How to Make Hawaiian Chicken Thighs
* This post may contain affiliate links to products. If you make a purchase through one of these links Morgan may earn a commission at no extra cost to you.
This recipe for how to make Hawaiian chicken thighs is super easy & one of my go-to dishes. I probably cook these chicken thighs 2-3 times a month since my fiance absolutely loves them. They are a little sweet and a little savory & they go delicious with homemade Hawaiian macaroni salad. I like to serve this dish with steamed rice & garnish with cilantro. Sometimes I pickle carrots and cucumbers and serve them as a small salad.
Ingredients (serves 2-3)
6 chicken thighs
1/8 cup teriyaki sauce
2 tsp minced garlic
1 tsp sriracha sauce
1 tbsp olive oil
2 tbsp brown sugar
Instructions
- Place the chicken thighs in a medium size bowl
- Mix together the ingredients for the marinade & then pour it over the chicken thighs
- cover & leave in the fridge for 24 hours to marinate
- Preheat the oven to 375°F, let the chicken rest on the counter while you preheat the oven (this will help to bring it closer to room temperature before it starts cooking)
- Pour the chicken and marinade into a round glass pie dish or a caserole dish
- Cover the dish with silicone mats or aluminum foil
- Place the dish on to the center rack of the oven and cook for 45 minutes
- While the chicken is baking make 1 cups of rice in the rice cooker
- Serve with Hawaiian Macaroni Salad or any side dish you like (could be steamed veggies!)
- Garnish with fresh cilantro & a Hawaiian roll
- Serve!
Tips: The longer you leave the chicken sitting in the marinade the more flavorful it will get. If you leave it for more than 24 hours it might be too much flavor, honestly. You can even do the marinade for only a few hours. One tip I’ve learned is that once the chicken is done you can strain the marinade and drippings through a metal sieve & then pour the sauce over the chicken and rice, yum!!
