Description

Juicy grilled chicken thighs basted in a sweet‑savory, slightly smoky Hawaiian‑style glaze—perfect for backyard barbecues or weeknight dinners with island vibes.

Ingredients

8 bone‑in, skin‑on chicken thighs (~3 lb)
½ cup soy sauce (or tamari for gluten‑free)
½ cup pineapple juice
¼ cup brown sugar
2 Tbsp ketchup
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp grated fresh ginger
2 garlic cloves, minced
Optional: 1 tsp sriracha (for mild heat)
Garnish: sliced green onions & toasted sesame seeds

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Instructions

In a bowl or bag, whisk soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, sesame oil, ginger, garlic, and sriracha until smooth.
Add chicken thighs, turn to coat. Refrigerate at least 2 hrs or overnight.
Preheat grill to medium‑high (or heat a grill pan). Oil grate.
Remove thighs from marinade, reserving marinade for basting.
Grill skin‑side down 6–8 min per side, basting frequently, until an internal temp of 165 °F and caramelized.
Transfer to platter, sprinkle with green onions and sesame seeds. Serve hot.

Notes

For oven method: Bake at 400 °F for 25–30 min, then broil 2–3 min to caramelize.
Boil reserved marinade for 5–7 min before using as a safe glaze.
Use gluten‑free tamari and check ketchup for gluten to make it GF.
Garnish options: lime wedges, thin chili slices, or chopped cilantro.
Marinate ahead and freeze raw chicken in marinade for easy meal prep.