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Grilled Polynesian Chicken
A marinade that makes ‘Teriyaki’ chicken pale in comparison. It’s the perfect balance between being robust and tangy, all with a hint of caramelized goodness to round it all out.
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| Servings | Prep Time |
| 4-6servings (at 2 pieces each) | 10mins |
| Cook Time | Passive Time |
| 10-14mins | 3-5hours (marinating minimum) |
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- 2.5pounds (or about 8-12 pieces) boneless skinless chicken thighsI personally prefer bone-in when grilling
- 2cups low sodium soy sauce
- 3/4cup lemons juice, fresh squeezed About 6 medium or 4 large lemons. Add an additional lemon for garnish, if desired.
- 1/2 cup lime juice, fresh squeezed About 6 small or 5 medium limes. Makes just over a 1/2 cup. Add an additional lime for garnish, if desired.
- 1/4cup fresh ginger, minced or grated I like to mince, then squeeze through garlic press to extract extra flavor. Add pressed remains to marinade.
- 3-4cloves fresh garlic, peeled & minced
- 1/3 cup brown sugar1/3 – 1/2 cup brown sugar is best. Any variety, but I prefer dark brown sugar.
- 6stalks green onion, dicedSet aside a stalk or two for garnish
- 1teaspoon black pepper or crushed red pepperOptional
- Whisk together soy sauce, lemon & lime juice, brown sugar, grated ginger, minced garlic, green onion (remember to save some for garnish), and black pepper (if desired) into a large container and mix well.
- Before adding chicken, taste test it & set some aside! I normally put a 1/2 cup in a separate container to be used for dipping sauce or drizzled over rice. Tips: If it seems too salty, add a little more brown sugar until it tastes balanced to your liking. If too sweet, try adding more citrus or soy sauce. Just remember that if you’re using it as a marinade, you want the flavor to be robust!
- Trim away any visible fat. This is not only for cutting unnecessary fat, but also helps reduce flare-ups while grilling.
- Add chicken to the marinade. Ensure that all pieces are fully opened up and covered by the marinade, to make sure that all of that goodness will evenly absorb into each piece. Refrigerate for 3-4 hours minimum, yet 8 (+) hours is best. It is worth the wait, I promise you!
- When ready to cook, heat the grill to medium-high (350° to 400°), and add chicken and cover lid. Cook on each side for about 5-7 minutes per side or until done. Tips: Depending on your grill, you may need to reduce the heat to medium, to make sure the marinade does not burn. The internal temperature of the thickest portion of the thigh should hold at least 165 degrees for 15 seconds.
- Garnish with fresh green onion and even some fresh lemon and lime wedges, if desired. Excellent served with jasmine or sticky rice, some veggies and especially with great company!
Side Notes:
I choose to make this recipe with chicken thighs over breasts, because thighs have so much more flavor and tenderness, with not much more fat. And obviously, you don’t have to use this sauce only for marinating chicken! It is also great when used to dip different meats, globs of sticky-rice, and even grilled veggies into. You can use it for meatless recipes, too! Try drizzling it over your favorite Buddha bowl.
When I speak of ‘quality soy sauce’, I’m really just hating on that Kikkoman stuff (sorry, I just can’t). One brand I love the taste of is made by Shoyu. I get their Low Sodium Soy Sauce.
I’d love to start incorporating some of those ‘better for you’ soy sauces, like Bragg’s Liquid Amino’s , but haven’t experimented with those yet.
Photo Share Update!
GORGEOUS pictures below from Adventures of a Pilot Wife, who made this recipe with her hubby and shared the end results with me! So glad they loved it as much as I do. #ThatPresentationThough!
On that note, if you ever try out any of my recipes, please share with me. I’d love to see!
