A Hawaiian favorite! Tender chicken thighs are marinated in a sweet and tangy, ketchup and soy based sauce, then finished on the grill for an added light char. The perfect summer recipe to pair with rice and fresh pineapple!
Ready in: 2hours30minutes
1/3cuplow-sodium soy sauce
1/3cup packedlight brown sugar*
1tspsesame oil,or more to taste
1 1/2Tbsp mincedgarlic
1 1/2Tbsp peeled and minced fresh ginger
3lbsboneless skinless chicken thighs,trimmed of visible fat (about 9 pieces)
Vegetable oil(or olive oil) for brushing grill grates
In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate.
Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag).
Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours.
Preheat a gas grill over medium heat. Clean grill grates and brush with vegetable oil.
Grill chicken on preheated grill, turning and basting with reserved 1/4 cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn't browning enough you can increase heat near the end of grilling.
Serve warm garnished with green onions if desired. Optionally serve with coconut rice, fresh pineapple and grilled mini peppers.
2 1/2 Tbsp brown sugar and 2 1/2 Tbsp honey can be used if preferred.
This same recipe will work great for 2 lbs of chicken thighs (6 thighs) if you only need 6 servings.
Chicken breasts will work in place of chicken thighs. Use smaller ones (about 6 oz) and pound to an even thickness. Test temp in center to 165 for doneness.