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Molokai Chicken

Molokai Chicken Recipe

Molokai Chicken is a Hawaiian-inspired grilled chicken dish featuring tender chicken coated in a sweet and savory soy-based glaze. The marinade commonly combines soy sauce, pineapple juice, brown sugar, ginger, and garlic, creating a rich sauce that caramelizes as the chicken cooks.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Total Time 35 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs, about 6–8 pieces
  • 1 tablespoon vegetable oil for grilling or pan-searing
For the Molokai Marinade & Glaze
  • ½ cup soy sauce
  • ¼ cup pineapple juice
  • ¼ cup honey
  • ¼ cup packed brown sugar
  • ¼ cup ketchup
  • 1 tablespoon fresh ginger finely grated
  • 3 cloves garlic minced
  • 1 tablespoon rice vinegar
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon red pepper flakes optional
For Garnishing
  • 2 green onions thinly sliced
  • 1 tablespoon sesame seeds
  • Pineapple wedges optional, for serving

Equipment

  • Large mixing bowl or zip-top bag
  • Measuring cups and spoons
  • Whisk and tongs
  • Grater or microplane for fresh ginger
  • Garlic press or knife
  • Grill or grill pan
  • Small saucepan
  • Serving platter

Method
 

Step 1: Prepare the Marinade
  1. Add the soy sauce, pineapple juice, brown sugar, honey, ginger, garlic, rice vinegar, sesame oil, and black pepper to a bowl. Whisk until the brown sugar is mostly dissolved.
    Set aside a portion of the mixture if you want to use it as a finishing sauce later.
Step 2: Marinate the Chicken
  1. Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn the pieces to coat evenly.
    Cover and refrigerate for at least 2 hours, or preferably overnight. This gives the chicken time to absorb the sweet, savory, and aromatic flavors.
Step 3: Prepare the Grill
  1. Preheat your grill to medium-high heat, around 400°F–425°F (200°C–220°C). Lightly oil the grates to reduce sticking.
    Remove the chicken from the marinade and let excess marinade drip off. Discard the marinade that has contacted the raw chicken.
Step 4: Grill the Chicken
  1. Place the chicken thighs on the hot grill. Cook for approximately 5–7 minutes per side, depending on their thickness.
    Turn the chicken occasionally so it cooks evenly and develops attractive grill marks.
Step 5: Add the Glaze
  1. During the final few minutes of cooking, brush the chicken with a fresh portion of reserved glaze. Turn and brush again to build up a glossy, caramelized coating.
    Be careful not to apply sugary glaze too early, as the brown sugar and honey can burn over high heat.
Step 6: Check for Doneness
  1. Use an instant-read thermometer to check the thickest part of the chicken. Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
    The finished chicken should have a dark, caramelized exterior while remaining juicy inside.
Step 7: Rest and Serve
  1. Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before slicing. This helps retain its juices.
    Serve the Molokai Chicken with steamed white rice, grilled or steamed vegetables, pineapple, or a simple Hawaiian-style macaroni salad for a complete meal.

Notes

Tip: Don't leave raw chicken sitting in the marinade at room temperature. Keep it refrigerated throughout the marinating process.
Best combination: For a restaurant-style presentation, garnish the chicken with green onions, sesame seeds, and a few pineapple pieces and serve it over steamed rice.