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Hawaiian bbq chicken on a cutting board
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Hawaiian BBQ Chicken (for plate lunch)

his version of Hawaiian Plate Lunch consists of teriyaki bbq chicken, steamed rice and creamy macaroni salad. Yummy and Simple.
Course Dinner, Main Course
Cuisine hawaiian
Keyword chicken, hawaiian bbq, hawaiian chicken, Hawaiian Plate Lunch, hawaiian teriyaki
Prep Time 10 minutes
Cook Time 25 minutes
Marinate 1 day
Total Time 1 day 35 minutes
Servings 6
Calories 355kcal
Author angela@mealstreetkitchen

Ingredients

  • 6 boneless skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 cloves garlic minced
  • 1/2 tablespoon fresh ginger minced
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sambal
  • 1/2 cup packed brown sugar
  • 1 tablespoon canola oil

Instructions

  • Place chicken thighs in a gallon sized ziploc bag. In a bowl, whisk together remaining ingredients to create marinade. Pour marinade in the bag with the chicken and massage it around so that all of the chicken is in the marinade. seal bag and place in the refrigerator to marinate overnight. Remove chicken from marinade and cook on a hot grill turning as needed until chicken is cooked through. 165 degrees internal temperature on meat thermometer. Remove meat from the grill and cover  with foil. let meat rest 10 minutes before serving. Once meat has rested, slice and serve with rice and macaroni salad.

Nutrition

Calories: 355kcal | Carbohydrates: 20g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1193mg | Potassium: 303mg | Fiber: 1g | Sugar: 18g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg