Master the Molokai Chicken Recipe Hawaiian Style: A Tropical Grilling Guide
A comprehensive guide to making authentic, juicy Hawaiian Molokai Chicken with a sweet and savory marinade. Perfect for grilling, with tips for oven and stovetop methods.
Ingredients
- For the Chicken & Marinade:
- 2 lbs approx. 1 kg boneless, skinless chicken thighs
- ½ cup soy sauce low-sodium preferred
- ½ cup canned or bottled pineapple juice Do not use fresh
- ¼ cup packed brown sugar
- 2 tbsp ketchup
- 1 tbsp fresh ginger grated
- 4 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp red chili flakes adjust to taste
- 1 tbsp toasted sesame oil
- For Serving Optional:
- Sliced green onions
- Toasted white sesame seeds
- Grilled pineapple rings
- Cilantro lime rice
- Macaroni salad
Instructions
- Make the Marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, grated ginger, minced garlic, Worcestershire sauce, apple cider vinegar, red chili flakes, and toasted sesame oil until the sugar is fully dissolved.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour about two-thirds of the marinade over the chicken, ensuring it's fully coated. Reserve the remaining one-third of the marinade in a separate bowl to use later for basting. Seal the bag/cover the dish and refrigerate for at least 2 hours, or ideally overnight for the best flavor.
- Preheat Grill: Preheat your grill to medium-high heat (375-400°F / 190-200°C). Lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade (discard the used marinade) and place it on the hot grill. Grill for 6-7 minutes per side.
- Baste: In the last few minutes of cooking, begin basting the chicken with the reserved, clean marinade. Flip and baste once more until the chicken is glazed and has nice grill marks.
- Check Temperature: Cook until the internal temperature reaches 165°F (74°C) for chicken breasts or 170-175°F (77-80°C) for thighs using an instant-read thermometer.
- Rest: Transfer the chicken to a clean plate or cutting board and let it rest for 5-10 minutes before serving. This ensures the juices redistribute, keeping the meat moist.
- Garnish and Serve: Garnish with sliced green onions and sesame seeds. Serve immediately with your chosen sides.
Video
Notes
Notes & Tips
- Pineapple Juice Warning: Using fresh pineapple juice will make the chicken mushy due to the enzyme bromelain. Always use canned or bottled juice.
- Chicken Breast Option: You can use breasts, but they are less forgiving. Marinate for no more than 4-6 hours and cook just to 165°F (74°C) to avoid dryness.
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No Grill? No Problem!
- Oven: Bake at 375°F (190°C) on a parchment-lined sheet pan for 25-35 minutes, flipping and basting halfway.
- Stovetop: Cook in a lightly oiled skillet over medium-high heat for 5-7 minutes per side.
- Make Ahead: The chicken can be marinated for up to 24 hours, making it a perfect make-ahead meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.
Equipment
- Grill (Gas or Charcoal)
- Medium Mixing Bowl
- Whisk
- Large Resealable Plastic Bag or Shallow Dish
- Measuring Cups and Spoons
- Tongs
- Instant-Read Meat Thermometer (Highly Recommended)
- Cutting Board
- Chef's Knife
- Microplane or Grater (for ginger and garlic)
Nutrition Notes
- Approximate Values per Serving: (Based on 1/6 of the recipe, using chicken thighs)
- Calories: 350-400 kcal
- Protein: 30-35g
- Carbohydrates: 15-20g
- Fat: 18-22g