Hawaiian Bbq Chicken Food

HAWAIIAN BBQ CHICKEN

Steps:

• Prepare the marinade: Place the chicken thighs in a large bowl or plastic bag. In a bowl, mix the brown sugar with the soy sauce and pineapple juice until almost all of the sugar has dissolved.
• Add the garlic, ginger and onion; mix well. Add to the chicken and let marinate in the refrigerator for at least 4 hours.
• Grill the chicken: Place a 13x9" baking dish on the grill or in the oven (on "Warm") if you don't have room. Add the butter and let it melt. Let the chicken come to room temperature for about 30 minutes.
• Grill the chicken over indirect heat for about 30-45 minutes or until done. Remove the grilled chicken from the grill and place in the melted butter, turning each piece to coat completely.
• Garnish the chicken with green onions and serve.

HAWAIIAN BBQ CHICKEN RECIPE

Steps:

• First of all, separate the canned slices of pineapples from the juice and reserve both for later use.
• Secondly, add BBQ sauce, soy sauce, reserved pineapple juice, ketchup, sesame oil, onions, powdered or chopped garlic, powdered or chopped ginger in a small mixing bowl, and combine them well. Also, reserve ½ cup of the prepared marinade for later use.
• Then marinate the chicken with the remaining marinade batter, cover it with cling wrap or aluminum foil, and refrigerate for about 2 to 8 hours.
• When it's time to BBQ the chicken, take a water-filled pan and boil the long-grain white rice in it.
• Now, for grilling the chicken, light up your smoker with the woodchips of your choice.
• Grill chicken over the smoker while brushing it using a food brush with reserved marinade and melted butter, especially in the last few minutes, and cook until the internal temperature of the chicken reaches 165 degrees F.
• In a pan, roast some black cumin in vegetable oil and then grease both sides of pineapple slices with vegetable oil. In the last few minutes, grill each side of pineapple slices for at least 2 minutes or until they have slightly softened and formed a grilled texture.
• Finally, top the boiled white rice with deliciously grilled chicken and pineapple slices for serving your meal. Sprinkle some thinly sliced green onions, and here you go. Enjoy!

HAWAIIAN BBQ CHICKEN

Steps:

• Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.

GRILLED HAWAIIAN CHICKEN

Steps:

• Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard the marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED HULI HULI CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

HAWAIIAN GRILLED CHICKEN

Steps:

• Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
• When chicken is cooked, place each piece into the butter and onion "bath", turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion "bath", pushing already-coated pieces to the side until all pieces have been coated.

HAWAIIAN BARBECUE CHICKEN

Steps:

• Preheat oven to 400ºF. Spread vegetables onto bottom of 13x9-inch baking dish; top with chicken.
• Mix remaining ingredients; pour evenly over chicken. Cover loosely with foil.
• Bake 30 min. or until chicken is cooked through. Serve with hot cooked rice.

BBQ HAWAIIAN CHICKEN

Steps:

• Marinate chicken pieces in other ingredients overnight.
• Parboil chicken in marinade 20 minutes.
• Grill 5 minutes per side until done.

HAWAIIAN BBQ'D CHICKEN

Steps:

• Marinate the chicken thighs with the rest of the ingredients except the BBQ sauce (if using) for 30 minutes or up to overnight. Reserve some of the marinade for basting.
• Cook chicken thighs smooth-side down on a hot grill until grill marks show, about 3 minutes. Turn and cook until grill marks show on the other side, about 5 minutes.
• Keep cooking, turning over every 2 minutes, about 10 to 12 minutes.
• When chicken is almost finished cooking, brush with reserved marinade mixed with the *BBQ sauce if using, *when I use the BBQ sauce I go about half marinade, half BBQ sauce, measurements are approximate.
• Top with chopped cilantro and serve with grilled pineapple slices over rice.