Hawaiian BBQ Chicken
Sticky, ginger-kissed chicken thighs charred over an open flame, marinated in soy sauce and fresh ginger, served with grilled pineapple and salad for a tropical flavor.
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.
Notes
Store leftover cooked chicken in an airtight container in the fridge for 3–4 days. Freeze for 2–3 months. Reheat gently in a skillet or oven and ensure the internal temperature reaches 165°F.