Hawaiian Chicken


  • 1/3 cup ketchup
  • 1/3 cup soy sauce
  • 1/3 cup packed light brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha, optional
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sesame oil, plus more to taste
  • 1 1/2 tablespoons garlic, minced
  • 1 1/2 tablespoons fresh ginger, peeled and minced
  • 3 pounds chicken thighs, boneless, skinless, and trimmed of visible fat


  1. Combine the ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic, and ginger in a medium to large mixing bowl to make the marinade.
  2. Add 1/4 cup of the marinade to a smaller bowl and refrigerate for later.
  3. Add the chicken to the remaining marinade, tossing it to coat all the pieces evenly.
  4. Cover and refrigerate the mixing bowl for 2-8 hours.
  5. Once you’re ready to cook the chicken, preheat the grill to medium heat.
  6. Add the chicken and grill, basting with the separated 1/4 cup of marinade.
  7. Grill the chicken until it is fully cooked, about 15 minutes.
  8. Serve hot.

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