Hawaiian Chicken Recipe

I think this vibrant, sweet, and tangy chicken recipe might be the one I make most often for weeknight family dinners. The smell of the mango-lime glaze caramelizing in the oven is absolutely irresistible and signals that dinner is almost ready. This is a fresh take on traditional Hawaiian chicken, skipping the usual pineapple for a lush, bright mango base. The real benefit is how simple it is: just a quick blend, a short marinade, and then the oven does all the work. We’re skipping the stovetop sear and letting the oven create tender, juicy chicken thighs every time. My kids love the sweet, sticky coating, which makes it an easy sell even on a busy Tuesday night. Get ready for a new family favorite that looks as good as it tastes, finished with fresh mango for extra pop.

Ingredients

• 900 g (2 lbs) Boneless, Skinless Chicken Thighs
  Use boneless, skinless thighs for maximum tenderness and flavor, as they hold up better to the baking process without drying out. Pat them thoroughly dry before seasoning to ensure the glaze sticks and caramelizes properly. While chicken breast can be used, reduce the cooking time to prevent dryness.
• 2 Ripe Medium Mangoes (about 700 g / 1.5 lbs total)
  Choose ripe mangoes for natural sweetness; one will be pureed for the glaze base, and the second will be finely diced for a fresh garnish. Make sure they are soft to the touch and smell fragrant at the stem for optimal flavor and texture. You can use frozen mango chunks for the puree if fresh are unavailable, but ensure they are thawed first.
• 60 ml (1/4 cup) Soy Sauce
  Provides a deep umami base and necessary saltiness to balance the sweetness of the fruit and brown sugar. Use low-sodium soy sauce if you are watching your salt intake; adjust seasoning accordingly. For a gluten-free option, substitute tamari or coconut aminos.
• 60 ml (1/4 cup) Fresh Lime Juice
  Use fresh-squeezed lime juice for a vibrant, bright acidity that cuts through the rich glaze and complements the mango perfectly. A key component of the marinade and glaze, providing essential tang. Zest from 1 lime is also needed for the finishing garnish.
• 50 g (1/4 cup) Light Brown Sugar, packed
  Essential for creating the caramelization on the chicken and adding depth of sweetness. Avoid using white sugar, as brown sugar offers a richer, molasses-like flavor. Can be reduced slightly if your mangoes are extremely sweet, or if you prefer less sugar.
• 2 cm (1 inch) piece Fresh Ginger, grated
  Provides a warm, zesty, and aromatic spice that is central to the flavor profile. Peel the ginger first, then grate it using a microplane or fine grater for the best results in the marinade. Avoid pre-minced jarred ginger, as fresh provides a much stronger flavor for this hawaiian chicken recipe.
• 3 cloves Garlic, minced
  Adds aromatic depth to the marinade base; ensure the cloves are fresh and finely minced. Use a garlic press or grate the garlic for quick incorporation into the blender. In a pinch, 1 teaspoon of garlic powder can substitute, though fresh is highly recommended.
• 15 ml (1 tbsp) Rice Vinegar
  Contributes a mild, slightly sweet acidity that balances the richness of the soy sauce and chicken. Use unseasoned rice vinegar for this recipe. A small amount of white wine vinegar can be used as a substitute, but adjust based on strength.
• 5 ml (1 tsp) Toasted Sesame Oil
  Adds a crucial nutty and smoky aroma that elevates the entire dish. Use toasted sesame oil (dark color) for the intended flavor, not regular (light color) sesame oil. Add a drop or two to the finished glaze for an extra boost if desired.
• 15 ml (1 tbsp) Cornstarch
  Used to create a smooth slurry that thickens the reserved glaze base into a rich sauce for basting. Whisk thoroughly with water before adding to the saucepan to prevent lumps. Arrowroot powder can be used as a substitute in equal measure.
• 15 ml (1 tbsp) Vegetable Oil
