Easy Hawaiian Chicken
A delightful dish that combines tender chicken thighs marinated in a sweet and tangy sauce, perfect for busy weeknights or laid-back weekends.
Ingredients
For the marinade
- 2 tbsp ketchup Adding a touch of sweetness.
- 3 tbsp agave For that natural sweetener.
- 4 tbsp rice vinegar Contributing the perfect tang.
- 4 tbsp canned pineapple juice Giving a tropical twist.
- 1 tbsp sesame oil Offering a nutty aroma.
- 2 tbsp avocado oil For sautéing (or any cooking oil).
- 1 tsp ginger, minced To enhance flavor depth.
- 4 cloves garlic, minced Lending a fragrant touch.
- 3 tbsp soy sauce Rounding it off with umami richness.
For the chicken
- 1 lb boneless skinless chicken thighs Can use 1.3 lbs if desired.
Instructions
Preparation
- In a medium-sized bowl or a ziplock bag, combine ketchup, agave, pineapple juice, rice vinegar, sesame oil, avocado oil, minced ginger, minced garlic, and soy sauce. Stir or shake until everything is well-blended.
- Add the chicken thighs to the marinade, ensuring they are fully coated, and marinate in the refrigerator for at least 3 hours.
Cooking
- Preheat your cast-iron skillet to medium-high heat or your grill to medium heat.
- Remove the chicken from the marinade, letting any excess drain off, and place it on the skillet or grill.
- Cook for 6-8 minutes on each side or until the chicken reaches a golden-brown color and is thoroughly cooked through.
Serving
- Serve the grilled chicken with a side of fluffy rice, vegetables, and Hawaiian macaroni salad.
Notes
Add freshly squeezed lime juice before serving for extra flavor. Garnish with chopped green onions or toasted sesame seeds. If you prefer a thicker sauce, let reserved marinade simmer until it reduces to a glaze.