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Hawaiian Grilled Chicken
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
285 minutes
Grilled Hawaiian chicken with pineapple-ginger-soy marinade and green onion-butter bath. Deliciously flavorful!
Ingredients:
  • 1.5 cups unsweetened pineapple juice
  • 0.75 cup low-sodium soy sauce
  • 0.75 cup brown sugar
  • 3 cloves garlic, peeled and thinly sliced
  • 1 (1/2 inch) piece fresh ginger, thinly sliced
  • 4 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 stick unsalted butter
  • 3 green onions, including green tops, thinly sliced
Instructions:
  • In a bowl, combine pineapple juice, soy sauce, brown sugar, garlic, and ginger. Stir well until the brown sugar has dissolved. Transfer the marinade to a resealable plastic bag. Add chicken thighs and shake to coat. Seal the bag, removing any air. Refrigerate and marinate for at least 4 hours, or overnight.
  • Prepare the grill by heating it to medium temperature and lightly oiling the grate.
  • Move one burner of the preheated grill to low heat. Place an oven-safe dish on the low heat burner, add butter and green onions, and allow to slowly melt. Remove chicken from the marinade, shake off excess, and discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
  • After cooking the chicken, gently dip each piece into the luscious butter and onion mixture, making sure to coat it thoroughly. Gradually add each grilled piece to the fragrant bath, nudging the already coated ones to the side until all chicken pieces are coated evenly.

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