Grilled Hawaiian Chicken

Experience the delectable tastes of a Hawaiian luau in just a few simple steps.


3 pounds chicken thighs, boneless, skinless and trimmed of visible fat

2 cups water

2 cups low-sodium soy sauce
1 (13.5 oz.) can coconut milk

1 1/2 cups light brown sugar

1 cup green onions, chopped

¼ cup white onion, chopped

½ tsp. garlic, minced

1 tsp. sesame oil


  • To make the marinade, whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large ceramic or glass bowl. Add chicken thighs and toss to coat evenly. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours or overnight.
  • Preheat the grill for medium heat and lightly oil the grate.
  • Remove the marinated chicken from the bowl and discard the remaining marinade.
  • Grill the chicken 5 to 7 minutes per side, until it is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of the meat should read at least 165° F (74° C).
  • Serve hot with a suggested side of rice, grilled pineapple and steamed broccoli or edamame. Garnish with chopped green onion, celery or another favorite food embellishment.

Note: The recipe makes plenty of marinade for adding more chicken if you entertain guests or want extra for leftovers. 

Nutrition Information

Servings Per Recipe: 8

Per Serving: 530 caloriesprotein 33.4g; carbohydrates 36g; fat 28.6g; saturated fat 14.1g; cholesterol106mg; sugars 28.5g; dietary fiber 1.9g; sodium 2240.9mg; iron 5mg

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