Hawaiian BBQ Chicken (Plate Lunch Style)

Hawaiian BBQ Chicken (Plate Lunch Style)

Juicy, sweet, and savory Hawaiian BBQ chicken marinated with coconut sugar, garlic, and fresh sambal, then grilled to perfection. Serve with rice and creamy macaroni salad for a classic Hawaiian plate lunch.

Course Dinner, Main Course

Cuisine hawaiian

Keyword chicken, hawaiian bbq, hawaiian chicken, Hawaiian Plate Lunch, hawaiian teriyaki

Prep Time 10

Cook Time 25

Marinate 1

Total Time 1 35

Servings

Calories 355kcal

Author angela@mealstreetkitchen

Ingredients

6 boneless skinless chicken thighs
½ cup soy sauce or gluten-free tamari
¼ cup water
2 cloves garlic minced
½ tablespoon fresh ginger minced
½ teaspoon sesame oil
1 teaspoon fresh garlic sambal or more to taste
½ cup coconut sugar
1 tablespoon avocado oil

Instructions

Place chicken thighs in a gallon-size zip-top bag.
In a small bowl, whisk together soy sauce, water, garlic, ginger, sesame oil, garlic sambal, coconut sugar, and avocado oil.
Pour the marinade over the chicken, seal the bag, and massage gently to coat evenly.
Refrigerate overnight for best flavor.
Preheat grill to medium-high heat. Remove chicken from the marinade and discard excess.
Grill chicken, turning as needed, until cooked through and lightly caramelized, about 5–7 minutes per side. Internal temperature should reach 165°F.
Remove chicken from grill, loosely cover with foil, and rest 10 minutes.
Slice and serve with steamed rice and macaroni salad.

Notes

Notes (Recipe Tips)

Coconut sugar adds a rich, caramel-like sweetness that pairs perfectly with savory soy sauce.
Honey substitute: Lightly warm honey before adding to the marinade so it blends smoothly; watch the grill as honey browns faster than sugar.
Fresh garlic sambal adds heat and depth without overpowering the classic Hawaiian BBQ flavor.
Chicken thighs stay juiciest, but chicken breasts or pork work too.

Nutrition