If you’ve tried Kilauea Chicken from Hawaiian Bros, you already know why people want to recreate it at home. The chicken is juicy, smoky, sweet, and finishes with a spicy kick that stands out from the restaurant’s other menu items. The challenge is finding a recipe that actually tastes close to the original and explains how to cook it properly on an indoor grill.
This guide shows you how to make a Kilauea Chicken recipe on a George Foreman Grill using simple ingredients. You’ll learn how to make a flavorful sweet and spicy sauce, choose the best cut of chicken, avoid common mistakes, and cook the chicken safely without drying it out. While this recipe is inspired by Hawaiian Bros Kilauea Chicken, it is a homemade copycat and not the restaurant’s official recipe.
What Is Kilauea Chicken?
Kilauea Chicken is a grilled chicken dish served at Hawaiian Bros Island Grill. It is known for its sweet and spicy flavor, making it the hottest chicken option on the restaurant’s menu. The name “Kilauea” comes from one of Hawaii’s most active volcanoes, which reflects the dish’s fiery taste.
Unlike traditional barbecue chicken, Kilauea Chicken combines a savory marinade with a glaze that balances sweetness, saltiness, garlic, ginger, and chili heat. The result is chicken that has a lightly caramelized outside while staying juicy inside.
Most copycat recipes use ingredients such as:
- Soy sauce
- Sweet chili sauce
- Garlic
- Fresh ginger
- Brown sugar or honey
- Sesame oil
- Sambal oelek or sriracha
- Rice vinegar
Although every homemade version is a little different, these ingredients create a flavor that is similar to the restaurant’s popular dish.
Quick Facts About Kilauea Chicken
| Feature | Details |
|---|---|
| Flavor | Sweet, savory, and spicy |
| Heat Level | Medium to hot |
| Cooking Method | Grilled |
| Best Chicken | Boneless thighs or breasts |
| Homemade Version | Copycat recipe inspired by Hawaiian Bros |
| Safe Internal Temperature | 165°F (74°C) |
Is This the Official Hawaiian Bros Kilauea Chicken Recipe?
No.Hawaiian Bros has never publicly shared its official Kilauea Chicken recipe. That means any version you find online is a copycat recipe created by home cooks who have tested different ingredient combinations.
This recipe aims to capture the same balance of flavors by combining sweet chili sauce, soy sauce, garlic, ginger, and chili paste. While it may not be identical to the restaurant’s version, many people find it delivers a very similar taste using ingredients that are easy to buy.
Being clear about this is important because it sets realistic expectations. Instead of promising an exact match, this recipe focuses on creating a delicious homemade version that captures the sweet, smoky, and spicy character people enjoy.
Why You’ll Like This Recipe
There are many copycat recipes online, but this one is written specifically for George Foreman Grill users.
Here’s why it works well:
- Uses simple ingredients found in most grocery stores.
- Designed for indoor grilling.
- Ready in about 30 minutes, plus marinating time.
- Easy enough for beginners.
- Adjustable spice level.
- Works with chicken breasts or thighs.
- Uses a food-safe cooking method.
- Great for weeknight dinners or meal prep.
Another advantage of cooking on a George Foreman Grill is that both sides of the chicken cook at the same time. This shortens cooking time while helping the meat stay juicy.
Kilauea Chicken Ingredients
Most of the ingredients are pantry staples. Together, they create a sweet, spicy, and savory glaze that closely matches the flavor profile people expect from Hawaiian Bros Kilauea Chicken.
Chicken
You will need:
- 2 pounds boneless skinless chicken thighs or chicken breasts
- 1 tablespoon vegetable oil (optional, for extra browning)
- Chopped green onions for garnish
- Sesame seeds for garnish (optional)
Chicken thighs stay juicy and absorb marinades well, while chicken breasts are leaner and cook slightly faster.
Sauce and Marinade Ingredients
For the marinade and glaze:
| Ingredient | Amount |
|---|---|
| Low-sodium soy sauce | ½ cup |
| Sweet chili sauce | ⅓ cup |
| Honey | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Rice vinegar | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| Fresh garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Sambal oelek or sriracha | 1 to 2 tablespoons |
| Black pepper | ½ teaspoon |
| Cornstarch (optional, for thicker glaze) | 1 teaspoon |
Why These Ingredients Work
Why These Ingredients Work
Soy Sauce
Adds saltiness and a rich umami flavor that forms the base of the marinade.
Sweet Chili Sauce
Provides sweetness while giving the glaze its signature sticky texture and glossy finish.
Honey & Brown Sugar
Help the sauce caramelize on the grill while balancing the spicy ingredients.
Garlic & Ginger
Add fresh, aromatic flavor commonly found in Hawaiian-inspired chicken recipes.
Rice Vinegar
Adds a light tang that keeps the sauce balanced without becoming overly sweet.
Sambal Oelek or Sriracha
Creates the spicy kick that makes Kilauea Chicken stand out from milder grilled chicken recipes.
Optional Garnishes
These ingredients are optional but add color and texture.
