Hawaiian Grilled Chicken

Vicki Butts (lazyme)


My family loves this chicken.

★★★★★ 1 vote
10 Min
40 Min


1/2 c
olive oil
1/3 c
freshly squeezed lemon juice
1/2 c
soy sauce
3 clove
garlic, peeled and minced
1 tsp
fresh oregano
1 tsp
fresh rosemary
1 tsp
fresh basil, optional
1 tsp
1/4 tsp
pepper or lemon pepper
4 lb
chicken, split broilers
olive oil spray

How to Make Hawaiian Grilled Chicken


  • 1Wash chicken and place both halves in a large ziploc bag.
  • 2Squeeze lemon juice; add zest for extra flavor.
  • 3Combine remaining ingredients with the lemon juice and place in bag.
  • 4Refrigerate for several hours (up to 6 hours), turning occasionally.
  • 5Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat.
  • 6If grilling, set chicken on opposite side of the coals to avoid flare-ups.
  • 7At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
  • 8Note:
    For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
  • 9Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups.
  • 10At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again.
  • 11Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
  • 12Variation:
    Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
  • 13Serve garnished with sprigs of rosemary and a lemon wedge.

Printable Recipe Card

About Hawaiian Grilled Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian