This Hawaiian grilled chicken gets incredible flavor from a pineapple-ginger-brown sugar-soy marinade and a soak in a decadent green onion-butter bath.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
402 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Whisk together pineapple juice, soy sauce, brown sugar, garlic, and ginger in a medium bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and massage to coat with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
Step 3
Reduce heat to low on one burner of the preheated grill. Place an oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt.
Step 4
Working in batches, remove chicken from marinade, shake off excess, and grill directly over the medium burners, turning once, until juices run clear, about 10 minutes per batch. Place cooked chicken into butter-onion mixture in the dish, turning a couple of times to ensure well-coated. Continue to grill remaining chicken, adding each cooked chicken piece to butter-onion mixture and pushing already-coated pieces to the side until all pieces have been coated. Discard any remaining marinade.
Ingredients
1 stick unsalted butter
3 cloves garlic, peeled and thinly sliced
1 (1/2 inch) piece fresh ginger, thinly sliced
4 pounds boneless, skinless chicken thighs, trimmed of fat
3 green onions, including green tops, thinly sliced