- Chopped green onions
- Sesame seeds
- Fresh lime wedges
- Thin pineapple slices
- Chopped cilantro
A squeeze of fresh lime just before serving brightens the flavors without making the chicken taste sour.
Best Chicken Cut for Kilauea Chicken
Both chicken thighs and chicken breasts work well for this recipe, but they produce slightly different results.
The choice depends on whether you prefer extra juiciness or a leaner meal.
Chicken Thighs
Boneless, skinless chicken thighs are the closest option to many restaurant-style grilled chicken recipes.
Why Choose Chicken Thighs?
Stay Juicy
Chicken thighs retain more moisture during grilling, helping every bite stay tender and juicy.
Richer Flavor
Their higher fat content creates a deeper, more flavorful taste than chicken breasts.
Less Likely to Dry Out
Thighs are more forgiving if cooked a little longer, making them ideal for beginners.
Holds the Glaze Well
The sweet and spicy sauce clings well to thighs, giving each bite plenty of flavor.
Best For
First-time cooks, meal prep, and anyone looking for the juiciest and most flavorful results.
Chicken Breasts
Chicken breasts are a great option if you want a leaner meal with plenty of protein.
To keep them juicy, pound thicker pieces to an even thickness before marinating. This helps the chicken cook more evenly on a George Foreman Grill.
Why Choose Chicken Breasts?
Leaner Than Thighs
A lower-fat option that works well if you prefer lighter meals without sacrificing flavor.
High in Protein
Provides plenty of lean protein, making it a great choice for balanced meals and meal prep.
Cooks Quickly
Thin, evenly sized chicken breasts cook fast on a George Foreman Grill.
Easy to Slice
Perfect for serving in rice bowls, fresh salads, sandwiches, and wraps.
Best For
Health-conscious meals, family dinners, sandwiches, wraps, and quick weeknight recipes.
Chicken Thighs vs. Chicken Breasts
Best Chicken Cut for Kilauea Chicken
Chicken Thighs
Best for juicy results. They stay tender and hold the sweet spicy glaze well.
Chicken Breasts
Best for a leaner meal. Pound them evenly so they do not dry out.
Best Beginner Pick
Use boneless chicken thighs if you want the easiest and juiciest result.
Quick Tip
For the best results on a George Foreman Grill, choose chicken pieces that are about ½ to ¾ inch thick. If some pieces are much thicker than others, gently pound them to an even thickness before marinating. This helps every piece cook evenly and reach a safe internal temperature without drying out.
Quick Recipe Steps
1. Mix Sauce
Combine soy sauce, sweet chili sauce, garlic, ginger, honey, and chili paste.
2. Marinate Chicken
Coat the chicken and chill for at least 30 minutes, or longer for deeper flavor.
3. Preheat Grill
Heat the George Foreman Grill for about 5 minutes before adding chicken.
4. Grill and Glaze
Cook until 165°F, then brush sauce near the end to avoid burning.
How to Make Kilauea Chicken on a George Foreman Grill
This recipe is simple enough for beginners but delivers bold flavor with the right preparation. Marinating the chicken first helps it stay juicy while allowing the sweet and spicy flavors to soak into the meat.
Step 1: Make the Sauce
In a medium bowl, whisk together:
- ½ cup low-sodium soy sauce
- ⅓ cup sweet chili sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 1 to 2 tablespoons sambal oelek or sriracha
- ½ teaspoon black pepper
Taste the sauce before adding it to the chicken. If you prefer less heat, reduce the sambal oelek or sriracha. If you enjoy extra spice, add a little more.
Tip: Reserve about ¼ cup of the sauce before marinating the chicken. You can use this fresh portion as a glaze later. Do not reuse marinade that has touched raw chicken unless you boil it first.
Step 2: Marinate the Chicken
Place the chicken in a large zip-top bag or shallow dish.
Pour most of the marinade over the chicken and coat every piece evenly.
Cover and refrigerate for:
| Marinating Time | Result |
|---|---|
| 30 minutes | Good flavor |
| 2 to 4 hours | Better flavor |
| Overnight | Best flavor |
Avoid marinating for more than 24 hours because the texture can become too soft.
Step 3: Preheat the George Foreman Grill
Always preheat the grill before adding the chicken.
- Plug in the grill.
- Close the lid.
- Allow it to heat for about 5 minutes or until the ready light turns on.
- Lightly oil the grill plates if your model tends to stick.
Preheating helps create better grill marks and reduces sticking.
Step 4: Grill the Chicken
Remove the chicken from the marinade.
Shake off any excess marinade before placing it on the grill. Too much sauce can drip onto the grill and burn.
Arrange the chicken in a single layer without overlapping.
Close the lid gently. Let the floating hinge rest naturally on the chicken. Do not press down on the handle, as this squeezes out flavorful juices.
Step 5: Brush With Sauce
About 1 to 2 minutes before the chicken finishes cooking, brush on the reserved sauce.
This gives the chicken a glossy glaze without allowing the sugars to burn.
If you want extra flavor, brush on another light layer immediately after removing the chicken from the grill.
