Hawaiian BBQ Chicken

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0:30 - Prep 0:15 / Cook 0:15
Beginner

This Polynesian-inspired Hawaiian BBQ Chicken sizzles over hickory wood-smoke, filling the air with the promise of tropical flavor in every juicy bite. With a soy sauce and pineapple juice marinade, these tender chicken thighs are sweet, savory and tangy.

About the cut: A dark meat poultry, chicken thighs are a favorite cut for many due to their flavor and tenderness. They start out a little tough because chicken thighs contain more tendons. But when they're cooked properly, they become tender and juicy because thighs contain more fat than white meat.

We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your grill.

4 Servings

Ingredients

Hawaiian BBQ Chicken
  • 2 pounds boneless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/2 cup pineapple juice
  • 1 teaspoon sesame oil
  • 3 garlic cloves, chopped
  • 1/2 cup brown sugar
  • > salt & pepper, to taste
  • > hickory wood pellets
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Preparation

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1. Place chicken thighs in a zip-top bag. Add soy sauce, ketchup, pineapple juice, sesame oil, garlic and brown sugar. Marinate overnight or for a minimum of 2 hours.
2. Fill the hopper with wood pellets and preheat pellet grill to 500°F in SEAR mode.
3. Place the chicken on the center grate over direct heat.
4. Lightly season chicken thighs with salt and pepper.
5. Close the lid and cook until the internal temperature reaches 165°F, about 15 minutes.
Hot TipTo check the internal temperature, insert the tip of an instant-read thermometer into the thickest part of the meat.
6. Remove from heat and slice chicken into 1/4-inch strips.
7. Garnish with green onions and serve with rice and macaroni salad.
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