Hawaiian BBQ Baked Chicken Thighs
My Homemade (Gluten Free) Sweet and Smokey Hawaiian BBQ Sauce baked on juicy and irresistibly tasty chicken thighs. This recipe is so easy, you'll be making it every week.
GLUTEN FREE DINNER RECIPE
Lauren Vasnelis
7/29/2026
Hawaiian Barbecue Baked Chicken Thighs
These Hawaiian barbecue baked chicken thighs are juicy, sweet, savory, and full of tropical flavor. Boneless, skinless chicken thighs are marinated in a simple combination of liquid aminos, ketchup, pineapple juice, garlic, and ginger before being baked in the marinade.
After baking, the chicken is basted with the sauce and finished under the broiler for a glossy, caramelized exterior. This easy gluten-free chicken recipe works well for weeknight dinners, meal prep, or a Hawaiian-inspired meal.
Servings: 4
Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Ingredient Breakdown
Boneless, Skinless Chicken Thighs
Boneless, skinless chicken thighs stay juicy and tender while absorbing plenty of flavor from the marinade. They are more forgiving than chicken breasts and are less likely to dry out during baking.
Try to select chicken thighs that are relatively similar in size and thickness so they cook at approximately the same rate. Three pounds provides a generous amount of chicken for four servings.
Liquid Aminos
Liquid aminos is my constant go-to for a Gluten Free style soy sauce substitute. It create the salty, savory base of the marinade. They add depth and balance the sweetness of the ketchup and pineapple juice.
Because liquid aminos already contain a significant amount of sodium, add any additional salt gradually. Different brands may vary slightly in flavor and sodium content. A good substitute to try for a bit less sodium is Coconut Aminos.
Ketchup
Ketchup gives the marinade its barbecue-inspired flavor, along with sweetness, acidity, and body. It also helps create the glossy sauce that surrounds the chicken as it bakes.
During broiling, the ketchup helps the outside of the chicken become darker and more caramelized.
Garlic
Garlic adds a bold savory flavor that balances the sweeter ingredients in the marinade. You can use five freshly minced garlic cloves or five teaspoons of jarred minced garlic.
Fresh garlic may have a stronger flavor, while jarred garlic is a convenient option that reduces preparation time.
Ginger
Ginger adds warmth and a subtle spicy flavor that pairs especially well with pineapple and garlic. You can use freshly grated ginger or prepared ginger paste.
Ginger paste blends quickly and evenly into the marinade, making it an easy option for this recipe. A little goes a long way though so be mindful of adding too much.
Pineapple Juice
Pineapple juice gives the marinade its tropical sweetness and helps balance the salty liquid aminos. It also adds acidity and keeps the overall flavor bright.
Plain pineapple juice works best. Juice drained from canned pineapple may also be used, as long as the pineapple is packed in juice rather than heavy syrup.
Ground Coriander
Ground coriander is optional, but its mild citrus flavor complements the pineapple, garlic, and ginger. A small amount adds warmth without overpowering the other ingredients.
Ingredients
3 pounds boneless, skinless chicken thighs
¾ cup liquid aminos
⅔ cup ketchup
5 cloves garlic, minced, or 5 teaspoons jarred minced garlic
1 teaspoon grated ginger or ginger paste
¼ cup pineapple juice
Salt, to taste
Black pepper, to taste
Ground coriander, optional, to taste
Instructions
Place the chicken thighs in a large resealable plastic bag or marinating container.
Combine the liquid aminos, ketchup, garlic, ginger, pineapple juice, salt, pepper, and optional coriander. Pour the marinade over the chicken and mix until every piece is fully coated.
Seal the bag or container and refrigerate for up to 1 hour or longer.
Preheat the oven to 425°F. Transfer the chicken and all of the marinade to a casserole dish, arranging the thighs in an even layer.
Bake for 20 minutes. Remove the dish from the oven and baste the chicken with the sauce in the bottom of the dish.
Set the broiler to high. Place the baking dish on the bottom oven rack and broil for approximately 5 minutes, watching the chicken carefully. Broil for an additional minute or two if you prefer a darker, crispier finish.
Remove the chicken from the oven and allow it to rest for 10 minutes before serving. Serve immediately and enjoy.
Lauren’s Tips 💛
Choose the Right Baking Dish:
Use a casserole dish large enough to hold the chicken thighs in a mostly even layer while still leaving room for the marinade to bubble as it cooks.
Broil from the Bottom Rack:
Set the broiler to high and place the baking dish on the very bottom oven rack, not directly underneath the broiler. Broil for about 5 minutes while watching the chicken closely. For crispier, more caramelized edges, broil for another minute or two, but do not leave the oven because the chicken can burn very quickly.
Notes
The chicken can be marinated for longer than 1 hour for a stronger flavor. Keep it covered and refrigerated while marinating.
Cooking time may vary depending on the size and thickness of the chicken thighs.
Always confirm that the thickest part of the chicken has reached an internal temperature of at least 165°F before serving.
Broilers vary in strength, so watch the chicken continuously during the broiling step.
The marinade cooks in the casserole dish with the chicken. Do not reserve or serve any marinade that has touched raw chicken unless it has been thoroughly cooked.
Store leftovers with the cooked sauce in an airtight container in the refrigerator for up to 3 to 4 days.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I marinate the chicken for longer than one hour?
Yes. Marinating the chicken longer will allow it to absorb more flavor. Keep the chicken covered and refrigerated until you are ready to bake it.
Can I use bone-in chicken thighs?
Yes, but bone-in chicken thighs will require a longer cooking time. Use a meat thermometer to confirm that the chicken has reached a safe internal temperature.
Can I use chicken breasts instead?
Yes. Boneless, skinless chicken breasts can be substituted, but they may dry out more easily than chicken thighs. The cooking time will depend on their thickness.
Can I use soy sauce instead of liquid aminos?
Yes, but the flavor and sodium level may change. Make sure the soy sauce is gluten-free as needed and reduce or omit any additional salt as needed.
Can I use canned pineapple juice?
Yes. Juice drained from canned pineapple works well as long as the pineapple is packed in juice rather than heavy syrup.
Do I have to broil the chicken?
No. The chicken can still be fully cooked without broiling, but the broiling step creates a darker, more caramelized finish. As always, make sure your chicken reaches 165°F.
Why should the baking dish go on the bottom rack during broiling?
Keeping the dish farther away from the broiler allows the chicken to caramelize more gradually and reduces the chance of burning.
Can I broil the chicken for longer than five minutes?
Yes, but watch it continuously. You can broil it for another minute or two for crispier, darker edges, but it can burn very quickly.
What can I serve with Hawaiian barbecue chicken thighs?
These chicken thighs pair well with rice, cauliflower rice, grilled pineapple, roasted vegetables, coleslaw, steamed green beans, or a fresh salad.
How should I store leftovers?
Allow the chicken to cool, then store it with the cooked sauce in an airtight container in the refrigerator for up to 3 to 4 days.
