Hawaiian Barbecue Chicken Recipe

Prepare marinade

In a bowl or shallow dish, whisk together soy sauce, mirin, brown sugar, grated ginger, minced garlic, and toasted sesame oil until sugar is dissolved.

Marinate chicken

Trim excess fat from chicken thighs, pat dry, and place in the dish with the marinade. Reserve 1/2 cup of the marinade for the glaze (do not mix with raw chicken). Cover and refrigerate for at least 30 minutes, up to 4 hours.

Bring to room temperature

About 15 minutes before cooking, remove chicken from fridge to come closer to room temperature. This helps ensure even cooking.

Preheat a grill, grill pan, or heavy skillet over medium-high heat. Brush the cooking surface lightly with vegetable oil to prevent sticking. Pat the chicken thighs lightly to remove excess marinade surface moisture and season both sides with 1/2 tsp salt and 1/4 tsp cracked black pepper.

Grill or sear the chicken thighs 5–7 minutes per side, depending on thickness, until nicely caramelized and internal temperature reaches 165°F (74°C). If the exterior browns too quickly, reduce heat to medium and continue cooking until done. Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing.

Make glaze

While chicken rests, pour the reserved 1/2 cup marinade into a small saucepan. In a small bowl, whisk cornstarch with 1 tablespoon water to make a slurry. Heat the reserved marinade over medium heat until it simmers, then whisk in the cornstarch slurry and honey. Simmer 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in toasted sesame seeds.

Glaze the chicken

Brush or spoon the warm glaze over the sliced chicken to coat evenly. If you prefer a deeper caramelization, return the glazed chicken to the hot pan for 30–60 seconds per side, watching carefully so the sugars don't burn.

Divide 3 cups cooked rice evenly among 4 bowls (about 3/4 cup rice per serving).

Arrange shredded cabbage/mixed greens, pineapple chunks, julienned carrots, and sliced cucumber in sections over the rice to create a colorful build-your-own bowl.

Slice the glazed chicken into bite-sized strips and place over the rice and vegetables.

Garnish each bowl with sliced scallions, a sprinkle of toasted sesame seeds and furikake or shredded nori if using, a spoonful of pickled ginger, and a drizzle of spicy mayo if desired.

Serve with lime wedges on the side for squeezing over the bowl just before eating.