There’s something so satisfying about letting a good marinade do the heavy lifting. On warm afternoons or slow weekend evenings, this Hawaiian BBQ chicken is one of those recipes that feels effortless yet deeply rewarding.
As the chicken soaks, the kitchen fills with the sweet, savory aroma of soy sauce, brown sugar, ginger, and garlic—hinting at the bold flavor to come.
When it finally hits the grill, the sugars caramelize, the edges char just enough, and the result is juicy, sticky chicken that tastes like a special occasion meal.
Simple ingredients, a little patience, and a hot grill are all it takes to bring this island-inspired favorite to life.
For Hawaiian BBQ Chicken
- Chicken Thighs – Boneless, skinless thighs stay extra juicy on the grill and absorb the marinade beautifully. They’re ideal for high heat and short cook times.
- Soy Sauce – This forms the salty, savory base of the marinade. Using low-sodium soy sauce keeps the flavor balanced without overpowering the dish.
- Ketchup – Adds tangy sweetness and helps create that glossy, caramelized finish as the chicken grills.
- Brown Sugar – Essential for the classic Hawaiian-style sweetness. It also helps the chicken develop a lightly charred, sticky exterior on the grill.
- Chicken Broth – Thins the marinade slightly and adds depth, preventing it from being overly salty or thick.
- Fresh Ginger – Brings a warm, slightly spicy note that brightens the sweet and savory flavors.
- Garlic – Adds bold, aromatic flavor and rounds out the marinade with a savory backbone.
The Best Hawaiian-Style BBQ Chicken Thighs
Notes
Ingredients
- 2–5 lb chicken thighs, boneless and skinless
- ¾ cups low-sodium soy sauce
- ¾ cups ketchup
- 1 cup packed brown sugar
- ⅓ cup chicken broth
- 2 ½ teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced
Instructions
- In a large bowl, stir together the soy sauce, ketchup, brown sugar, chicken broth, ginger, and garlic until well combined. Measure out 1 cup of the marinade, transfer it to an airtight container, and refrigerate it for later use.
- Place the chicken thighs into the remaining marinade and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the grill. Cook the chicken for about 3–4 minutes on each side, or until fully cooked through. While grilling, brush the chicken with the reserved marinade using a food-safe brush.
- Serve hot, ideally with steamed rice and sliced avocado.
- Enjoy!
1. Can I use chicken breasts instead of thighs?
Absolutely. I’ve made this with both, and it works either way. Chicken thighs stay juicier and are more forgiving on the grill, but if you’re a white-meat fan, chicken breasts are just fine. Just keep a closer eye on them so they don’t overcook.
2. Is a full 6-hour marinade really necessary?
Longer is better here, but don’t stress if you’re short on time. Even 1–2 hours will give you good flavor. The overnight soak is what really delivers that deep, sweet-savory Hawaiian BBQ taste, so think of it as a bonus rather than a hard rule.
3. Can I prep the marinade ahead of time?
Yes! The marinade can be mixed up a day ahead and kept in the fridge. Just remember to set aside the 1 cup you’ll use for basting before adding the chicken. Easy win for getting ahead.
4. What goes well with Hawaiian BBQ chicken?
This chicken loves simple sides. Steamed rice is a must in my book—it soaks up all that sticky sauce. Add sliced avocado, grilled pineapple, or a crunchy slaw and you’ve got a complete, no-fuss meal.
5. How do I stop the chicken from sticking to the grill?
A hot grill is your best friend. Make sure the grates are clean and lightly oiled, then don’t rush the flip. Once the chicken releases easily, it’s ready to turn. If it’s sticking, it just needs a little more time.
