Hawaiian BBQ

Hawaiian BBQ Feast

I don’t know about you but I love Hawaiian BBQ restaurants. We used to have one near our house but for some reason it closed and turned into a sushi bar. I was kind of sad to see it go, but I digress. So I searched on the internet to find the marinade or sauce or whatever it is that they use to make the meat so tasty. I looked and looked and tried some recipes but none had that perfect flavor.

Fast forward a few years…we were at a friends house for a birthday and someone was there cooking the most amazing Hawaiian BBQ’d meat. I asked for the recipe but they couldn’t tell me because they said they really didn’t know all that was in it. Defeated, I let my wife know and figured I had to savor the food right then. Later on in the party my wife and I and one of her friends were sitting down talking about the food. I mentioned my sadness again at not having the recipe and her friend (Fina) said it was easy. I was dumbfounded, the person with the answer had been in front of me the whole time. I didn’t even think to ask her. She told me what the basic ingredients were and I was so excited so I made it a few days later and low and behold the tastiness was found at last. Thanks to Fina for her insight.

Now to go along with the meat you need to add the famous Hawaiian Macaroni Salad and sticky rice they always serve with the meat. I have added the salad recipe below. As for the sticky rice I will leave that up to you and your rice cooker.

Oh and don’t forget the Sriracha!!

Hawaiian Chicken

Hawaiian BBQ Feast

Me and a lot of direction from my wife’s friend Fina.

The Meat and Marinade

  • Boneless skinless Chicken Thighs, beef short ribs, or any kind of meat you want to use.
  • 1 C. packed light brown sugar
  • 1 C. soy sauce (I don’t recommend the Dark kind, it’s too strong, the regular cheap-o will do)
  • 4-5 cloves of garlic chopped
  • 1 1/2 T. fresh ginger root chopped
  • 1/4-1/2 large onion sliced

Marinade Directions

  1. In a bowl, mix the brown sugar and soy suace together. Keep mixing until almost all the sugar is dissolved in the soy sauce.
  2. Add in the garlic, ginger and onion and mix.
  3. Let the mixture sit for a few minutes.
  4. Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinade for at least 4 hours.

For the Grill

  • 13×9 Pyrex dish or smaller depending on the amount of meat you have
  • 1 stick of butter (trust me this is the linchpin)
  • 4-5 green onions sliced small

Grilling Directions

  1. Place Pyrex dish on the hot grill if you have room otherwise you can put it in the oven.
  2. Add the butter to the Pyrex so it starts to melt.
  3. Add the meat to the grill and cook to perfection.
  4. When the pieces of meat are done place them in the Pyrex to let swim in buttery goodness until all are done and add the green onions.

Grilling the meat and letting the butter melt in the Pyrex

Adding the meat to the butter

Hawaiian Chicken

Hawaiian Macaroni Salad

Courtesy of food.com

  • 3 C. cooked elbow macaroni cooled (if its hot the mayo will melt and it will be a mess)
  • 1 C. Mayonnaise
  • 1/4 C. milk
  • 1/4 C. grated carrot

Directions

  1. Pour all ingredients in a bowl and mix.
  2. Refrigerate until you are going to eat it.
  3. Add more mayo if it needs it before you eat it.

Sticky Rice

Follow direction on package.

32 Responses to “Hawaiian BBQ”

  1. Tristine

    This looks so yummy! So I’m definitely following you on pinterest! Yay!!

    Reply
  2. Joanna

    I bet this would be good with a side of grilled pineapple too! Looks delicious!

    Reply
  3. Tobias @ T and Tea Cake

    Whoah, I so wish the season would allow me to do some BBQing! This just looks so utterly delicious and you’re right – this IS easy to do! Never had Hawaiian BBQ (or anything Hawaiian, alas…) before.

    It has to be sort of frustrating that the answer to your question was there the whole time but also satisfying to have finally found it! Thank you for sharing!

    Cheers,
    Tobias

    Reply
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  5. Lisa

    Hi!! I tried your recipe yesterday and it is one of the best things I have ever eaten, in fact I reviewed it on my blog at http://www.totallypinterested.com…can‘t wait to make it again! Thanks.

