Grilled Hawaiian Chicken Thighs are the ultimate summer dish, bursting with tropical flavor and perfect for backyard barbecues or casual dinners. This recipe starts with a savory-sweet marinade, rich with coconut milk, soy sauce, and brown sugar, and finishes with a vibrant pineapple barbecue glaze that makes every bite irresistible. Whether you’re hosting a luau or just craving something deliciously different, this dish is a surefire crowd-pleaser. Plus, it’s simple to prepare and yields tender, juicy chicken every time. Let’s dive into this flavorful, island-inspired feast!
Why You’ll Love This Grilled Hawaiian Chicken Thighs Recipe
This dish is a blend of bold, tropical flavors that transforms everyday chicken into something extraordinary. The marinade infuses the chicken with depth and tenderness, while the homemade pineapple barbecue sauce delivers a perfect balance of sweet, tangy, and spicy notes. It’s easy to make, scalable for a crowd, and ideal for grilling season. Plus, it’s budget-friendly and packed with protein. Whether for a weeknight dinner or festive gathering, this recipe delivers big taste with minimal fuss.
Ingredients
Chicken and Marinade:
- 6 pounds of bone-in, skin-on chicken thighs (approximately 12 pieces)
- 2 cups low-sodium soy sauce
- 8 cups water
- 1 can (13.5 oz) of full-fat coconut milk
- 1 cup packed dark brown sugar
- 6 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
Pineapple Barbecue Sauce:
- 2 1/4 cups pineapple juice
- 1/4 cup packed dark brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 teaspoons Sriracha or your favorite chili sauce
Garnish:
- 3 green onions, thinly sliced (green and white parts)
Step-by-Step: How to Make Grilled Hawaiian Chicken Thighs
- Marinate the Chicken: In a large bowl, whisk together soy sauce, water, coconut milk, brown sugar, garlic, ginger, and sesame oil. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, up to 8 hours.
- Make the Pineapple Barbecue Sauce: Combine pineapple juice, brown sugar, ketchup, soy sauce, rice vinegar, garlic, ginger, and Sriracha in a saucepan. Bring to a boil over high heat, then reduce to medium and simmer until thickened, about 25 minutes. Cool and set aside.
- Prepare the Grill: Preheat all burners on high for 15 minutes, then clean and oil the grates. Reduce heat to medium-low (around 325°F).
- Grill the Chicken: Place chicken on the grill, skin-side up. Cover and cook for 15-20 minutes, until internal temperature hits 120°F. Flip the chicken and grill with the skin side down for another 15-20 minutes, or until the internal temperature reaches 170-175°F.
- Glaze and Serve: Move the grilled chicken to a serving platter. Generously brush with half of the pineapple glaze, sprinkle with green onions, and present with the remaining sauce on the side.
Helpful Tips
- Use a meat thermometer for precise cooking.
- Don’t skip the marinating step—it deeply flavors and tenderizes the meat.
- Keep some sauce aside before brushing the grilled chicken to avoid contamination.
- Coconut milk adds richness; use full-fat for best results.
- Grill with the lid closed to maintain steady heat and prevent flare-ups.
Substitutions And Variations
- Protein Swap: Use boneless thighs or chicken breasts (adjust grill time accordingly).
- Spice Level: Adjust Sriracha to taste, or swap with another hot sauce.
- Sweetener: Substitute honey or maple syrup for brown sugar.
- Grill Alternative: Use a grill pan or broil in the oven if outdoor grilling isn’t an option.
- Extra Flavor: Add a splash of lime juice to the sauce for added zing.
Storage Instructions
- Refrigerate: Store any leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze: Tightly wrap the chicken in foil or a freezer-safe bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm gently in the oven at 300°F until heated through, or microwave in short bursts.
