Baked Hawaiian BBQ Chicken
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 Servings
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Calories
226 kcal
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Course
Main Course
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Cuisine
American
Baked Hawaiian BBQ Chicken
Description
The chicken thighs soak in a marinade of coconut aminos, unsweetened ketchup, minced garlic, ground ginger, and sea salt. After marinating for at least 20 minutes, the chicken is arranged in a baking dish and baked at 425°F for 20 minutes. It’s later basted with its own juices and broiled on high to create a golden, slightly caramelized surface. This two-stage cooking ensures the chicken remains moist while forming a flavorful glaze.
The flavors blend the tang from ketchup and the warm spice of ginger with umami from coconut aminos, creating a balanced Hawaiian-style barbecue profile without added sugars. The garlic adds pungency and depth. The use of boneless, skinless thighs guarantees tender meat that absorbs the marinade efficiently.
This baked chicken is suited for casual meals and pairs well with rice, vegetables, or salad. The marinade’s simplicity allows the natural juiciness of the chicken to stand out while offering a distinct island-inspired flavor.
Notes suggest substituting coconut aminos with soy sauce or liquid aminos when needed, in which case adding maple syrup or brown sugar can replicate the slight sweetness omitted by skipping coconut aminos. Leftovers can be refrigerated in an airtight container for up to five days.
Ingredients
- 3 to 5 lbs chicken thigh 8 thighs, boneless, skinless
- ¾ cup coconut aminos
- 2/3 cup ketchup unsweetened
- 5 cloves garlic minced
- 1 tsp ground ginger
- 1/2 tsp salt sea salt
Instructions
- Mix the coconut aminos, ketchup, garlic, ground ginger and sea salt together in a measuring cup or bowl until the marinade is well combined.
- Transfer the boneless skinless chicken thighs to a large bowl, tupperware container, or zip lock bag and pour in all of the marinade. Stir everything around until all of the chicken thighs are coated in marinade. Cover with plastic wrap (or seal the container or zip lock) and refrigerate for at least 20 minutes (ideally several hours).
- When you’re ready to bake the chicken, preheat the oven to 425 degrees Fahrenheit.
- Lightly spray a casserole dish, roasting pan, or rimmed baking sheet with cooking spray and transfer the chicken along with the marinade to the dish, arranging it into a single layer.
- Bake on the center rack of the preheated oven for 20 minutes. Remove the chicken from the oven to baste it with the sauce/juices. Place the oven on the high broil setting and move the chicken to the shelf that is third from the top. Broil for 6 to 8 minutes, or until the chicken reaches your desired level of crisp.
- Remove the Hawaiian BBQ chicken from the oven and allow it to rest for 10 minutes before slicing and serving.
- Serve Hawaiian BBQ chicken with your favorite side dishes. I love it with steamed white rice or coconut rice, pineapple slices, green onion, and coleslaw.
Notes
- Coconut aminos can be replaced with soy sauce or liquid aminos; add ⅓ cup maple syrup or brown sugar if you do, and omit sea salt.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1Thigh (of 8) | |
| Calories | 226kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 6g | 9% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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