This super easy and delicious dish will transport you all the way to Hawaii without leaving the comfort of your kitchen!
- 3.3 lbs. Chicken
- ½ C Brown Sugar
- 1 C Soy Sauce
- 1½ C Pineapple Juice
- 1 T minced Garlic
- 1½ T minced Ginger
- 1 sliced White Onion
- 1-2 Sliced Jalapenos
- 1½ Tsp Allspice
- 1 Tsp Dry Oregano
- Pinch Nutmeg
- Pinch Cinnamon
- 2 T Extra Virgin Olive Oil
Make the Marinade: In a large bowl combine the Brown sugar with the soy sauce, the pineapple juice, minced ginger, minced garlic and jalapeño, season this with allspice, oregano, nutmeg and cinnamon, mix well until the sugar has dissolved and everything is well incorporated. Set aside for a minute.
Prepare the chicken:
If you are using boneless, skinless chicken pieces: Trim the fat from each each piece. and make two or three cuts on each chicken pieces, this will allow the marinade to season deeper into the meat. (the cuts don’t need to be deep!)
If you are using chicken pieces with the skin and the bone in: Loosen the skin from each chicken piece (without removing it completely), just loosen the skin enough to allow the marinade to get beneath the skin. With a small knife, poke each chicken piece a couple times each to allow the marinade to go deeper into the piece.
Marinate the chicken:
Place the chicken pieces in the same bowl with the marinade and top it with the sliced onion, make sure all the chicken pieces are well covered with the marinade. Marinate this in the refrigerator for at least 6 hours before cooking.
To Bake the chicken:
Preheat the oven to 400ºF (205ºC)
Remove the chicken pieces from the marinade (discard the marinade) Place the chicken pieces in a baking sheet, brush the pieces with olive oil, and bake at 400ºF for about 20-35 minutes or until cooked.
The internal temperature of the cooked chicken pieces should be 165ºF (74ºC).
The boneless chicken pieces will cook faster than the ones with the bone in. And the cooking time will also depend on the size of the chicken pieces.
Let the chicken rest for 5 minutes before serving it.
Prepare the Grill.
Remove the chicken from the marinade. (discard the marinade). Brush the chicken with a bit of olive oil, and grill for about 15-20 minutes or until well cooked. I flipped the chicken pieces every 5 minutes, and brush the chicken pieces with olive oil every time I flipped them.
Let the chicken rest for about 5 minutes before serving it.