Sticky, ginger-kissed chicken thighs charred over an open flame — that’s what this Hawaiian BBQ chicken delivers. It’s a fast, flavorful meal that tastes like summer any time of year: soy and fresh grated ginger make a simple marinade that soaks into thigh meat, while grilled pineapple and a crisp salad turn the plate tropical. This recipe is perfect for weeknight grilling, backyard parties, or any time you want a no-fuss, crowd-pleasing main.
Why you’ll love this dish
This recipe hits the sweet spot between hands-off simplicity and bright, island-inspired flavor. Using boneless or bone-in chicken thighs keeps the meat juicy under high heat. The soy-and-ginger marinade is straightforward but packs savory depth, and the quick 30-minute minimum marinate time means dinner comes together fast.
“I made this for a last-minute barbecue and everyone went back for seconds — juicy, slightly sweet chicken with the perfect char.” — a home cook’s quick review
Make this for casual weeknights, potlucks, or when you want something kid-approved but grown-up enough for guests. If you enjoy experimenting with rubs or sides, this chicken also pairs nicely with charcuterie or grilled vegetables.
Preparing Best Hawaiian BBQ Chicken
Here’s what to expect: whisk a simple marinade of soy sauce and grated ginger, soak the thighs, then grill over medium-high heat until done. Total active time is short: about 10–15 minutes on the grill plus a minimum 30 minutes to marinate (longer if you have time). The technique focuses on quick searing to build a caramelized exterior while keeping the center juicy.
What you’ll need
- 6-8 chicken thighs (boneless skin-on or skinless; about 2–2.5 pounds)
- 1/2 cup soy sauce (use low-sodium if preferred)
- 1–2 tablespoons fresh grated ginger (adjust to taste)
- 1 tablespoon oil for the grill or brushing the chicken (neutral oil)
- Cooked rice, simple green salad, and pineapple slices for serving
Notes and substitutions:
- Chicken breasts work, but grill times will be shorter and breasts can dry out if overcooked.
- Add 1–2 cloves minced garlic or 1 tablespoon brown sugar to the marinade for extra depth.
- For a quick party board, serve with an uncured salami platter and fresh fruit as a salty-sweet starter.
Step-by-step instructions
- Make the marinade: In a bowl, combine 1/2 cup soy sauce with 1–2 tablespoons freshly grated ginger. Whisk briefly.
- Marinate the chicken: Place thighs in a shallow dish or zip-top bag. Pour the marinade over the chicken so pieces are well coated. Refrigerate for at least 30 minutes; up to 8–12 hours for deeper flavor.
- Preheat the grill: Heat to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.
- Grill the thighs: Remove excess marinade (shake off, but don’t wipe dry). Place thighs on the grill. Cook about 6–7 minutes per side, flipping once, until the exterior is nicely charred. Use an instant-read thermometer to confirm doneness — chicken thighs should reach an internal temperature of 165°F (74°C).
- Rest and serve: Let the chicken rest 5 minutes before slicing. Serve with steamed rice, a crisp salad, and grilled pineapple rings or wedges.
Best ways to enjoy it
- Plate the sliced thighs over a bowl of steamed jasmine rice and spoon any reserved pan juices or a light teriyaki glaze on top.
- Serve alongside a crunchy slaw with lime and cilantro for brightness.
- Grill pineapple rings until caramelized and place them over the chicken for a classic Hawaiian contrast.
- For casual entertaining, present the chicken with grilled corn, potato salad, and small bowls of pickled vegetables.
Storage and reheating tips
Refrigeration: Store leftover cooked chicken in an airtight container in the fridge for 3–4 days. Keep rice and salads separately.
Freezing: Wrap cooled chicken tightly or place in a freezer-safe bag/container. Freeze up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or oil, or bake at 350°F (175°C) until warmed through. For crisp skin, finish briefly under a broiler. Always reheat until the internal temperature reaches 165°F (74°C).
Pro chef tips
- Pat the thighs dry before grilling. A dry surface browns faster and gets better char.
- Oil the grates or brush the thighs with a little oil to minimize sticking.
- Use an instant-read thermometer to avoid overcooking; thighs are forgiving but still need that 165°F safe temp.
- If you like a glaze, reserve a small portion of marinade before adding raw chicken, simmer it to make it safe, then brush on during the last 1–2 minutes of grilling.
- Want a bigger flavor lift? Sprinkle a touch of your favorite rub or grill seasoning right before cooking. For ideas on seasoning blends, check this helpful BBQ seasoning guide to match your taste.
Creative twists
- Pineapple-teriyaki glaze: Reduce pineapple juice with a splash of soy and honey to brush on while grilling.
- Spicy kick: Add sriracha or gochujang to the marinade for heat and umami.
- Hawaiian-style sheet pan: Roast marinated thighs with pineapple chunks and bell peppers in a hot oven for an indoor alternative.
- Low-sodium/low-sugar: Use low-sodium soy, skip added sugar, and rely on fresh ginger and grilled pineapple for sweetness.
Common questions
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts cook faster and can dry out. Grill breasts 4–5 minutes per side depending on thickness and check for 165°F internal temp.
Q: How long should I marinate the chicken?
A: At least 30 minutes for flavor. For deeper penetration, marinate up to 8–12 hours. Avoid extremely long marinating times with a very salty soy mix, as meat texture can change.
Q: Is it safe to reuse the marinade?
A: No — the marinade that contacted raw chicken must be boiled for several minutes if you plan to use it as a sauce. Better: reserve a portion of marinade before adding raw chicken to use as a sauce.
Q: What internal temperature should I aim for?
A: Cook chicken thighs to 165°F (74°C). Because thighs contain dark meat, many cooks find them juicier when removed at this temp and allowed to rest.
Q: Can I make this in an oven or on a stovetop grill pan?
A: Absolutely. Oven: broil or roast at high heat (425°F / 220°C) until caramelized and cooked through. Grill pan: preheat until hot, oil well, and sear 5–8 minutes per side.
Q: How long will leftovers keep?
A: Cooked chicken will keep 3–4 days in the refrigerator and 2–3 months in the freezer if stored properly.
Enjoy the bright, grilled flavors — and tweak the sides and glazes until you’ve made this Hawaiian BBQ chicken your go-to summer meal.
Hawaiian BBQ Chicken
Ingredients
For the Marinade
- 1/2 cup soy sauce Use low-sodium if preferred.
- 1–2 tablespoons fresh grated ginger Adjust to taste.
For the Chicken
- 6-8 pieces chicken thighs (boneless skin-on or skinless) About 2–2.5 pounds.
- 1 tablespoon oil for the grill Use a neutral oil.
For Serving
- Cooked rice For serving.
- Simple green salad For serving.
- Pineapple slices For serving.
Instructions
Marinating the Chicken
- In a bowl, combine 1/2 cup soy sauce with 1–2 tablespoons freshly grated ginger. Whisk briefly.
- Place thighs in a shallow dish or zip-top bag. Pour the marinade over the chicken so pieces are well coated. Refrigerate for at least 30 minutes; up to 8–12 hours for deeper flavor.
Grilling the Chicken
- Preheat the grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.
- Remove excess marinade (shake off, but don’t wipe dry). Place thighs on the grill. Cook about 6–7 minutes per side, flipping once, until the exterior is nicely charred. Use an instant-read thermometer to confirm doneness — chicken thighs should reach an internal temperature of 165°F (74°C).
- Let the chicken rest 5 minutes before slicing.
Serving Suggestions
- Serve with steamed rice, a crisp salad, and grilled pineapple rings or wedges.