Bbq Hawaiian Chicken Recipes
GRILLED HAWAIIAN CHICKEN
This is a family favorite! Every time I serve this chicken, I get rave reviews! I serve this over coconut rice garnished with green onions. It makes a beautiful presentation. To make coconut rice, simply replace half of the water with coconut milk and cook rice as directed. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.
Provided by Amy Snider Husk
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from marinade and discard the marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 529.8 calories, Carbohydrate 36 g, Cholesterol 106 mg, Fat 28.6 g, Fiber 1.9 g, Protein 33.4 g, SaturatedFat 14.1 g, Sodium 2240.9 mg, Sugar 28.3 g
HAWAIIAN GRILLED CHICKEN
This has become a family favorite! The key to the delicious flavor is letting the chicken sit in the marinade overnight, and then letting the cooked chicken sit in the green onion-butter bath! Suggested sides would be steamed rice, green salad, and sliced fresh pineapple for a meal that will transport you to the islands!
Provided by Laura Dietz Mulholland
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h45m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
- When chicken is cooked, place each piece into the butter and onion "bath", turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion "bath", pushing already-coated pieces to the side until all pieces have been coated.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 17.8 g, Cholesterol 136.5 mg, Fat 22.1 g, Fiber 0.4 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 747.2 mg, Sugar 14.7 g
HAWAIIAN BBQ CHICKEN
Steps:
- Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.
BBQ HAWAIIAN CHICKEN
A coworker makes this and it's the best chicken I've ever had, but he won't give up the recipe. I adapted this from several on the Internet, combined with what I know about his preparation. Time to marinate overnight is not included.
Provided by sheepdoc
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Marinate chicken pieces in other ingredients overnight.
- Parboil chicken in marinade 20 minutes.
- Grill 5 minutes per side until done.
Nutrition Facts : Calories 580.7, Fat 34.8, SaturatedFat 10, Cholesterol 172.5, Sodium 5633.6, Carbohydrate 12.1, Fiber 1.1, Sugar 6.2, Protein 53.4
GRILLED HULI HULI CHICKEN
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.
HAWAIIAN BBQ'D CHICKEN
A tropical marinade sweetened with pineapple juice, soy sauce and brown sugar is the basis for this tender Grilled Hawaiian BBQ Chicken. Serve over rice with grilled pineapple and green onion garnish or all by itself, very ono!
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 12h12m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Marinate the chicken thighs with the rest of the ingredients except the BBQ sauce (if using) for 30 minutes or up to overnight. Reserve some of the marinade for basting.
- Cook chicken thighs smooth-side down on a hot grill until grill marks show, about 3 minutes. Turn and cook until grill marks show on the other side, about 5 minutes.
- Keep cooking, turning over every 2 minutes, about 10 to 12 minutes.
- When chicken is almost finished cooking, brush with reserved marinade mixed with the *BBQ sauce if using, *when I use the BBQ sauce I go about half marinade, half BBQ sauce, measurements are approximate.
- Top with chopped cilantro and serve with grilled pineapple slices over rice.
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- In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Pour half of the mixture into a large resealable bag. Add oil and chicken. Seal bag and chill for at least 30 minutes or up to overnight. Reserve remaining sauce mixture and chill until ready to use.
- Grease and preheat grill to medium heat. Remove chicken from bag, discard bag and marinade, and grill chicken for 6-8 minutes on each side or until cooked through. Grill pineapple slices along with the chicken, 2-3 minutes on each side til heated through and just beginning to char.
- When chicken is finished cooking, brush with reserved sauce, top with chopped cilantro and serve with grilled pineapple slices.
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- Prepare the marinade: Place the chicken thighs in a large bowl or plastic bag. In a bowl, mix the brown sugar with the soy sauce and pineapple juice until almost all of the sugar has dissolved.
- Add the garlic, ginger and onion; mix well. Add to the chicken and let marinate in the refrigerator for at least 4 hours.
- Grill the chicken: Place a 13x9" baking dish on the grill or in the oven (on "Warm") if you don't have room. Add the butter and let it melt. Let the chicken come to room temperature for about 30 minutes.
- Grill the chicken over indirect heat for about 30-45 minutes or until done. Remove the grilled chicken from the grill and place in the melted butter, turning each piece to coat completely.
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