Wednesday, July 4, 2012

Hawaiian BBQ Chicken

Happy Independence Day, y'all!!

According to most guys, and apparently most charcoal/grill commercials, grilling is a MANLY MAN task and women should be left to, I don't know, laugh alone with salad or something. But guess what? We ladies can definitely hold our own over the coals as well!

Growing up, Dad always manned the grill...except when BBQ chicken was on the menu. Mom makes some of the most AMAZING grilled BBQ chicken; always moist and perfectly cooked, never dry, and with just the right amount of glaze caramelization (aka, not blackened and crunchy).

Of course, BBQ chicken is one of those fickle mistresses when it comes to grilling. A lot of people have the same complaints - it ends up way too dry. The key to moist BBQ chicken? INDIRECT heat; you want to cook the chicken slowly on the grill over low heat, not in under 5 minutes over a Whopper commercial-esque flame. Also, most people want to use chicken breasts for BBQ chicken; the whiter meat will dry out quickly, and, to be quite honest, lacks the great flavor that the darker portions contain.

I always grill my BBQ chicken with boneless, skinless chicken thighs; they're the perfect portion size, full of flavor, and can stand up to grilling without drying out. Bonus: they're usually about 1/2 the price of boneless, skinless chicken breasts!

My go-to BBQ chicken recipe doesn't use any sticky storebought sauces, just a simple Hawaiian-style marinade. After grilling, the chicken is dredged in hot melted butter, which adds a crazy-good dimension of flavor to the meat (seriously, don't knock it till you try it; you'll thank me later).


This chicken is so good, I willingly stood outside in out 100+ degree heat wave, over a hot grill, just to make this. Granted, having some ice-cold beers made it a little more tolerable!

Hawaiian BBQ Chicken
adapted from Best Recipes Evar

Ingredients:
Boneless, skinless chicken thighs
1 cup light brown sugar
1 cup soy sauce
1/2 cup pineapple juice
5 cloves of garlic, minced (or 2 1/2 Tbsp garlic paste)
1 1/2 Tbsp minced fresh ginger or ginger paste
1 small white onion, thinly sliced
1 stick unsalted butter
4 green onions, thinly sliced

Prepare the marinade: Place the chicken thighs in a large bowl or plastic bag. In a bowl, mix the brown sugar with the soy sauce and pineapple juice until almost all of the sugar has dissolved.




Add the garlic, ginger and onion; mix well. Add to the chicken and let marinate in the refrigerator for at least 4 hours, up to 24 hours.








Grill the chicken: Place a 13x9" baking dish on the grill or in the oven (on "Warm") if you don't have room. Add the butter and let it melt. Let the chicken come to room temperature for about 30 minutes.



Grill the chicken over indirect heat for about 30-45 minutes or until done. Remove the grilled chicken from the grill and place in the melted butter, turning each piece to coat completely.





Garnish the chicken with green onions and serve.



16 comments:

  1. Oh dang this looks good, and with the Hawaiian Mac Salad you just posted? I can't wait to make them both!

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    1. Please let me know how you like them!!

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  2. As we say here in Hawaii... ONO-LICIOUS!

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    1. Ono-licious! I like that! Thanks for reading!

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  3. So yummy!. Thanks for linking it in to Food on Friday, Julia. Have a good week.

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  4. Julia, thanks for getting the BBQ showdown off to a start - that glaze looks fantastic. Cheers

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  5. This is seriously the best chicken I've ever had.

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    1. It's amazing, isn't it? Thanks for reading & commenting! :)

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  6. Do you think this would bake well in the oven?

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    1. This is definitely a grilling recipe, not an oven recipe. Baking doesn't caramelize the sauce as much, and you don't get the charred/grilled flavor that makes this dish so delicious.

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  7. Hello. How much chicken (in lbs.) did you use?

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    1. Marilyn, I don't recall how many pounds I used, but I used a "family pack" of chicken thighs - with probably about 16-18 thighs.

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  8. Hi Julia, Im Sabrina, a food blog "lurker"cause im basically addicted to recipes..lol. Anyway, the chicken really does look amazing. I do have a question or two, im not a "griller" per say, and i'm actually pretty freaked out by BBQ grills, you know fire and all..lol. Can I do this chicken on a tabletop grill, say my George Foreman, or will that not work? I think there is a such thing as an indoor BBQ girll, I may have to get one of those. I so wanna try this recipe. I wish I could have taken a piece of chicken ( or two) right out of the picture. Thanks so much for posting this, I will be checking out some of your other recipes. Take Care. :o)

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    1. Hi Sabrina! I can understand your fear of grilling - this is actually one of the few recipes I am comfortable with grilling on my own. All other stuff, I usually leave to the BF!

      I don't see why a George Foreman wouldn't work, since it works basically like a grill. I've never tried it before (don't have a GF grill), but, if you try it, please let me know how it works out!

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  9. Me and my family LOVE this recipe. We use it a lot!! Thank you for sharing.

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