    Reply
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  7. Denise Rypma

    Made these last night and they were awesome!!!! Can’t wait to try the marinade with pork tenderloin. Thanks so much for sharing this great recipe!

    Reply
  8. Amy

    This sounds delicious! Thank you for sharing. I LOVE Hawaiian food. You should try Aloha Shoyu, its a Hawaiian brand soy sauce. You will be amazed at the difference in taste and will never be able to use any other brand again! :)

    Reply
  9. SoCalMom

    w0w! So yummy! defiantly will be making this one several times a month! I skipped the butter to cut down calories…still so delish!
    My fam bam says,
    Thank You!

    Reply
  10. mori davari

    ohlala its great.

    Reply
  11. Leon

    Just made this recipe last night. It was a major success. I’ve always been looking to find the secret to Hawaiian chicken and feel as though you’ve given it away for the rest of us to share. Good work

    Reply
  12. John

    My wife & I just finished dinner. I made fresh grilled pineapple and brown rice as side dishes. We both loved the recipe. She took a photo of the chicken to put on her facebook, it just like your photo.

    Reply
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  14. Dave Daniels

    Awesome recipe Lee! Made it last night for the kids and they loved it.

    Reply
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  16. Mari

    I make chicken similar to this but use hoisin sauce instead of soy, looks really good, I will try.

    Reply
  17. Alexis

    How can I cook this if I don’t have a grill? I live in a condo and we can’t have them…will a stove work just as well? And if so what temperature does everyone suggest and for how long?

    Reply
    • Lee

      You could probably cook it in a pan or on a griddle. Better yet you could get a grill pan, the ones with the ridges and simulate grilling. I would cook it over medium high heat. This my be something you will need to play with so it doesn’t burn because there is a lot of sugar in it. Then for the Pyrex/butter part you could put that in the oven at 250-300 degrees, this part is mainly to get the butter melted and keep the chicken warm and marinating in that butter. Again the temp is something you will need to play with since I haven’t done it that way. Good luck Alexis I hope it works out well for you.

      Reply
  18. Linda G.

    I cannot wait to try this out! I had been lazy and buying a small store package of Hawaiian BBQ sauce and was thinking- Why am I paying so much for so little when I know I can make it at home? I will have to try this next time since I already have some meat marinating in the other mix. What an easy recipe, thank you!

    Reply
  19. Felicia S.

    My husband made this chicken a couple of weeks ago for the family and it was amazing! My husband doesn’t like chicken but he went back for seconds because it was soooo good. Thank you for sharing this recipe!

    Reply
  20. JujubaSD

    Spot on! Tried your marinade and added a dash of seasame oil. So ono!!!!

    Like someone said, try and get a hold of Aloha Shoyu, this is what they use on the islands. I also grate the garlic and ginger.

    For the mac salad, another common ingredient is maui sweet onions, but again grate it to get all the flavorful juices. And alaea sea salt to taste.

    Thanks for the marinade share. I was playing around with ratios, but I love this one the best :D

    Reply
  21. Michelle

    For those who don’t have a grill, you can make the marinade using 1cup ratios of shoyu, brown sugar, and water. Add garlic and ginger and put ingredients in pan and boil. Chicken is tender and juicy. Serve with rice. May not have the grilled flavor, but still yummy! ;)

    Reply
  22. Sherry M.

    I have made this SEVERAL times now and it is to die for and my husbands friends think I am da Bomb cook

    Reply
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  24. Delia

    What is the meat to marinade ratio for this recipe? Thanks!

    Reply
    • Best Recipes Evar

      About 2-3 lbs of meat per the amount in from the recipe, maybe a bit more. I like it to be a bit liquidy so if you see that it’s a bit dry after you put the meat in make another batch of the marinade. It’s really a preference.

      Reply
  25. Donna

    I really want to try this with port tenderloin but am not quite sure how to prepare the meat before I add it to the marinade. Should the meat be cut, such as in cubes or in rounds from the raw stage before I put in into the marinade and then on the grill.

    Reply

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