat thermometer and make sure it reaches 165°F. If I don’t have one, I cut into a piece to check for no pink inside.
Not if I don’t overcook it! I bake it at 400°F for about 25 minutes and it stays nice and juicy.
STICKY HAWAIIAN BBQ CHICKEN RECIPE ADD-INS AND VARIATIONS:
- Swap the Chicken – I love using chicken thighs for their juiciness, but I’ve also made this with chicken breasts or drumsticks. Just adjust the cooking time so they don’t dry out.
- Use a Different Sweetener – If I’m out of brown sugar, I swap in honey or maple syrup. It still gives that perfect sweet balance with the soy sauce.
- Make It Spicy – I like to add a kick by stirring in some Sriracha or crushed red pepper flakes to the marinade. It brings a little heat that pairs so well with the sweetness.
- Try a Different Oil – If I don’t have avocado oil, I use olive oil or even melted coconut oil. Each one adds a slightly different flavor but still works great.
- Oven-Baked Instead of Grilled – When I can’t fire up the grill, I bake the chicken at 400°F for about 25-30 minutes, flipping halfway. It still turns out deliciously tender!
- Add Some Pineapple – Sometimes, I throw pineapple rings on the grill and serve them on top of the chicken. The caramelized sweetness makes this dish even better!
WHAT IS COMMONLY SERVED WITH TROPICAL GLAZED GRILLED CHICKEN?
This Hawaiian chicken recipe is perfect for summer cookouts, weeknight dinners, or a casual family gathering. It pairs wonderfully with tropical sides like coconut rice, grilled vegetables, or a fresh mango salsa. For drinks, I enjoy serving it with a cold iced tea, a refreshing lemonade, or a light beer for a fun, laid-back vibe.
HOW DO YOU STORE AND REHEAT LEFTOVER HAWAIIAN GRILLED CHICKEN?
To store leftovers, I place the chicken in an airtight container and refrigerate it for up to 3-4 days. When reheating, I use the microwave for a quick option or heat it in a skillet over medium heat to keep the chicken juicy. If the chicken seems dry, I add a little extra marinade or sauce while reheating for extra flavor.
CAN LEFTOVER GRILLED CHICKEN BE FROZEN FOR ANOTHER DAY?
To freeze leftovers, I first let the chicken cool completely before placing it in an airtight freezer-safe container or a resealable plastic bag. I make sure to remove any excess air to prevent freezer burn. When ready to enjoy, I thaw the chicken overnight in the fridge and reheat it as usual.
LOOKING FOR MORE DELICIOUS CHICKEN RECIPES? TRY THESE!
Juicy Garlic Parmesan Chicken: This recipe combines tender, golden chicken with a rich, garlicky Parmesan sauce that’s perfect for spooning over pasta, rice, or veggies.
Quick and Crispy Air Fryer Chicken Drumsticks: With their perfectly seasoned, golden-brown crust and juicy, tender meat, these drumsticks are a flavor-packed delight.
Simple Sweet Soy Garlic Chicken Thighs: This recipe combines juicy chicken thighs with a savory-sweet glaze made from soy sauce, honey, and garlic, baked to golden perfection.
Easy Fire-Grilled Hawaiian Chicken
Equipment
- Gas or Charcoal Grill
- Oven (alternative cooking method)
- Air Fryer (alternative cooking method)
Ingredients
- 3 lbs Chicken Thighs (boneless, skinless)(trim any fat)
Hawaiian Marinate Ingredients:
- ¾ cup Soy Sauce
- ¾ cup Ketchup
- ½ cup Brown Sugar (packed)
- 1 tablespoon Ginger (minced)
- 8 cloves Garlic (minced)
- ⅓ cup Avocado Oil (or Olive Oil)
Instructions
- Marinate the Chicken: In a large mixing bowl, whisk together the soy sauce (¾ cup), ketchup (¾ cup), brown sugar (½ cup), minced ginger (1 tablespoon), minced garlic (8 cloves), and avocado oil (⅓ cup) until fully combined. Place the chicken thighs (3 lbs) in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours or up to overnight for the best flavor.
- Prepare the Sauce: Once the chicken has marinated, remove it from the marinade and set it aside. Pour the leftover marinade into a small saucepan and bring it to a gentle simmer over medium heat. Let it cook for 5-7 minutes, stirring occasionally, until slightly thickened. This will be used for basting the chicken and as a serving sauce.
- Grill Method: Preheat the grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking. Place the chicken thighs on the grill and cook for 5-7 minutes per side, flipping once, until the internal temperature reaches 165°F. During the last few minutes of grilling, baste the chicken with the simmered marinade for extra flavor. Remove from the grill and let rest for 5 minutes before serving.
- Air Fryer Method: Preheat the air fryer to 375°F. Lightly grease the air fryer basket and place the marinated chicken in a single layer (cook in batches if needed). Air fry for 14-16 minutes, flipping halfway through, until the chicken reaches 165°F. In the last few minutes, brush the chicken with the simmered marinade for added flavor.
- Oven Method: Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil and lightly grease it. Arrange the chicken thighs in a single layer and bake for 20-25 minutes, flipping once, until the internal temperature reaches 165°F. In the last 5 minutes of baking, baste the chicken with the simmered marinade for extra moisture and flavor. Broil for 1-2 minutes at the end for a caramelized finish.
- Serving Suggestions: Serve this Hawaiian-style grilled chicken with steamed rice, grilled pineapple, or a fresh tropical salad. Drizzle with extra sauce for even more flavor!