Sweet Hawaiian Chicken (Print Version)
# Ingredients:
→ Main
01 -
3 lb / 1.5 kg chicken thighs
02 -
1 tbsp cooking oil
→ Marinade
03 -
3/4 cup unsweetened canned pineapple juice
04 -
1 1/2 tbsp ginger, freshly grated
05 -
1 1/2 tbsp garlic, freshly grated
06 -
1/2 cup tomato ketchup
07 -
1/2 cup soy sauce
08 -
1/4 cup Chinese cooking wine or sherry
09 -
1/4 cup brown sugar
10 -
1 tbsp Sriracha
11 -
2 tbsp rice vinegar
12 -
1 tbsp sesame oil, toasted
→ Garnishes
13 -
Green onion, sliced
14 -
Pineapple slices, grilled
# Instructions:
01 -
Combine all marinade ingredients in a bowl. Take out 3/4 cup (185 ml) and set it aside for later basting. Pour what's left over your chicken in a glass or ceramic dish. Make sure the chicken gets completely covered, then stick it in the fridge for 1-2 days.
02 -
Put some oil on your BBQ grill and warm it up to medium high. If you don't have a grill, just warm up some oil in a pan over medium high heat instead.
03 -
Take the chicken out of the marinade and let the extra stuff drip off. Put it on your BBQ or in your pan. Cook one side for about 2-3 minutes until it looks golden brown, and turn down the heat if needed. Then flip it over and cook for another 2 minutes.
04 -
Now grab that marinade you saved earlier and brush plenty on the chicken, then flip and cook for a minute. Keep doing this flip-and-brush thing every minute for about 10 minutes total, or until chicken thighs reach 75°C/167°F inside (or 65°C/150°F for breast pieces).
05 -
Move the chicken to a plate and put foil loosely on top. Let it sit for 3 minutes before you eat it. If you want, sprinkle some sliced green onions on top and add grilled pineapple slices on the side.
# Notes:
01 -
Always go with canned or bottled pineapple juice from the shelf. Fresh juice can make your chicken way too soft.
02 -
You'll get the tastiest results if you let the chicken soak for 1-2 days, but even 3 hours works if you brush on extra sauce while cooking.
03 -
If your pineapple juice has sugar added, use half the sugar called for. And if you're using pineapple in syrup, just skip the sugar altogether.