Nutritional Information
- Calories: 480 kcal per serving
- Protein: 32g
- Fat: 32g
- Carbohydrates: 16g
- Sugar: 13g
- Cholesterol: 185mg
- Sodium: 510mg
- Potassium: 520mg
- Vitamin A: 1450IU
- Vitamin C: 7.4mg
- Calcium: 30mg
- Iron: 1.6mg
Serving Suggestions
Pair this tropical chicken with coconut rice, grilled pineapple, or a crisp cabbage slaw. A chilled mai tai or sparkling water with lime makes the perfect beverage pairing. For a full Hawaiian-themed meal, serve with macaroni salad and steamed jasmine rice.
Frequently Asked Questions About Grilled Hawaiian Chicken Thighs
Can I make this ahead of time? Yes, marinate the chicken up to 8 hours in advance and prepare the sauce a day before grilling.
Can I bake instead of grill? Absolutely. Bake at 400°F for 35-40 minutes, then broil for a few minutes to crisp the skin.
Is it spicy? The dish has a mild kick from Sriracha. Adjust the amount based on your spice preference.
Can I use canned pineapple juice? Yes, canned works well. Use 100% juice without added sugar for best results.
What other cuts of chicken can I use? Drumsticks or boneless thighs are great alternatives; just adjust the cooking time.
Conclusion
Thank you for exploring this Grilled Hawaiian Chicken Thighs recipe! It’s a joyful, flavor-packed dish that brings a taste of the islands to your kitchen. Whether you’re entertaining friends or treating your family, this easy recipe is sure to impress with its bold marinade and sweet-spicy glaze. I love how the flavors come together so beautifully on the grill, and I hope it becomes a staple in your recipe rotation. Happy grilling, and thank you for being part of this delicious journey!
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Grilled Hawaiian Chicken Thighs
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Grilled Hawaiian Chicken Thighs are juicy, tropical, and simple to make. Try this bold-flavored favorite for your next BBQ!
Ingredients
Chicken and Marinade:
6 pounds of bone-in, skin-on chicken thighs (approximately 12 pieces)
2 cups low-sodium soy sauce
8 cups water
1 can (13.5 oz) of full-fat coconut milk
1 cup packed dark brown sugar
6 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
1 teaspoon toasted sesame oil
Pineapple Barbecue Sauce:
2 1/4 cups pineapple juice
1/4 cup packed dark brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup rice vinegar
3 cloves garlic, minced
2 tablespoons grated fresh ginger
2 teaspoons Sriracha or your favorite chili sauce
Garnish:
3 green onions, thinly sliced (green and white parts)
Instructions
- Marinate the Chicken: In a large bowl, whisk together soy sauce, water, coconut milk, brown sugar, garlic, ginger, and sesame oil. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, up to 8 hours.
- Make the Pineapple Barbecue Sauce: Combine pineapple juice, brown sugar, ketchup, soy sauce, rice vinegar, garlic, ginger, and Sriracha in a saucepan. Bring to a boil over high heat, then reduce to medium and simmer until thickened, about 25 minutes. Cool and set aside.
- Prepare the Grill: Preheat all burners on high for 15 minutes, then clean and oil the grates. Reduce heat to medium-low (around 325°F).
- Grill the Chicken: Place chicken on the grill, skin-side up. Cover and cook for 15-20 minutes, until internal temperature hits 120°F. Flip the chicken and grill with the skin side down for another 15-20 minutes, or until the internal temperature reaches 170-175°F.
- Glaze and Serve: Move the grilled chicken to a serving platter. Generously brush with half of the pineapple glaze, sprinkle with green onions, and present with the remaining sauce on the side.
Notes
Marinate for at least 1 hour for best flavor.
Use a meat thermometer for accurate results.
Sauce thickens as it cools — prepare it ahead if needed
- Prep Time: 20 minutes + Time: 1 hour marinating
- Cook Time: 1 hour
- Category: Main Dish
- Method: Grilling
- Cuisine: American, Hawaiian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 480
- Sugar: 13g
- Carbohydrates: 16g
- Protein: 32g