Molokai Chicken
This Hawaiian-inspired grilled chicken recipe delivers a perfect balance of sweet, tangy, and savory flavors. Marinated in a rich blend of soy sauce, pineapple juice, sweet chili sauce, and aromatic spices, the chicken becomes incredibly tender and juicy. A quick grill seals in the flavors, while a final baste adds a caramelized finish.
With minimal prep, a hands-off marination process, and simple grilling instructions, this dish is both effortless and impressive. Serve it with grilled pineapple and cilantro lime rice for a tropical feast. Whether for a backyard BBQ or a weeknight dinner, this recipe is a guaranteed crowd-pleaser!
Equipment
- Grill or stovetop skillet
- mixing bowl or freezer bag
- measuring cups and spoons
- basting brush
- meat thermometer
- Tongs
- Knife
- cutting board
Ingredients
- 2 pounds Boneless skinless chicken thighs
- ½ cup Canned pineapple juice
- ⅓ cup Olive oil
- ⅓ cup Packed light brown sugar
- ¼ cup Reduced-sodium soy sauce
- ¼ cup Ketchup
- ¼ cup Asian sweet chili sauce e.g., Mae Ploy
- 1 tbsp Asian chili sauce
- 1 tbsp Ground ginger
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- ½ tbsp Paprika
- ½ tbsp Salt
- ½ tbsp Pepper
Instructions
- Prepare the Marinade: Whisk all ingredients together in a large bowl or freezer bag. Remove 1/4 cup to use for baking later.
- Marinate the Chicken: Add chicken to the marinade, remove excess air, seal, and turn to coat. Marinate for at least 4 hours (up to 24 hours; for chicken breasts, marinate no more than 12 hours).
- Preheat the Grill: Heat the grill to medium-high heat (375-400°F), clean, and grease.
- Grill the Chicken: Place marinated chicken on the grill and cook for 6-8 minutes per side until the internal temperature reaches 165-175°F.
- Baste & Finish: During the last 3 minutes of grilling, baste the chicken with the reserved marinade.
- Rest & Serve: Let the chicken rest for 5-10 minutes before serving. Pairs well with fresh grilled pineapple and cilantro lime rice.
Notes
DO NOT use fresh pineapple juice. The bromelain enzyme can make the chicken mushy. Canned pineapple juice is safe to use.
Use chicken thighs for the juiciest, most flavorful result. Chicken thighs are more tender, less prone to overcooking, and reheat well.
Marinate sufficiently to maximize flavor. If using chicken breasts, avoid over-marinating.
Bring chicken to room temperature before cooking (15-30 minutes) for even cooking and better moisture retention.
Clean and grease the grill before cooking to prevent sticking and achieve beautiful grill marks.
Use a meat thermometer to ensure perfectly cooked chicken without overcooking.
Let the chicken rest before slicing to retain its juices.
Get creative! Serve this chicken in grain bowls, salads, wraps, sandwiches, or pizza.
Use chicken thighs for the juiciest, most flavorful result. Chicken thighs are more tender, less prone to overcooking, and reheat well.
Marinate sufficiently to maximize flavor. If using chicken breasts, avoid over-marinating.
Bring chicken to room temperature before cooking (15-30 minutes) for even cooking and better moisture retention.
Clean and grease the grill before cooking to prevent sticking and achieve beautiful grill marks.
Use a meat thermometer to ensure perfectly cooked chicken without overcooking.
Let the chicken rest before slicing to retain its juices.
Get creative! Serve this chicken in grain bowls, salads, wraps, sandwiches, or pizza.