EZPZ Hawaiian Grilled Chicken

The beach and summer seam to just go hand in hand. Who would not to be on a white sand beach in Hawaii. Maybe you can’t make it to the beach, but you can bring some flavor  home tonight. So get your hula skirt on, turn on your favorite summer jams, and lets get a cooking!


  • 1 – 2 lb chicken (I used boneless, skinless breast this time, family preference. My personal favorite is boneless, skinless chicken thighs)

  • ¼ cup Abingdon Olive Oil Company Fused Persian Lime Olive Oil

  • ¼ cup AOOC Pineapple Balsamic Vinegar

  • ¼ cup AOOC Coconut Balsamic Vinegar

  • Seasoning Salt

  • Fresh Ground Pepper


  1. In a medium bowl, whisk together AOOC Fused Persian Lime Olive Oil, AOOC Pineapple Balsamic Vinegar, and AOOC Coconut Balsamic Vinegar.

  2. Place chicken into a gallon zip lock bag, living room so you can “shake.” You may need to use two bags.

  3. Pour the mixture over chicken, seal bag and move around. Play some sweet luau music, put your grass skirt on and sway that chicken to the noise of ocean waves.

  4. When well coated, let rest for a minimum of 10 minutes to soak in all that the flavor.

  5. On a preheated grill, place chicken with space but don’t throw that extra liquid magic away.

  6. Grill on a low temperature, turning often to avoid burning. Lightly use seasoning salt and grind fresh pepper once per side during grilling.

  7. While grilling, take the remaining liquid in the bags and pour into a small sauce pan over low heat. Let bubble and thicken, but don’t forget to stir often not to burn.

  8. Once chicken reaches an internal temperature of 165⁰F, remove from grill, toss in a large, clean bowl with the now thickened glaze made from the remaining “marinade.”

  9. Serve with some EZPZ Grilled Pineapple, sweet corn, and rice.


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