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hawaiian chicken recipe
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A vibrant and easy weeknight chicken recipe featuring a sweet and tangy mango-lime glaze. Boneless chicken thighs are marinated briefly and baked in the oven until caramelized, creating a simple take on Hawaiian chicken that’s perfect for family dinners.
Ingredients
- 900 g (2 lbs) boneless, skinless chicken thighs
- 2 medium ripe mangoes (about 700 g / 1.5 lbs total)
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) fresh lime juice
- 50 g (1/4 cup) packed light brown sugar
- 2 cm (1 inch) fresh ginger, grated
- 3 cloves garlic, minced
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) toasted sesame oil
- 15 ml (1 tbsp) cornstarch
- 15 ml (1 tbsp) vegetable oil
- 2 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper
- 60 ml (1/4 cup) fresh cilantro, chopped
- Cooked jasmine rice, for serving
Instructions
- Prep Chicken and Glaze Base: Pat the chicken thighs dry and season lightly with salt and pepper. In a blender, combine one mango (cubed), soy sauce, 30 ml (2 tbsp) lime juice, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil; blend until smooth. Reserve 180 ml (3/4 cup) of this glaze base for later basting.
- Marinate the Chicken: Place the chicken thighs in the remaining glaze base and toss to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours for deeper flavor.
- Bake Initial: Preheat the oven to 200°C (400°F). Lightly grease a baking dish. Remove the chicken from the marinade (discarding the marinade) and arrange in a single layer in the dish. Bake for 15 minutes.
- Thicken Glaze: While the chicken bakes, transfer the reserved glaze base to a small saucepan. In a separate small bowl, whisk the cornstarch with 30 ml (2 tbsp) of cold water until smooth. Stir this slurry into the glaze base. Bring to a simmer over medium heat for 2-3 minutes, stirring constantly until the glaze thickens slightly.
- Baste and Finish Baking: After the initial 15 minutes, brush the chicken generously with the thickened glaze. Return to the oven and bake for another 10-15 minutes, basting with additional glaze every 5 minutes until the internal temperature reaches 74°C (165°F) and the glaze is caramelized.
- Garnish and Serve: Let the chicken rest for 5 minutes. Prepare the garnish by dicing the second mango and chopping the cilantro; add lime zest if desired. Serve the chicken immediately over jasmine rice, drizzled with any remaining glaze and topped with the fresh garnishes.
Notes
To achieve a crispy skin and proper glaze adherence, ensure the chicken thighs are patted thoroughly dry before seasoning and marinating. For best results, avoid marinating for longer than 2 hours as the acidity from the lime juice can affect the chicken’s texture. When basting, ensure the cornstarch slurry is fully incorporated and activated in the glaze before applying it to the chicken. For extra caramelization, broil for 1-2 minutes at the end, but watch closely to prevent burning due to the high sugar content.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 20 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 100 mg