  Used for preparing the baking dish to prevent sticking and aid in caramelization. Use a high smoke point oil like vegetable or canola oil. You can also line the pan with parchment paper for easier cleanup when making this hawaiian chicken recipe.
• 2 g (1/2 tsp) Salt and 1 g (1/4 tsp) Black Pepper
  Basic seasoning to start the chicken before the marinade adds layers of flavor. Adjust to taste, especially if using standard soy sauce instead of low-sodium. Coarse sea salt works best for patting down the chicken.
• 60 ml (1/4 cup) Fresh Cilantro, chopped
  Used as a fresh, bright garnish for color and aroma; essential for the final presentation. Chop just before serving to maximize flavor and appearance. If cilantro is not preferred, use finely sliced green onions (scallions) instead.
• Cooked Jasmine Rice
  The perfect base for serving, providing a neutral canvas for the vibrant sauce and chicken. Cook according to package directions; fluffy white rice is ideal here. Other options include brown rice or cauliflower rice for a low-carb alternative.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the Chicken and Marinade Base
   Pat the chicken thighs completely dry using paper towels; this is essential for proper browning and caramelization. Season lightly with salt and pepper. In a blender, combine the roughly cubed first mango with soy sauce, 30 ml (2 tbsp) of the lime juice, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil. Blend until perfectly smooth. Reserve about 3/4 cup (180 ml) of the glaze base in a separate container, covered, in the refrigerator for later basting; this prevents cross-contamination.
2. Marinate the Chicken
   Place the remaining glaze base (about 1/2 cup) into a large bowl. Add the prepared chicken thighs and toss to coat fully. Let the chicken marinate at room temperature for 30 minutes to absorb initial flavors. For deeper flavor, cover and refrigerate for up to 2 hours.
   Do not marinate for longer than 2 hours, as the lime juice acidity can break down the chicken fibers too much, altering the texture. This hawaiian chicken recipe benefits from a shorter, controlled marinade.
3. Preheat Oven and Prepare Glaze
   Preheat your oven to 200°C (400°F). Lightly grease a baking dish or line a baking sheet with parchment paper for easier cleanup. Remove chicken from the marinade, letting excess drip off, and arrange in a single layer in the baking dish. Discard the used marinade. While the oven preheats, bring the reserved glaze base from the refrigerator to room temperature.
4. Bake and Thicken the Glaze
   Bake the chicken thighs for 15 minutes initially. 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 the mixture to a simmer over medium heat, stirring constantly, for 2-3 minutes until it thickens slightly into a glossy sauce. Remove from heat.
5. Baste and Finish Baking
   After the initial 15 minutes of baking, brush the chicken generously with the thickened mango-lime glaze. Return to the oven and continue baking for another 10-15 minutes, basting with additional glaze every 5 minutes. The hawaiian chicken is done when the internal temperature reaches 74°C (165°F) and the glaze is dark, sticky, and caramelized with a beautiful glossy sheen.
6. Garnish and Serve
   While the chicken finishes, prepare your garnish by finely dicing the second mango, chopping the cilantro, and grating the lime zest. Remove the hawaiian chicken recipe from the oven and allow it to rest for 5 minutes. If desired, you can briefly broil for 1-2 minutes to enhance caramelization (watch closely to prevent burning). Serve immediately on a bed of fluffy jasmine rice, drizzled generously with remaining thickened glaze. Garnish with the fresh cilantro, diced mango, and lime zest.

Tips for Achieving the Perfect Sticky Glaze

The key to a truly sticky, restaurant-quality glaze is layering the sauce and managing the heat. The mango-lime glaze needs high heat to caramelize, but not so much that it burns. The secret to this hawaiian chicken recipe’s texture is careful temperature control and proper cornstarch activation.

