Hawaiian Chicken

by Cindi Sutter, Founder & Editor Spirited Table® - all content provided by Cooking Professionally

These days, we could all use a little vacation. Transport yourself to a Hawaiian luau with this tropical chicken! Serve with a side of coconut rice and some pineapple for a perfectly balanced meal.

Time: 2 hours 30 minutes

Yield: 9 servings

Ingredients

1/3 cup ketchup

1/3 cup low-sodium soy sauce

1/3 cup packed light brown sugar

2 tablespoons rice vinegar

1 tablespoon sriracha (optional)

1 tablespoon Worcestershire sauce

1 teaspoon sesame oil, or more to taste

1 1/2 tablespoons minced garlic

1 1/2 tablespoons peeled and minced fresh ginger

3 pounds boneless skinless chicken thighs, trimmed of visible fat (about 9 pieces)

Instructions

Step 1

To make the marinade, combine ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic, and ginger in a medium to large mixing bowl. Add 1/4 cup to a smaller bowl and refrigerate for later. 

Step 2

Add chicken to the remaining marinade and toss to coat all of the chicken in the marinade. 

Step 3

Cover and refrigerate for 2-8 hours. 

Step 4

Once you're ready to cook the chicken, preheat the grill to medium heat. 

Step 5

While grilling the chicken, baste with the separated 1/4 cup of marinade. Grill for about 15 minutes or until the chicken is fully cooked.

Image from Cooking Professionally