Grilled Hawaiian Chicken Thighs

Course Main Course

Cuisine Hawaiian

Keyword chicken, coconut, coconut milk, Hawaiian, pineapple, pineapple juice, soy sauce, thighs

Prep Time 30 minutes

Cook Time 30 minutes

Resting Time 2 hours

Ingredients

6 Chicken Thighs
1/2 cup Soy Sauce
3/4 Cup Coconut Milk
1/4 Cup Pineapple Juice
3 Tablespoons Brown Sugar
1/2 Cup Onions, diced
6 Cloves Garlic, minced
2 Tablespoons Fresh Ginger, minced
1 Tablespoon Rice Vinegar
2 Tablespoons Fresh Cilantro, chopped

Instructions

Combine all ingredients except for the chicken thighs in a gallon size zip-top bag an swish around to mix thoroughly. Add the chicken thighs, seal the bag and coat completely. Place the bag in the refrigerator for 2 hours, turning half-way through.
When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, about 6-7 minutes per side. Use a meat thermometer to test the chicken is at 165 degrees. Tent and let rest a couple of minutes.

Recipe Notes

Chicken Thighs - chicken thighs work the best for this because of their tenderness and they are just awesome to suck up the marinade. However, there are other cuts that would work well, too, like leg quarters.

Coconut Milk - I always use sweetened coconut milk because unsweetened lacks so much flavor.

Sweet Onions - sweet onions are my goto. I use them way more often than any other onion, including yellow onions. However, yellow onions will still give you great flavor for this meal.