Grilled Hawaiian Chicken

Grilled Hawaiian Chicken

AmyLiz

"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."
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Ingredients

4 h 30 m servings 530 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 2241 mg
  • 90%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove chicken from marinade and discard the marinade.
  4. 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).

Footnotes

  • Cook's Note:
  • 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.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews

Read all reviews 3
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Good recipe, I used boneless skinless breasts.

Great flavor and easy to make. I made just half of the marinade recipe and then used only half of that to marinate chicken (so 1/4 of original recipe). Place the remaining 1/4 recipe Of mar...

I really liked this recipe. My boyfriend and I both did. It's not something we would add to our regular rotation but for a treat it's great. A little too sweet for me on a regular basis. Yummy!

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