hawaiian bbq chicken recipe with Tangy Lilikoi Glaze

Name: hawaiian bbq chicken recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs; 0.5 cup unsweetened pineapple juice; 0.25 cup light soy sauce; 2 tbsp light brown sugar, packed (for marinade); 1 tbsp grated fresh ginger (for marinade); 2 cloves garlic, minced; 1 tbsp sesame oil; 6 oz (180g) unsweetened lilikoi (passion fruit) puree; 0.25 cup light brown sugar, packed (for glaze); 2 tbsp rice vinegar; 1 tsp grated fresh ginger (for glaze); 1 tbsp cornstarch; 2 tbsp water; 2 spring onions, thinly sliced; 1 tsp toasted sesame seeds, for garnish

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I think we can all agree that a simple weeknight meal that tastes like vacation is a good thing. This easy hawaiian bbq chicken recipe fills your kitchen with a vibrant, tropical aroma and gives you juicy, caramelized chicken every time. We’re skipping basic teriyaki in favor of a bright, sweet-and-sour lilikoi glaze that caramelizes perfectly under the broiler. Using boneless chicken thighs ensures maximum juiciness and keeps prep simple for a quick family meal. Marinate ahead of time and cook in minutes for a restaurant-quality meal right at home. It’s a guaranteed crowd-pleaser that brings a little bit of aloha to your dinner table.

Ingredients for Hawaiian BBQ Chicken with Lilikoi Glaze

900 g (2 lbs) boneless, skinless chicken thighs: Choose thighs over breasts for a juicier result and better flavor absorption during marination. Pat them dry thoroughly before marinating to encourage better browning. Ensure the thighs are boneless and skinless for quick cooking and easier glazing.
120 ml (1/2 cup) unsweetened pineapple juice: Provides a tenderizing base for the marinade and adds a classic Hawaiian sweetness. Opt for 100% juice without added sugar to control the final flavor balance. This works alongside the soy sauce to create the signature flavor profile.
60 ml (1/4 cup) halal-compliant light soy sauce: Adds essential savory and umami notes to balance the sweetness of the fruit juices. Using light soy sauce prevents the marinade from becoming too dark or overly salty. A low-sodium version can be used to control salt content if desired.
30 g (2 tbsp) light brown sugar, packed (for marinade): Helps to balance the acidity of the pineapple juice and aids in initial caramelization during cooking. Use packed light brown sugar for consistent measurement and a softer flavor. This sugar amount is separate from the glaze sugar amount listed below.
15 ml (1 tbsp) grated fresh ginger (for marinade) and 2 cloves garlic, minced: These aromatics add depth and spice to the marinade, cutting through the richness of the chicken thighs. Use fresh ginger and garlic for the best flavor, avoiding powdered alternatives. Mince the garlic very finely to ensure it releases flavor without burning during cooking.
15 ml (1 tbsp) sesame oil (for marinade): Adds a nutty depth to the marinade, a small amount goes a long way. Use toasted sesame oil for a stronger flavor, or regular sesame oil for a more subtle note. Be careful not to use more than 1 tablespoon, as too much can overpower the delicate lilikoi flavor.
180 g (6 oz) unsweetened lilikoi (passion fruit) puree: The star ingredient for the tangy glaze; lilikoi provides a distinct sweet and tart flavor. Look for lilikoi puree in the frozen section of specialty grocery stores or online; ensure it is unsweetened. If lilikoi puree is unavailable, passion fruit puree from concentrate can be used as a close substitute.
50 g (1/4 cup) light brown sugar, packed (for glaze): This sugar provides the necessary sweetness to balance the tart lilikoi puree and caramelize into a glossy coating. This amount is specifically for the glaze and is separate from the marinade sugar. Adjust slightly based on the tartness of your specific lilikoi puree.
30 ml (2 tbsp) rice vinegar (for glaze): Adds a clean acidity that brightens the glaze and cuts through the richness of the chicken. Use standard rice vinegar; avoid seasoned rice vinegar, which contains added sugar and salt. This enhances the overall tangy flavor profile.
5 ml (1 tsp) grated fresh ginger (for glaze): Provides a final touch of zing in the glaze, complementing the ginger in the marinade. Grate finely to release maximum flavor without adding large, fibrous pieces to the smooth glaze. This small amount provides significant impact.
15 ml (1 tbsp) cornstarch and 30 ml (2 tbsp) water (for slurry): A quick thickening agent for the glaze, ensuring it sticks to the chicken during broiling. Whisk thoroughly with water before adding to the saucepan to prevent lumps. The slurry ensures the glaze reduces quickly to a perfect, brushable consistency.
2 spring onions (green onions) and 5 ml (1 tsp) toasted sesame seeds: Essential garnishes that add color, freshness, and texture contrast to the rich, glossy chicken. Slice the spring onions thinly on a bias for a professional presentation. Ensure sesame seeds are toasted for enhanced flavor and crunch.

