Description
A sweet, savory, and smoky Hawaiian-style grilled chicken dish with a caramelized glaze made from a flavorful marinade.
Ingredients
- 1 kg chicken thighs or drumsticks
- 120 ml soy sauce
- 120 ml ketchup
- 100 g brown sugar
- 60 ml pineapple juice
- 60 ml chicken broth
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
Instructions
- In a bowl, mix soy sauce, ketchup, brown sugar, pineapple juice, chicken broth, rice vinegar, garlic, ginger, and sesame oil until smooth.
- Place the chicken in a dish or zip bag and pour the marinade over it, ensuring all pieces are coated.
- Refrigerate and marinate for at least 4 hours, preferably overnight.
- Preheat the grill to medium heat.
- Remove chicken from marinade and reserve the marinade for basting.
- Grill the chicken for 30–40 minutes, turning occasionally and brushing with marinade, until fully cooked and caramelized.
- Alternatively, bake in a preheated oven at 200°C for 40–45 minutes, basting halfway through.
Notes
- Chicken breasts can be used for a leaner option.
- Add chili flakes for a spicy variation.
- Grill fresh pineapple slices alongside the chicken for extra sweetness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C for 10–15 minutes or in a pan with a splash of water.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 18g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
