Hawaiian grilled chicken offers a delicious tropical twist on the classic backyard favorite, combining savory, sweet, and creamy coconut notes into one irresistible dish. Tender, boneless, skinless chicken thighs are marinated in a rich blend of soy sauce, brown sugar, green onions, garlic, and coconut milk for maximum flavor.
This is more than just grilled chicken — it’s a full flavor experience. Minimal prep time means you can enjoy maximum payoff, making it perfect for both casual weeknight dinners and festive summer gatherings. It pairs beautifully with rice, fresh pineapple, or grilled vegetables for a complete island-inspired meal.
Why You’ll Love This Hawaiian Grilled Chicken
This recipe goes beyond the basics. The coconut milk tenderizes the meat while adding a subtle tropical creaminess. The soy sauce and brown sugar create a perfect salty-sweet balance, while fresh green onions bring a pop of brightness. You can marinate it overnight and have dinner ready in under 15 minutes of grill time. Versatile, flavorful, and always crowd-pleasing — it’s a dish you’ll make again and again.
Ingredients
Here’s what you’ll need to create this island-inspired dish:
5.3 pounds boneless, skinless chicken thighs, trimmed of excess fat
1 cup low-sodium soy sauce (or Aloha Shoyu for authentic Hawaiian flavor)
1 cup water
1 to 1 ½ cups packed brown sugar
½ bunch green onions, chopped (reserve the other half for garnish)
½ teaspoon minced garlic
1 teaspoon sesame oil (optional, but adds great depth)
1 (13.5-ounce) can coconut milk
Step-by-Step: How to Make Hawaiian Grilled Chicken
Prepare the marinade
In a large mixing bowl, whisk together soy sauce, water, brown sugar, chopped green onions, minced garlic, sesame oil, and coconut milk until well combined.Marinate the chicken
Add the chicken thighs, making sure each piece is fully coated in marinade.Chill and infuse flavor
Cover the bowl (or seal in a large freezer bag) and refrigerate for at least 8 hours — overnight is best for deeper flavor infusion.Preheat your grill
Set your outdoor grill or indoor grill pan to low heat to prevent the marinade’s sugars from burning.Grill to perfection
Cook chicken for 5–7 minutes per side, until fully cooked and lightly charred. The internal temperature should reach 165°F.Serve and garnish
Arrange chicken over coconut rice, garnish with green onions, and drizzle with a touch of soy sauce if desired.
Helpful Tips
Use Aloha Shoyu for a more authentic flavor. If using Kikkoman, go for the low-sodium version.
Marinating overnight will give the best flavor and tenderness.
Keep the heat low when grilling to avoid burning the sugars in the marinade.
Make extra — leftovers store and reheat beautifully.
Substitutions and Variations
Protein swap — Try chicken breasts, pork chops, or even tofu for a vegetarian option.
Sweetener alternatives — Use honey or coconut sugar instead of brown sugar.
Add some heat — A pinch of red pepper flakes or a splash of sriracha will spice things up.
Pineapple twist — Grill pineapple slices alongside the chicken for a sweet, tangy side.
Storage Instructions
Refrigerate — Store leftovers in an airtight container for up to 4 days.
Freeze — Freeze cooked chicken for up to 3 months. Thaw in the fridge before reheating.
Reheat — Warm gently over low heat with a splash of coconut milk or water to keep it moist.
Nutritional Information
(Approximate per serving, based on 8 servings)
Calories: 320
Protein: 28g
Carbohydrates: 14g
Sugars: 12g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
Sodium: 750mg
Serving Suggestions
Island classic — Serve with coconut rice for the ultimate pairing.
Fresh flavors — Pair with mango salsa or a tropical fruit salad.
Grilled sides — Zucchini, peppers, and asparagus are perfect partners.
Party platter — Slice and serve on skewers for easy appetizers.
Frequently Asked Questions About Hawaiian Grilled Chicken
1. Can I use chicken breasts instead of thighs?
Yes, but watch the cooking time closely to prevent drying out.
2. Can I bake this instead of grilling?
Absolutely — bake at 375°F for 25–30 minutes or until the internal temperature reaches 165°F.
3. What can I serve with Hawaiian grilled chicken besides rice?
Try quinoa, roasted sweet potatoes, or a crisp green salad for lighter options.
4. Is coconut milk necessary?
While optional, it makes the chicken unbelievably tender and gives it that signature tropical flavor.
Conclusion
Thanks for joining me in making this flavorful Hawaiian grilled chicken! The coconut milk makes the chicken melt-in-your-mouth tender, while the sweet-savory marinade creates an unforgettable depth of flavor. Whether you’re enjoying it fresh off the grill or reheating leftovers for a quick lunch, this dish brings sunshine to any table. I’m so happy you’re part of this food-loving community, and I hope this recipe adds a little island magic to your week. Happy cooking, and aloha from my kitchen to yours! 🌺
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Hawaiian Grilled Chicken
- Total Time: 8 hours 24 minutes
- Yield: 8 servings 1x
Description
Hawaiian Grilled Chicken is an island-inspired recipe that blends soy sauce, brown sugar, coconut milk, and green onions for a perfectly tender, flavorful meal. Ideal for weeknights or gatherings, this recipe delivers tropical taste with minimal prep.
Ingredients
5.3 lbs boneless, skinless chicken thighs, trimmed
1 cup low-sodium soy sauce (Aloha Shoyu recommended)
1 cup water
1 to 1 ½ cups packed brown sugar
½ bunch green onions, chopped (reserve half for garnish)
½ tsp minced garlic
1 tsp sesame oil (optional)
1 (13.5-oz) can coconut milk
Instructions
Prepare the marinade
In a large mixing bowl, whisk together soy sauce, water, brown sugar, chopped green onions, minced garlic, sesame oil, and coconut milk until well combined.Marinate the chicken
Add the chicken thighs, making sure each piece is fully coated in marinade.Chill and infuse flavor
Cover the bowl (or seal in a large freezer bag) and refrigerate for at least 8 hours — overnight is best for deeper flavor infusion.Preheat your grill
Set your outdoor grill or indoor grill pan to low heat to prevent the marinade’s sugars from burning.Grill to perfection
Cook chicken for 5–7 minutes per side, until fully cooked and lightly charred. The internal temperature should reach 165°F.Serve and garnish
Arrange chicken over coconut rice, garnish with green onions, and drizzle with a touch of soy sauce if desired.
Notes
Use low heat to prevent the marinade’s sugar from burning.
Coconut milk adds tenderness and rich flavor—don’t skip it if possible.
Try grilling pineapple alongside the chicken for an authentic Hawaiian touch.
- Prep Time: 10 minutes (+8 hours marinating)
- Cook Time: 14 minutes
Nutrition
- Serving Size: 1 piece (approx. 6 oz)
- Calories: 320
- Sugar: 12g
- Carbohydrates: 14g
- Protein: 28g