Hawaiian Chicken

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Hawaiian Chicken


Grill it, Bake it, or Crock Pot it!!


Cooking Time: 35
Recipes Makes: 10
Calories: 425
Carbs: 20.4
Fat: 7
Protein: 67.5

Ingredients Related Tips

  • 1 c brown sugar packed 
  • 3/4 c ketchup
  • 3/4 c low-sodium soy sauce
  • 1/3 c chicken broth
  • 2 1/2 tsp minced fresh ginger
  • 1 1/2 tsp minced garlic
  • 24 boneless skinless chicken (I used thighs, about 5lbs)


Grill it:

  1. In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
    - BAKE IT: 375 for about 30 minutes

Crock Pot:

  1. Mix together the Brown Sugar, Ketchup, Soy Sauce, Chicken Broth, Ginger, and Garlic in a bowl.
  2. Place Chicken in the Crock Pot
  3. Pour 2/3 of the sauce over the top (save some for brushing on later)
  4. Cook on HIGH for 4 hours, or LOW for 6 hours

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