Hawaiian BBQ chicken brings those island flavors right to your backyard grill, and I’ve been making this recipe for my family’s summer gatherings for years now. There’s something magical about that sweet and savory marinade working its way into tender chicken thighs.
I still remember the first time I tried making Hawaiian BBQ chicken. My son had just returned from a trip to Hawaii, raving about the grilled chicken he’d had at a local barbecue. He described the caramelized edges, the hint of ginger, that perfect balance of soy and sweetness. Well, I couldn’t let him down! After a few kitchen experiments (and one batch that was a bit too sweet), I landed on this version. Now it’s requested at every family cookout, and my grandchildren fight over the last piece. The secret is in the overnight marinade—it transforms ordinary chicken thighs into something that tastes like you spent all day cooking. Time to get our hands ready for some serious grilling!
What Makes This Hawaiian BBQ Chicken So Special
My Midwest roots taught me that good food doesn’t have to be complicated, and this Hawaiian BBQ chicken proves it beautifully. While I grew up on Sunday pot roasts and biscuits, I’ve learned to embrace flavors from all corners—this tropical-inspired dish has earned its spot in my regular rotation.
- Uses ingredients you already have: soy sauce, ketchup, brown sugar, and fresh ginger create restaurant-quality flavor
- Comes together quickly on busy evenings: just minutes on the grill after the marinade does its magic
- Delivers consistent, crowd-pleasing results: I’ve never had a guest turn down seconds
- Adapts easily to your preferences: swap in pineapple juice or adjust the sweetness to taste
- Creates that perfect caramelized crust: the sugar in the marinade gives you those irresistible charred edges
- Works as a make-ahead recipe: marinate overnight and dinner’s practically done before you light the grill
Through years of hosting backyard barbecues, I’ve found this recipe never fails to impress. Even folks who say they don’t love chicken thighs change their minds after one bite.
Key Players in This Recipe
Boneless skinless chicken thighs are my preferred cut here because they stay juicy on the grill and absorb marinade beautifully. I always choose thighs over breasts for grilling since they’re more forgiving.
Low-sodium soy sauce provides that essential savory foundation and saltiness without overpowering the dish. In my kitchen, I prefer low-sodium so I can control the final seasoning.
Ketchup might surprise you, but it adds body, subtle sweetness, and helps create that gorgeous caramelized exterior when grilling.
Brown sugar balances the salty soy sauce with deep, molasses-touched sweetness and promotes that beautiful char we’re after.
Chicken broth thins the marinade just enough so it coats every bit of chicken evenly and adds an extra layer of savory depth.
Fresh ginger brings a warm, slightly spicy kick that makes this taste authentically tropical. I always grate it fresh rather than using powdered.
Minced garlic rounds out the flavor profile with aromatic punch that complements the ginger perfectly.
How to Make Hawaiian BBQ Chicken Step by Step
Step 1. In a large mixing bowl, I combine the soy sauce, ketchup, brown sugar, chicken broth, grated ginger, and minced garlic, whisking everything together until the sugar dissolves. Betty’s tip: Reserve 1 cup of this marinade in an airtight container and refrigerate it—you’ll use this for basting while grilling.
Step 2. Add your chicken thighs to the bowl with the remaining marinade and toss to coat every piece thoroughly. Cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, though I’ve learned that overnight marinating gives you the most flavor.
Step 3. When you’re ready to cook, preheat your grill to medium-high heat (around 400°F). After years of grilling, I learned that a properly preheated grill prevents sticking and gives you those beautiful grill marks.
Step 4. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Place the thighs on the grill and cook for 3 to 4 minutes without moving them. This creates that perfect sear.
Step 5. Flip the chicken and brush generously with your reserved marinade using a food-safe brush. I’ve found that brushing while grilling adds an extra layer of flavor and helps build that caramelized crust.
Step 6. Continue cooking for another 3 to 4 minutes, brushing with marinade occasionally, until the chicken reaches an internal temperature of 165°F. My family prefers when I let the thighs get a little charred on the edges—that’s where the magic happens.
Step 7. Remove the Hawaiian BBQ chicken from the grill and let it rest for 3 to 5 minutes before serving. The key I discovered is that resting allows the juices to redistribute throughout the meat.
Keeping This Hawaiian BBQ Chicken Fresh
I typically store leftover Hawaiian BBQ chicken in an airtight container in the refrigerator, where it stays fresh for up to 4 days. The chicken actually tastes even better the next day once those flavors have had more time to meld together. Betty’s storage method works well because she portions the chicken into single-serving containers, perfect for quick weekday lunches.
This recipe freezes beautifully if you want to prep ahead for busy weeks. Wrap each piece individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep in the freezer for up to 4 months without losing quality. Through trial and error, I learned that freezing the chicken without sauce prevents it from getting soggy when reheated.
For the best texture, I reheat by placing the chicken in a skillet over medium heat with a splash of water or a tablespoon of reserved marinade. This takes just 4 to 5 minutes and keeps the meat tender. If you’re short on time, the microwave works too—just heat in 30-second increments to avoid overcooking. I’ve found that adding a damp paper towel over the chicken in the microwave helps retain moisture.
Perfect Partners for Hawaiian BBQ Chicken
- Steamed white rice or coconut rice: The fluffy texture soaks up every drop of that sweet and savory sauce, and I love sprinkling fresh cilantro and a squeeze of lime juice on top. Try my honey garlic chicken with mac and cheese for another chicken and carb pairing that works beautifully.
- Grilled pineapple slices: These bring even more tropical vibes and the caramelized fruit complements the chicken’s savory notes beautifully. For another Hawaiian-inspired dish, check out my Hawaiian pineapple chicken.
- Simple green salad with avocado: The cool, creamy avocado balances the rich, sweet chicken, and a light vinaigrette keeps things refreshing.
- Macaroni salad or potato salad: Classic barbecue sides that my family requests at every cookout, providing that creamy contrast to the grilled meat. My creamy scalloped potatoes are another wonderful side option.
- Grilled vegetables like asparagus, bell peppers, and zucchini: Toss them on the grill alongside the chicken for an easy, colorful dinner that doesn’t heat up the kitchen. Similar to my sheet pan chicken fajitas, everything cooks together.
- Asian-style coleslaw with sesame dressing: The crunchy cabbage and tangy dressing cut through the sweetness perfectly.
FAQs
I recommend sticking with thighs for this recipe since they stay much juicier on the grill, but if you prefer breasts, reduce the cooking time to prevent them from drying out.
To prevent burning issues, I keep the grill at medium-high (not high) heat and watch closely during the last few minutes since the sugar in the marinade can char quickly.
Many home cooks find success baking this at 425°F for 25 to 30 minutes, though you won’t get quite the same caramelized crust as grilling provides.
Best Hawaiian BBQ Chicken Recipe
Ingredients
Equipment
Method
- Add chicken thighs to the bowl with remaining marinade and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
- Preheat your grill to medium-high heat (around 400°F).
- Remove chicken from marinade, letting excess drip off. Discard used marinade. Place thighs on preheated grill and cook for 3 to 4 minutes without moving.
- Flip chicken and brush generously with reserved marinade. Continue cooking for another 3 to 4 minutes, brushing occasionally, until internal temperature reaches 165°F.
- Remove from grill and let rest for 3 to 5 minutes before serving. Serve with rice, sliced avocado, and your favorite sides.
