This Hawaiian island inspired BBQ chicken recipe is a tasty variation of the traditional BBQ sauce.
I’ve been going through my mom’s recipe box to pick out recipes to share. She had this method of marking recipes with stars if she liked it and this BBQ chicken recipe made the cut. It’s simply titled ‘BBQ Chicken’ on the recipe card, but like many Hawaiian island recipes, it has a bit of an Asian flair.
This BBQ chicken recipe has a soy sauce, ketchup, and sugar base with addition of ginger for an American/Asian fusion type of marinade. What I like about this recipe is that it doesn’t have the typical vinegar taste found in most barbecue sauces; however, it still gives a nice glaze found in a typical BBQ sauce.The weather is warming up and it's time to start grilling! Here's a great BBQ Chicken recipe with an Asian twist.
One thing to note. While this is great on the grill, to me, it’s best when cooked on a grill pan. The grill pan allows the sauce to caramelize into a nice sticky glaze – YUM! I have the grill pan below and it sits on the gas grill grates and has a fat drain hole. I place a small bowl under the hole to catch the fat/juices.
- 3-4 lbs. boneless chicken thighs - cut into thirds
- 3 cloves garlic, chopped
- 3/4 brown sugar
- 1/2 cup soy
- 1/2 cup ketchup
- 1/4 cup corn syrup
- 1/4 cup Shaoxing cooking wine or white cooking wine
- 1 1/2" ginger, sliced
- Add all the marinade ingredients into a large resealable bag and mix thoroughly. Add in the cut chicken and seal the bag, pushing out as much air as possible. Marinate for 3 hours.
- Place chicken on grill or indoor grill pan. Cook for 5 minutes per side or until chicken pieces are cooked through. If cooking on a grill pan, move the chicken pieces around to pick up any caramelized sauce.
My preferred method to cook this is on a grill pan since it allows the marinade to slightly caramelize on the pan.
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