Restaurants›The Dirty Bird›Hawaiian Chicken Recipe

Hawaiian Chicken Recipe

Inspired by The Dirty Bird
Time55m
Serves4

Grilled pineapple and our Orange Teriyaki sauce over our juicy grilled chicken.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

Pineapple & Garnish

To Serve (optional)

Method

Chicken & Marinade

1

Make the Orange Teriyaki Marinade/Sauce

In a medium saucepan, combine 1 cup fresh orange juice, 1/4 cup low-sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 3 minced garlic cloves, 1/2 teaspoon sesame oil, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt. Stir to dissolve the sugar and bring to a gentle simmer over medium heat.

2

In a small bowl whisk 1 teaspoon cornstarch with 1 tablespoon water until smooth to form a slurry. Slowly whisk the slurry into the simmering sauce. Continue simmering 1–2 minutes until the sauce slightly thickens and glossy. Remove from heat and let cool to warm. Reserve about 1/3 cup of the sauce for basting and serving; the remainder will be used to marinate the chicken (cool first).

3

Place the chicken thighs in a shallow dish or zip-top bag. Pour the cooled marinade (not the reserved basting portion) over the chicken, turning to coat. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes quick, up to 2 hours for deeper flavor). Remove chicken from fridge 15 minutes before grilling to take off chill.

Pineapple & Grill

4

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates lightly with 1 tablespoon neutral oil to prevent sticking.

5

Pat the marinated chicken thighs dry lightly with paper towels (reserve any juices) and season lightly with an extra pinch of salt if desired. Place chicken on the hot grill and cook 5–7 minutes per side, depending on thickness, brushing with the reserved sauce during the last 4 minutes of grilling (turn and baste twice). Internal temperature should reach 165°F (74°C).

6

While the chicken cooks, toss the pineapple rings or chunks with a light brush of oil. Grill pineapple 2–3 minutes per side until char marks appear and the fruit is warmed and slightly caramelized. Remove pineapple and keep warm.

7

If you prefer a thicker glaze, transfer the reserved sauce back to the saucepan and simmer 1–2 minutes until slightly thicker, then brush over chicken and pineapple just before serving.

Finish & Serve

8

Transfer grilled chicken to a cutting board and rest 5 minutes. Slice or leave whole according to preference.

9

Arrange chicken on a platter or individual plates, top with grilled pineapple. Spoon additional Orange Teriyaki sauce over the chicken and pineapple.

10

Garnish with sliced green onions and toasted sesame seeds. Serve with steamed rice and lime wedges on the side. Enjoy.