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Kilauea Chicken Recipe

This Kilauea Chicken Recipe features juicy grilled chicken thighs marinated in a sweet and spicy Hawaiian-inspired blend of pineapple juice, soy sauce, garlic, ginger, and smoky spices. It's easy to make, packed with bold island flavor, and perfect for weeknight dinners, backyard barbecues, or meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Hawaiian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs
  • ½ cup pineapple juice
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
For Garnish
  • 2 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds

Equipment

  • 1 Large mixing bowl For preparing the marinade
  • 1 Measuring Cups & Spoons For accurate ingredient measurements
  • 1 Whisk To mix the marinade thoroughly
  • 1 Large Zip-Top Bag or Glass Dish For marinating the chicken
  • 1 Outdoor Grill or Grill Pan For grilling the chicken
  • 1 Grill Tongs For safely turning the chicken
  • 1 Basting Brush For applying the cooked marinade glaze
  • 1 Instant-Read Meat Thermometer To ensure safe cooking
  • 1 Serving Platter For resting and serving

Method
 

  1. Whisk together the pineapple juice, soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, sriracha, smoked paprika, and black pepper until the sugar dissolves.
  2. Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, coat evenly, cover, and refrigerate for 4 hours or overnight.
  3. Preheat the grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
  4. Remove the chicken from the marinade and discard the used marinade (or boil it separately if using for basting). Grill the chicken for 5–6 minutes per side.
  5. During the last few minutes of grilling, brush the chicken with the reserved boiled marinade for extra flavor and caramelization.
  6. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
  7. Transfer the chicken to a serving platter and let it rest for 5–10 minutes before slicing.
  8. Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice, Hawaiian macaroni salad, or grilled pineapple.

Notes

  • Marinating overnight creates the deepest flavor.
  • Chicken thighs stay juicier than chicken breasts when grilled.
  • Don't grill over high flames, as the sugars in the marinade can burn quickly.
  • Always let the chicken rest before slicing to keep it juicy.
  • Fresh pineapple juice provides the best flavor and natural tenderness.