Firehouse Eats: Hawaiian Chicken Recipe

At the firehouse, meals are more than just fuel – they’re an opportunity to foster camaraderie and comfort, even during the toughest shifts. This Hawaiian Chicken recipe from Los Angeles Fire Department Metropolitan Fire Communications (MFC) and Fire Station 4 brings a taste of the tropics to the station. Paired with white rice and steamed broccoli, this dish is easy to prepare and packed with flavor, perfect for a hearty lunch or dinner.

Hawaiian Chicken Recipe

Ingredients:

• Cook white rice as desired
• Cook broccoli as desired

For the Chicken:

• Yield: 4 to 6 servings
• ½ cup ketchup
• ½ cup soy sauce
• ½ cup packed light or dark brown sugar
• ¼ cup rice vinegar or apple cider vinegar
• 1 (1-inch) piece fresh ginger, peeled and finely grated
• 2 to 3 garlic cloves, peeled and finely grated
• 3½ to 4 pounds bone-in, skin-on chicken pieces
• Grapeseed or canola oil, for brushing the grill grate

Preparation:

Step 1: Marinate the Chicken

In a large bowl or a gallon-sized resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Stir or shake until well combined. Reserve and refrigerate ½ cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.

Step 2: Grill the Chicken

When ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook for 25 to 35 minutes, turning every 5 minutes to prevent burning. Baste the chicken with the reserved marinade after each turn. Cook until the chicken is done (meat should not be pink and juices should run clear). Serve immediately and enjoy!