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BBQ and Grill Recipes | Marinated Grilled Chicken
This extra juicy, tender grilled chicken is super easy and incredibly flavorful. The marinade is inspired by the lively flavors of Hawaii. Friends and family love this savory chicken dinner!
Prep Time
30 mins
Cook Time
30 mins
Servings: 8 servings
Calories: 208 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , American , Hawaiian
Ingredients
- ½ cup chopped onion
- 8 cloves garlic chopped
- 1 inch piece fresh ginger peeled and chopped
- 2 cups pineapple juice
- ½ cup soy sauce or tamari sauce
- ½ cup granulated sugar
- 5 TB apple cider vinegar
- 1 TB Asian sesame oil
- table salt
- 8 chicken thighs boneless, skinless, trimmed
- Optional garnishes: chopped green onions, cilantro, or parsley
Instructions
- In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated.
- Use paper towels to thoroughly pat-dry the chicken pieces. Place chicken in a single layer on a cutting board, place a sheet of cling wrap over the chicken, and pound to an even thickness*. Throw out cling wrap. Use a fork to pierce chicken pieces throughout. Lightly sprinkle chicken thighs on both sides with table salt.
- Place chicken in bowl of marinade. Toss to completely coat chicken pieces with marinade. Cover and chill overnight, or up to 3 nights total. Be sure to turn chicken pieces over halfway through, if all pieces aren't completely immersed in marinade.
- Grease and preheat grill at medium-high heat. Remove chicken from marinade* and grill just until center is no longer pink, taking care not to over-cook. It may take about 6-8 min per side, but actual cook time varies.
Cup of Yum
Notes
- If chicken is already even in thickness throughout, there is no need to pound them.
- If you'd like to baste chicken with the marinade, bring marinade to a boil and make sure not to double-dip the basting brush if it comes into contact with raw meat; you can pour sauce a little at a time onto the meat, to be safe.
- The recommended 6-8 minutes per side of grilling is an estimate. Actual cook time varies, depending on thickness of meat, temperature of meat prior to cooking, and true temperature of grill.
- I like to make extra marinade to freeze for future use. Just be sure to place in a freezer proof container and lay cling wrap directly over the marinade to avoid freezer burn. It's an easy way to have a delicious marinade at the ready!
- This dish is fantastic with Hawaiian Mac Salad!
- If you enjoyed this recipe, please come back and give it a rating ❤️
Nutrition Information
Serving
1g
Calories
208kcal
(10%)
Carbohydrates
35g
(12%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
87mg
(29%)
Sodium
244mg
(10%)
Potassium
316mg
(9%)
Fiber
0.2g
(1%)
Sugar
29g
(58%)
Vitamin A
165IU
(3%)
Vitamin C
9mg
(10%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 208
% Daily Value*
| Serving | 1g | |
| Calories | 208kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 244mg | 10% |
| Potassium | 316mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 29g | 58% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.