If you love grilled chicken, add these Hawaiian Grilled Chicken Thighs to your menu!
The chicken cooks up juicy and flavorful every time and the marinade comes together with simple ingredients you probably have in your pantry.
Ingredients in Hawaiian Grilled Chicken Thighs Marinade:
- ½ cup pineapple juice
- ½ cup brown sugar
- ⅓ cup ketchup
- ⅓ cup low sodium soy sauce
- ¼ teaspoon ground ginger
- 2 teaspoons minced garlic
- 2 pounds boneless, skinless chicken thighs
- pineapple slices, for serving (optional)
How to make Hawaiian Grilled Chicken Thighs recipe:
In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
Pour marinade into a large resealable plastic bag and add chicken thighs.
Seal bag and place in the fridge for at least 2 hours (or overnight – about 5-6 hours is ideal).
Remove bag from fridge, drain and discard marinade from chicken thighs.
Preheat the grill to medium-high heat (about 375 degrees).
Place chicken thighs smooth side down on the grill. Grill chicken thighs heat for 5-7 minutes on the first side and then flip over. or until internal temperature of chicken thighs reaches 165 degrees F.
How long to grill chicken thighs at 350 degrees?
Depending on what kind of chicken thighs you use will determine how long to grill it at 350 degrees.
If you use boneless, skinless chicken thighs, it will take 6-8 minutes per side if you grill it at a temperature of 350 degrees.
If you use skin-in, bone-in chicken thighs, it will take a little bit longer with a little bit different strategy.
What you do is cook the chicken thigh over direct heat for 2-3 minutes per side at 350 degrees, and then move it over to indirect heat (over to a side of the grill that isn’t hot or doesn’t have charcoals under it) and cook it for 20-30 minutes longer. That will keep your skin from burning on the chicken thighs and still give you a nice crispy skin on the outside.
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Can you bake these Hawaiian Chicken Thighs?
Yes! You can still enjoy these delicious marinaded chicken thighs even without a grill!
After the chicken thighs are done marinating, dump them into an oven-safe pan.
Preheat the oven to 425 degrees and bake chicken for about 12-15 minutes (depending on the size of your chicken thighs), flipping them over once about half way through the cooking time.
Once the cooking time is over, turn your broiler on and broil the chicken thighs for 1-2 minutes or until the outsides turn golden. Remove chicken from oven, cover with aluminum foil, and let the chicken rest for about 5 minutes before eating so that the juices can redistribute and give you extra juicy chicken.
Related Recipe: Looking for more Chicken Thigh Recipes? Try our Slow Cooker BBQ Chicken Thighs!
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More Grilled Chicken Recipes to try:
- Maple Mountain Dew Grilled Chicken Recipe
- Rosemary Ranch Grilled Chicken Recipe
- Marinated Grilled Chicken Sandwich Recipe
- Honey Lime Grilled Chicken Marinade Recipe
- Pineapple Grilled Chicken Recipe
Our favorite side dishes to serve with grilled chicken:
- Ranch Pasta Salad (Easy Side Dish) Recipe
- Copycat Chipotle Corn Salsa Recipe
- Instant Pot Corn on the Cob (Pressure Cooker) Recipe
- Cowboy Baked Beans Recipe
- Easy Boston Baked Beans Recipe
Hawaiian Grilled Chicken Thighs Recipe
Ingredients
- ½ cup pineapple juice
- ½ cup brown sugar
- ⅓ cup ketchup
- ⅓ cup low sodium soya sauce
- ¼ teaspoon ground ginger
- 2 teaspoon minced garlic
- 2 pounds boneless, skinless chicken thighs
- pineapple slices, for serving, (optional)
Equipment
Instructions
- In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
- Pour marinade into a large resealable plastic bag and add chicken thighs.
- Seal bag and place in the fridge for at least 2 hours (or overnight – about 5-6 hours is ideal).
- Remove bag from fridge, drain and discard marinade from chicken thighs.
- Preheat the grill to medium-high heat (about 375 degrees).
- Place chicken thighs smooth side down on the grill. Grill chicken thighs heat for 5-7 minutes on the first side and then flip over. or until internal temperature of chicken thighs reaches 165 degrees F.
- Remove chicken from grill and place on a plate or platter. Cover with aluminum foil and let the chicken rest for about 5 minutes before eating so that the juices can redistribute and give you extra juicy chicken.
- Serve with pineapple slices on the side (you can even throw the pineapple on the grill for a minute or two if desired!).
Notes
- Pineapple slices are not included in nutritional information
Nutrition
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Juicy chicken with a lovely tropical marinade—perfect for summer grilling!