This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!
I’m a girl who grills all. year. long. However, things really get into full swing for me in my part of Pennsylvania starting in April and going through October. I am SO excited!
Today I wanted to share a crazy-delicious Spring, Summer or Fall entrée idea with you. This Hawaiian BBQ Chicken Recipe is lick-your-fingers deeelicious!
Grill up a big batch of this Hawaiian BBQ Chicken for outdoor parties and your guests will be asking (or maybe begging) you for the recipe. This chicken, plus quality ice cold beer and/or killer cocktails = a really good time! Line up a couple of cornhole boards and you have yourself a memorable party!
You know what they say…the food makes the party!
Start this Hawaiian BBQ Chicken a day ahead by marinating it. Thighs are delicious and stay nice and moist. Legs work well, too. You can even make this as kebabs. Throw it all in!
Here are the keys to making fantastic Hawaiian BBQ Chicken:
- Allow the meat to marinate overnight.
- Don’t forget the pineapples. Seriously – have you tasted grilled pineapple?? They are bites of sweet, smokey bliss!
- Speaking of pineapples, grill them on separate skewers or if cutting up a fresh pineapple, grill whole slices.
- Don’t overcook the chicken. Thank goodness it always comes out juicy on a SABER.
- If making kebabs, they’ll take less time to cook than bone-in chicken will, so time your grilling accordingly.
If you want to brush the chicken with a glaze after they come off the grill, simply mix 1/2 cup soy sauce, 1/2 cup pineapple juice, and 2 Tablespoons honey together. Bring it to a boil and reduce by half. It’s simple and tasty. Throw the marinade from the chicken away, it’s not one you would cook and use, trust me.
This Hawaiian BBQ Chicken is nice and moist thanks to the coconut milk. No, you won’t taste the coconut, it’s just a great helper in the marinade.
You can serve this with white or coconut rice if you’d like – speckled with scallions and maybe chopped bits of pineapple.
So what are you waiting for?? Fire up your grill and get cooking!
- 8 chicken thighs
- 14 oz. can pineapple chunks in syrup*
- 1 cup soy sauce
- 1 cup brown sugar
- 4 large cloves of garlic
- 1 cup sweet Vidalia onion, chopped
- 2 Tablespoons fresh ginger, minced
- 14 oz. can coconut milk
- Drain your pineapple chunks into your work bowl. Reserve chunks in a sealed plastic baggie until ready to cook.
- Add to the juice the soy sauce, brown sugar, garlic, onion, ginger and coconut milk. Whisk to combine.
- Pour marinade into a large baggie and add chicken pieces.
- Seal and store in the refrigerator for 24 hours. When ready to cook, remove from marinade, discard marinade and preheat grill to high heat.
- Skewer pineapples on their own skewers. Cook time on pineapples is just until charred a bit (about 5 minutes).
- Cook time on thighs will vary by weight. Boneless thighs will cook faster than bone-in. Approximate 20 minutes for boneless and 30 for bone-in.
- Once chicken is charred on both sides to your liking, continue cooking on indirect heat or move them to the upper rack to allow chicken to cook through but not burn on the outside (the brown sugar will cause the skin to char faster).
- Serve on a platter alone or over rice.
- *If you are using fresh pineapple, you need about a cup of pineapple juice for the marinade.
- **If you would like to make kebabs, use boneless breast. Cook time is about 15-20 minutes. Don't pack skewers too tightly or cook time will be longer.
- The coconut milk really lends something great to this dish, don't skip it. If the milk is solidified at the top of the can, scrape that part into a small bowl and microwave just until melted. Allow it to cool to room temperature before you add it to the marinade.