Molokai chicken is a Hawaiian-inspired grilled chicken thigh dish with a sticky soy-honey-ketchup glaze that caramelizes over medium-high heat. The recipe relies on overnight marinating and a reserved glaze brushed on during the final minutes of cooking to develop deep, savory-sweet char.
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Make the Marinade. Whisk together the soy sauce, brown sugar, honey, ketchup, pineapple juice, grated ginger, minced garlic, black pepper, and paprika in a large bowl until the brown sugar fully dissolves and the mixture is smooth and glossy, about 1–2 minutes.
Reserve Glaze and Marinate. Pour about one-third of the marinade into a separate container and refrigerate. Place the chicken thighs in a large resealable bag, pour the remaining marinade over them, seal, and refrigerate for at least 4 hours or overnight.
Marinate and Wait. Flip the bag once or twice during the marinating time to ensure even coverage. The chicken will darken slightly and the marinade will thicken at the edges as the flavors soak in.
Preheat and Prep. Remove the chicken from the fridge 20 minutes before cooking. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the cooking surface.
Cook the Chicken. Pat the chicken dry, place on the hot grill, and cook for 5–7 minutes on the first side without moving until dark golden-brown caramelized grill marks form.
Flip and Glaze. Flip each piece and cook for another 5–7 minutes. During the last 2 minutes, brush the reserved glaze onto the chicken in layers. Check internal temperature reaches 165°F (74°C).
Make the Finishing Glaze. Pour the reserved marinade into a small saucepan over medium heat. Simmer for 5–6 minutes until it thickens and coats the back of a spoon.
Rest and Serve. Transfer chicken to a cutting board and rest for 5 minutes. Slice against the grain if desired, drizzle with warm glaze, and top with sesame seeds and sliced green onions.
Store cooked chicken and glaze separately in airtight containers for up to 4 days. Reheat on a grill pan or oven at 350°F (175°C) for 8–10 minutes, then brush with warm glaze.
Grill or grill pan · Meat thermometer
Yes, but thighs stay juicier during grilling. Breasts will cook faster (4–5 minutes per side); watch internal temperature to avoid drying out.
At least 4 hours, but overnight (8–12 hours) develops the deepest flavor. Flip the bag once or twice during marinating.
165°F (74°C) measured in the thickest part. Use a meat thermometer to confirm doneness.
Yes. Bake marinated chicken at 400°F (200°C) for 20–25 minutes, brush with reserved glaze in the last 2 minutes, then broil 2–3 minutes for char.
Yes. Double all ingredients and marinate in two bags or a large container. Grill in batches or use two grill pans to avoid crowding.
