Kilauea Chicken Recipe

A spicy, sticky, smoky Hawaiian-style chicken inspired by the flavors of Huli Huli Chicken but with extra heat and deeper caramelization. Perfect for grilling nights and Hawaiian BBQ plates.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 People

Course: BBQ / Grilling, Dinner, Main Course

Cuisine: American Fusion, Hawaiian-American, Tropical

Calories: 380

Ingredients Equipment Method Notes

Ingredients

2 lbs Boneless skinless chicken thighs Trim extra fat
¾ cup Pineapple juice NOT fresh Use canned or bottled only
½ cup Ketchup Preferably without corn syrup
½ cup Soy sauce Low-sodium recommended
¼ cup Brown sugar Light or dark
2 tbsp Rice vinegar Apple cider vinegar works too
1 tbsp Sriracha Add more for extra heat
1 tbsp Worcestershire sauce Adds depth of flavor
1 tbsp Sesame oil Toasted for best taste
1½ tbsp Fresh ginger Minced or grated
1½ tbsp Fresh garlic Minced or grated
1 tsp Chili flakes Optional but gives Kilauea heat
— — Green onions For garnish before serving

Equipment

1 Grill or skillet For cooking
1 Bowl For marinade
1 Whisk Mix marinade
1 Resealable bag Marinating chicken
1 Tongs Flipping
1 Saucepan Optional glaze

Method

Step 1

Whisk marinade ingredients in a bowl.

Step 2

Reserve ⅓ cup for basting.

Step 3

Marinate chicken 8–24 hours.

Step 4

Preheat grill to medium-high.

Step 5

Grill 4–5 minutes per side.

Step 6

Baste and flip repeatedly for glaze.

Step 7

Cook to 165°F and rest.

Step 8

Optional: simmer leftover basting marinade and brush over cooked chicken.

Notes

Use only canned or bottled pineapple juice because fresh juice over-tenderizes the chicken. Marinating longer gives a deeper tropical flavor and helps the glaze caramelize beautifully on the grill.