Step-by-Step Instructions

Marinate the Chicken Thighs: Pat the chicken thighs thoroughly dry with paper towels to prepare them for marination. In a large bowl or resealable bag, whisk together the pineapple juice, light soy sauce, 30g brown sugar, 15ml grated ginger, minced garlic, and sesame oil. Add the chicken thighs to the marinade, ensuring every piece is coated; seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Prepare the Tangy Lilikoi Glaze: While the chicken marinates, begin preparing the glaze. In a small saucepan, whisk together the lilikoi puree, 50g brown sugar, rice vinegar, and 5ml grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, then reduce heat to low.
Thicken the Glaze: In a separate small bowl, whisk together the cornstarch and 30ml water to form a smooth slurry. Pour the cornstarch slurry into the simmering lilikoi mixture while whisking constantly. Continue to whisk for 1-2 minutes until the glaze thickens to a glossy, brushable consistency, then remove from heat and set aside.
Preheat and Prepare for Cooking: Preheat your oven broiler to high heat, or prepare a grill for medium-high heat cooking. To prevent sticking and allow for easy cleanup, line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken thighs on the wire rack, discarding any leftover liquid from the marinade bowl.
Cook and Glaze the Chicken: Place the baking sheet with chicken under the preheated broiler; broil for 5-7 minutes per side (or grill for 6-8 minutes per side). Continue cooking until the internal temperature reaches 74°C (165°F) and the chicken is lightly browned. During the final 2-3 minutes of cooking, generously brush the prepared lilikoi glaze over the chicken, flipping once to glaze both sides and allow the sugars to caramelize slightly. If the edges look like they’re burning too fast, just move the rack down a level for the last few minutes.
Rest and Serve: Remove the chicken from the heat and let it rest on a cutting board for at least 5 minutes before slicing or serving whole. This resting period allows the juices to redistribute, ensuring a tender and moist final product. For plating, arrange the glossy, caramelized chicken on a white plate alongside rice, then drizzle with additional glaze and garnish with thinly sliced spring onions and toasted sesame seeds.

Tips for Perfect Glazing and Caramelization

Prevent Burning the Glaze

Because the lilikoi glaze contains sugar, applying it too early will cause it to burn before the chicken is cooked through. Always wait until the chicken is nearly done (about 2-3 minutes before reaching final temperature) before brushing on the glaze. Use a wire rack to allow heat circulation and prevent the chicken from sitting in juices, which inhibits browning.

For Juicier Chicken

Using boneless chicken thighs ensures a moister result than chicken breasts, especially under high heat. Patting the chicken dry before marination and cooking is crucial for achieving a crispy exterior. Letting the chicken rest for 5 minutes after cooking keeps it juicy and prevents the juices from running out when sliced.

Achieving the Right Thickness

The cornstarch slurry is key to thickening the glaze so it clings nicely to the chicken. If your glaze seems too thin after cooking, ensure you bring it to a simmer before adding the slurry and whisk vigorously for a full minute to activate the cornstarch. If it thickens too much, add a teaspoon of hot water to thin it out slightly.

Serving Suggestions and Make-Ahead Tips

Classic Pairings

Serve this hawaiian bbq chicken recipe with fluffy white rice to soak up the extra glaze. For a traditional plate lunch experience, add a scoop of simple macaroni salad on the side. Roasted or grilled vegetables like asparagus, bok choy, or bell peppers pair well with the tangy sauce.

Kid-Friendly Add-ons

The sweet and tangy flavor of the lilikoi glaze is generally very popular with kids. Cut the chicken into bite-sized pieces for easy eating. I often serve a side of steamed broccoli or carrots with fresh pineapple chunks to balance the meal, which my kids always enjoy.

Meal Prep Shortcuts

The chicken can be marinated in advance for up to 4 hours, making weeknight cooking faster. Prepare the lilikoi glaze entirely ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat the glaze gently before brushing it on the chicken during the final cooking minutes.

FAQs (Frequently Asked Questions)

What is lilikoi and where can I buy it?

Lilikoi is the Hawaiian name for passion fruit. It has a distinctive sweet, tart, and floral flavor. You can typically find lilikoi or passion fruit puree in the frozen fruit section of specialty grocery stores, or order it online. Look for unsweetened puree to control the sugar level in the glaze.

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breasts. However, be aware that chicken breasts cook faster and are leaner, so they may dry out more easily under high heat. Reduce the cooking time by 1-2 minutes per side and check the internal temperature carefully.

Can I make this in a slow cooker or Instant Pot?

For a slow cooker or Instant Pot, you would first cook the chicken in the marinade. Then, remove the chicken, reduce the sauce on the stovetop with a cornstarch slurry, and return the chicken to coat. This method works well for making shredded chicken, but will not achieve the caramelized, high-heat glaze effect described in the recipe.

Can I grill this chicken outside?

Yes, this recipe works perfectly on a grill. Prepare the grill for medium-high heat (around 375-400°F/190-200°C) and cook the chicken for 6-8 minutes per side. Apply the glaze during the last 2-3 minutes of cooking, being careful of flare-ups due to the sugar content. Ensure the internal temperature reaches 165°F (74°C) before removing from heat.

Is this recipe spicy?

No, this hawaiian bbq chicken recipe is not spicy. The use of fresh ginger adds a warm note but not heat. If you want to add spice, you can include a pinch of cayenne pepper in the marinade or add a dash of sriracha to the glaze.

How do I store leftovers and reheat them?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven, taking care not to overcook. Adding a fresh drizzle of glaze or a new garnish helps refresh the texture and flavor.

Conclusion

This easy hawaiian bbq chicken recipe with tangy lilikoi glaze brings a unique, vibrant flavor profile to your dinner table without requiring a complex cooking process. The balance of sweet, savory, and tart notes makes it a perfect choice for healthy family dinners. Save this recipe to Pinterest for later and share it with your friends!

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