Hawaiian Grilled Chicken (Print-Friendly Version)
# What You'll Need:
01 -
½ teaspoon smoked or sweet paprika
02 -
1 tablespoon ginger paste or finely chopped ginger
03 -
3 tablespoons apple cider vinegar
04 -
½ teaspoon black pepper, coarse grind
05 -
½ teaspoon ground cumin
06 -
4-5 pounds of chicken thighs, no skin or bones
07 -
½ cup of ketchup
08 -
½ cup of juice from canned pineapple
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½ cup of brown sugar, packed tightly
10 -
1 tablespoon garlic paste or minced garlic
11 -
½ cup green onions, sliced (for topping)
12 -
Pineapple rings, fresh or canned (drained if canned)
13 -
½ cup light soy sauce
# Step-by-Step Directions:
01 -
Pat the thighs dry after rinsing them with water.
02 -
In a big mixing bowl or a large ziplock bag, stir together everything except for the chicken pieces. Combine well.
03 -
Take out about ½ cup of the mixture to set aside for later use when serving the cooked chicken.
04 -
Place the chicken into the remaining marinade. Stir it around so the thighs are fully coated. Cover and let it sit in the fridge for at least 4 hours, or even overnight if you can.
05 -
Fire up your grill to medium-high (about 400°F). Swipe some oil on the grates to stop food from sticking.
06 -
Put the chicken on the grill and cook for around 10 minutes without flipping it. Turn the pieces over and continue cooking until their middle gets to 165°F. Toss out the marinade they were sitting in.
07 -
As the chicken cooks, place pineapple slices on the grill when you're halfway through. Cook until both sides turn golden. Take them off when they're done.
08 -
Spread the reserved sauce over the hot chicken. If you prefer thicker sauce, heat it up in a small pan first, then brush it on.
# Helpful Notes:
01 -
Taste the sauce before serving, and tweak any seasonings you feel like adjusting.
02 -
Scrub under the grill grates beforehand so old marinades don't burn the chicken.
03 -
This works with any cut of chicken—just cook longer if the pieces are bigger or have bones in them.