• Use the Cornstarch Slurry Correctly: Whisking cornstarch with cold water before adding it to the hot glaze is key to preventing lumps. Ensure the glaze mixture in the saucepan reaches a simmer for the cornstarch to activate and thicken properly.
• Don’t Skip the Basting: Basting every 5 minutes during the final bake layers on the sauce, allowing it to caramelize and build a thick, glossy crust. This creates the signature sticky texture.
• Pat Chicken Dry: The key to great browning and glaze adherence starts with dry chicken. Excess moisture will steam the chicken rather than caramelize the glaze.
• Watch for Broiling: If using the broil setting at the end for extra caramelization, watch it like a hawk. The high sugar content in the glaze can go from perfect to burnt in less than 60 seconds.
  I learned this the hard way when I left the kitchen for a minute to grab a side dish and came back to blackened edges.

Make-Ahead & Meal Prep Options

This hawaiian chicken recipe is fantastic for quick meals. The preparation steps are very meal-prep friendly and make a healthy dinner accessible even on busy weeknights.

• Prepping the Chicken and Sauce: You can prepare the mango-lime glaze base up to 2 days ahead and store it in an airtight container in the refrigerator.
• Marinating: The chicken can marinate in the glaze for up to 2 hours in the refrigerator. For easy meal prep, assemble the marinated chicken in the baking dish in the morning and refrigerate until ready to bake for dinner.
• Leftovers: Store leftover cooked chicken in an airtight container for up to 3 days. Reheat gently in the microwave or oven (150°C/300°F) to preserve moisture.

What to Serve with Hawaiian Chicken

The sweetness and tanginess of the hawaiian chicken recipe pairs perfectly with a variety of side dishes. A neutral base is generally preferred to let the glaze shine, but here are some popular family favorites.

• Jasmine Rice: The ideal companion to soak up all the delicious mango-lime glaze.
• Coconut Sticky Rice: For a richer, sweeter side dish that complements the tropical flavors beautifully.
• Roasted Broccoli or Asparagus: A simple green vegetable provides balance to the sweet and tangy chicken.
• Pineapple Salsa: While this recipe uses mango, a fresh pineapple salsa or a simple cucumber salad adds an extra layer of freshness.
• Cauliflower Rice: A low-carb option that still provides a neutral base for the glaze.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use boneless, skinless chicken breasts. However, thighs are recommended as they stay much juicier during the baking and basting process. If using breasts, reduce the baking time slightly (start checking at 20 minutes) to prevent them from drying out, aiming for an internal temperature of 74°C (165°F).

Can I use canned pineapple instead of fresh mango?

While traditional Hawaiian chicken often uses pineapple, this recipe is specifically formulated for the flavor profile of mango and lime. If you substitute pineapple, you may need to reduce or adjust the brown sugar, as canned pineapple can be very sweet.

Can I use frozen mango for the garnish?

It is highly recommended to use fresh, ripe mango for the garnish. Fresh mango provides the best texture and vibrant color contrast. Frozen mango tends to become mushy when thawed, which isn’t ideal for presentation. When I test new garnishes for this hawaiian chicken recipe, I always choose fresh fruit for the final presentation.

How do I store leftovers and reheat them properly?

Store leftover hawaiian chicken in an airtight container in the refrigerator for 3-4 days. To reheat, you can use the microwave, but for best results, place it in a preheated oven at 150°C (300°F) for about 10-15 minutes until warmed through.

How do I know when the chicken is fully cooked?

The most accurate way to check doneness is by using a meat thermometer. The internal temperature in the thickest part of the chicken should read 74°C (165°F) for safe consumption. The glaze will also be dark and bubbly at this point.

Is this recipe gluten-free?

The recipe as written uses regular soy sauce, which contains wheat. To make it truly gluten-free, substitute the soy sauce with a gluten-free tamari or coconut aminos. Check all other ingredients for hidden gluten.

Conclusion

This easy baked hawaiian chicken recipe is a perfect example of how a few simple ingredients can create a truly memorable meal, delivering on big flavor without the stress. Save this recipe for your next weeknight meal or add it to your regular rotation; it’s a family-friendly favorite that’s great for quick meals.

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