Photo from Carlsbad Cravings |
This was a delicious marinade. I cut the chicken into chunks and then marinaded for 5 hours. I saved some marinade to baste the chicken while grilling. That was a good call.
I'd make this again. You should make it. You'll like it. I promise.
Oh I should mention I was out of ketchup. So I added in some tomato bouillon to give it that tomato taste. It was pretty tasty with that.
Hawaiian Chicken
Recipe from Carlsbad Cravings
Serves 4
- 1/2 c canned pineapple juice*
- 1/3 c olive oil
- 1/3 packed light brown sugar
- 1/4 c reduced sodium soy sauce
- 1/4 c ketchup
- 1/4 c Asian sweet chili sauce like Mae Ploy
- 1 T Asian chili sauce
- 1 tsp EACH ground ginger, onion powder, garlic powder
- 1/2 tsp EACH paprika, salt, pepper
- 2 pounds boneless skinless chicken thighs
Whisk the marinade ingredients together in a large freezer bag or bowl. Remove ¼ cup to baste chicken while grilling.
Add chicken, remove excess air, seal and turn to coat. Marinate 4-24 hours (marinate up to 12 hours if using chicken breasts).
Heat grill to medium-high heat (375-400 degrees F), clean and grease. Add chicken and cook 6-8 minutes per side, or until no longer pink and the chicken registers 165-175 degrees F. Baste the chicken with the reserved ¼ cup marinade the last 3 minutes.
Hawaiian chicken is especially delicious with fresh grilled pineapple and cilantro lime rice.
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