Description
A delightful dish that combines tender chicken thighs with a sweet and savory marinade, capturing the essence of Hawaiian cuisine.
Ingredients
Scale
- 1.5 pounds chicken thighs, boneless and skinless
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup pineapple juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water for cornstarch slurry (optional)
- 2 tablespoons green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- In a mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, and sesame oil until fully combined.
- Place the chicken thighs in a zip-top bag or shallow dish and pour in half of the marinade. Reserve the remaining half for later.
- Seal the bag or cover the dish and refrigerate the marinating chicken for at least 1 hour, preferably 4 hours or overnight for best flavor.
- Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the used marinade.
- Cook the chicken for 4–5 minutes on each side until fully cooked and nicely caramelized.
- Meanwhile, add the reserved marinade to a saucepan and bring it to a boil, then reduce the heat and let it simmer for 5–7 minutes.
- If you want a thicker glaze, stir in a slurry made of 1 teaspoon cornstarch mixed with 2 teaspoons water and cook it until thickened.
- Brush the glaze over the cooked chicken. Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
For best flavor, marinate the chicken overnight. Use fresh ingredients for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 100mg