Mary Berry Recipes

Home / Dinner / Glorious Molokai Chicken with a Sticky Glaze

One of the greatest joys in cooking, for me, is discovering a recipe that brings a vibrant burst of flavour and sunshine into the home, especially on a dreary day. And this Glorious Molokai Chicken, my dears, does just that! It's a truly wonderful dish, inspired by the beautiful flavours of the Hawaiian islands, made wonderfully simple for the home cook.

The secret to its sheer perfection lies in a beautifully balanced marinade – a delightful dance of sweet, tangy, and savoury notes from pineapple, soy, ginger, and garlic. This luscious mixture tenderises the chicken to perfection, infusing every bite with an irresistible taste. As it bakes, the marinade transforms into a glistening, sticky glaze that's simply heavenly.

This Molokai Chicken is a real family favourite in my kitchen, perfect for a busy weeknight supper or a relaxed weekend meal. It’s comforting, flavourful, and so very satisfying. You'll find it's surprisingly straightforward to prepare, leaving you more time to enjoy the company around the table. Do give it a try!

Why You'll Love This Recipe

The simple yet potent marinade infuses the chicken with incredible flavour and keeps it wonderfully moist.
The glaze develops a beautiful sticky texture and rich caramelisation during baking, appealing to all ages.
It's a versatile dish that can be baked in the oven or grilled, adapting beautifully to your preferred cooking method.

Ingredients

8 bone-in, skin-on chicken thighs (or 6 boneless, skinless breasts/thighs)
For the Marinade/Glaze:
200ml (scant 1 cup) unsweetened pineapple juice
120ml (1/2 cup) soy sauce (light or all-purpose)
60g (1/4 cup) light brown sugar, packed
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil (optional, for extra flavour)
1/2 teaspoon black pepper
For Garnish (optional):
2 spring onions, finely sliced
1 tablespoon sesame seeds, toasted

Equipment Needed

Large mixing bowl • Whisk • Large non-metallic dish or resealable bag • Large baking tray • Baking parchment or foil • Wire rack (optional) • Basting brush • Measuring jugs and spoons

Step-by-Step Instructions

Begin by preparing your glorious marinade. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil (if using), and black pepper until the sugar has dissolved completely. This creates the foundation of our wonderful flavour!
Carefully place the chicken thighs into a large, non-metallic dish or a sturdy resealable bag. Pour about two-thirds of the marinade over the chicken, ensuring each piece is well coated. Reserve the remaining one-third of the marinade for basting later – this is crucial for that lovely sticky glaze.
Cover the dish or seal the bag and refrigerate for at least 2 hours, or ideally 4 hours, to allow the flavours to truly meld and tenderise the chicken. If you have the time, you can even marinate it overnight for an even deeper taste.
When you're ready to cook, preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking parchment or foil for easy cleanup, and place a wire rack on top if you have one. This helps the chicken crisp up beautifully.
Remove the chicken from the marinade, allowing any excess to drip off. Arrange the chicken pieces in a single layer on the prepared wire rack or directly on the lined baking tray, ensuring they are not overcrowded. Discard the used marinade.
Bake for 20 minutes. Then, remove the tray from the oven and baste the chicken generously with some of the reserved fresh marinade. Return to the oven and continue baking for another 15-20 minutes, basting once more during this time, until the chicken is cooked through and the internal temperature reaches 74°C (165°F). The glaze should be wonderfully sticky and caramelised.
For an extra golden finish, you can switch the oven to grill (broiler) for the last 2-3 minutes, watching it very carefully to prevent burning. The sugars in the glaze can catch quickly, so do keep a watchful eye!
Once cooked, remove the Molokai Chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender, moist chicken every time.
Garnish with a sprinkle of fresh spring onions and toasted sesame seeds, if desired, for a lovely finish. Serve immediately with fluffy rice and a crisp green salad.

Perfect Substitutions

Chicken thighs: You can use boneless, skinless chicken breasts or drumsticks, adjusting cooking time accordingly. Chicken breasts may dry out more quickly, so keep a close eye on them.
Light brown sugar: Dark brown sugar can be used for a deeper molasses flavour, or honey/maple syrup for a slightly different sweetness (use slightly less).
Rice vinegar: Apple cider vinegar or white wine vinegar can be used in a pinch, though rice vinegar offers a milder, slightly sweeter tang.
Fresh ginger: If fresh ginger isn't available, use 1 teaspoon of ground ginger powder, but fresh is always best for that vibrant kick.
Pineapple juice: While key to the flavour, orange juice can be substituted for a different citrusy sweetness.

Serving Suggestions

This glorious Molokai Chicken pairs beautifully with a simple bowl of fluffy white rice, which soaks up all that wonderful sticky glaze. A fresh green salad dressed with a light vinaigrette provides a lovely contrast, or some steamed tenderstem broccoli or asparagus would be simply perfect. For a truly tropical touch, a side of grilled pineapple rings complements the flavours beautifully. If you enjoyed this, you might also love our Mary's Family Favourite Sweet and Sour Chicken and Classic Hearty Sausage Casserole.

How to Store \u0026 Reheat

Leftover Molokai Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a preheated oven at 160°C (140°C fan/Gas Mark 3) for about 15-20 minutes, or until piping hot throughout. You can also reheat it in a microwave, but the skin may not be as crisp. Adding a tablespoon of water or chicken stock to the container before reheating in the oven can help keep it moist.

Mary's Secrets to Success

For truly tender and flavourful chicken, do not skimp on the marinating time; it makes all the difference! When baking, ensure your chicken pieces are in a single layer and not overcrowded, allowing for even cooking and proper caramelisation of that glorious sticky glaze. And remember, basting regularly during the cooking process is the secret to a wonderfully glistening and flavourful crust.

Frequently Asked Questions

Can I use chicken breast for this recipe?

Yes, absolutely! Boneless, skinless chicken breasts work wonderfully, though they may cook a little quicker than thighs, so do keep a watchful eye on them to prevent them from drying out. The marinating time is still beneficial for flavour.

Can I grill or barbecue the Molokai Chicken instead of baking it?

Indeed you can, and it's quite delicious prepared that way! Grill the chicken over medium heat for about 5-7 minutes per side, basting frequently with the reserved marinade during the last few minutes of cooking, until the internal temperature is 74°C (165°F). Be careful not to let the sugary glaze burn.

How long can I marinate the chicken?

For best results and maximum flavour, I recommend marinating for at least 2 hours, and up to 4 hours is simply perfect. You can certainly marinate it overnight, up to 12 hours, but I wouldn't go much longer than that, especially with pineapple juice, as it can start to break down the chicken fibres too much.

What can I do if I don't have fresh ginger?

While fresh ginger provides the most vibrant flavour, you can certainly use ground ginger as a substitute. I'd suggest using about 1 teaspoon of ground ginger for the amount specified. Do remember that ground spices are more concentrated, so a little goes a long way.

How do I ensure my glaze gets extra sticky and caramelised?

The key to a beautifully sticky glaze is regular basting with the reserved marinade during the last half of cooking, and ensuring your oven is hot enough. If you find it's not quite sticky enough, you can finish it under a hot grill (broiler) for a minute or two, watching it very closely to achieve that perfect caramelised finish without burning.