Step 6: Rest and Serve
Transfer the chicken to a clean plate.
Let it rest for 3 to 5 minutes before slicing.
Resting allows the juices to settle inside the meat, making every bite more tender.
Garnish with:
- Chopped green onions
- Sesame seeds
- Lime wedges
- Grilled pineapple (optional)
Serve immediately with your favorite sides.
How Long to Cook Kilauea Chicken on a George Foreman Grill
Cooking time depends on the thickness of the chicken and your grill model. The times below are good starting points, but always check the internal temperature instead of relying only on the clock.
Kilauea Chicken Cooking Guide
Chicken Breast
½ to ¾ inch thick. Cook about 5 to 8 minutes until it reaches 165°F.
Chicken Thighs
Cook about 5 to 9 minutes. Thighs stay juicy and handle spice well.
Safe Temperature
Use a food thermometer. Chicken is safe when the center reaches 165°F.
Note: These times are estimates. Grill models, chicken size, and starting temperature can all affect cooking time.
Safe Internal Temperature for Chicken
The safest way to know your chicken is fully cooked is to use a food thermometer.
Insert the thermometer into the thickest part of the chicken without touching bone.
The chicken is ready when it reaches:
165°F (74°C)
Avoid cutting into the chicken to check if it is done. This allows the juices to escape and can make the meat drier.
Quick Safety Checklist
- ✔ Preheat the grill.
- ✔ Cook until the center reaches 165°F.
- ✔ Let the chicken rest for 3 to 5 minutes.
- ✔ Use clean utensils for cooked chicken.
- ✔ Refrigerate leftovers within 2 hours.
How Spicy Is Kilauea Chicken?
Kilauea Chicken is generally considered the hottest chicken option on the Hawaiian Bros menu.
Its flavor starts with a touch of sweetness, followed by a noticeable chili heat. Most people describe it as balanced rather than overwhelmingly spicy.
The heat usually comes from ingredients such as:
- Sambal oelek
- Sriracha
- Chili paste
- Crushed red pepper
- Sweet chili sauce
The sweetness from honey and brown sugar helps balance the spice instead of covering it.
How to Make It Less Spicy
One of the benefits of making this recipe at home is that you can easily adjust the heat level.
If you prefer a milder version:
- Use only 1 teaspoon of sambal oelek or sriracha.
- Add an extra tablespoon of sweet chili sauce.
- Increase the honey slightly.
- Leave out crushed red pepper if using it.
- Serve with extra rice to balance the heat.
Spice Level Guide
| Spice Level | Recommended Amount |
|---|---|
| Mild | 1 teaspoon sambal or sriracha |
| Medium | 1 tablespoon |
| Hot | 2 tablespoons |
| Extra Hot | 2 tablespoons plus crushed red pepper |
You can always add more heat later, but it is difficult to reduce the spice once the sauce has been mixed.
Expert Tips for the Best Kilauea Chicken
These simple tips can make a big difference in the final result.
- Marinate for at least 2 hours if possible.
- Preheat the grill every time.
- Shake off excess marinade before grilling.
- Add the glaze near the end of cooking.
- Let the chicken rest before slicing.
- Slice against the grain for a more tender bite.
- Check the internal temperature with a food thermometer instead of guessing.
- Cook chicken pieces that are similar in size so they finish at the same time.
These small details help create juicy chicken with a flavorful glaze that is much closer to the restaurant-style experience.
What to Serve With Kilauea Chicken
Kilauea Chicken pairs well with simple side dishes that balance its sweet and spicy flavor. Many of these are similar to what you would find in a Hawaiian-style plate lunch.
Best Side Dishes for Kilauea Chicken
White Rice
Steamed white rice soaks up the sweet and spicy sauce while balancing the heat of the chicken.
Macaroni Salad
A creamy macaroni salad adds a cool, mild contrast to the bold flavors of the glaze.
Grilled Pineapple
Natural sweetness and light smokiness make grilled pineapple a perfect Hawaiian-inspired side.
Seasoned Vegetables
Broccoli, zucchini, bell peppers, carrots, or green beans add color, texture, and extra nutrition.
More Serving Ideas
Try Hawaiian rolls, coconut rice, cucumber salad, coleslaw, or a fresh fruit salad for a complete meal.
Common Mistakes to Avoid
Even a simple recipe can go wrong if a few basic steps are skipped. These tips will help you get juicy, flavorful chicken every time.
Common Kilauea Chicken Grilling Mistakes
Adding Sauce Too Early
Honey and sugar can burn quickly on a hot grill. Brush the glaze on during the last 1 to 2 minutes of cooking or immediately after grilling.
Skipping the Preheat
A cold grill can cause sticking and uneven cooking. Preheat your George Foreman Grill for about 5 minutes or until the ready light turns on.
Using Thick Chicken Pieces
Very thick chicken cooks more slowly and may brown before the center is fully cooked. Pound thicker pieces to about ½ to ¾ inch for even cooking.
Cooking by Time Only
Cooking time is only a guide. Always use a food thermometer and cook chicken until it reaches 165°F (74°C).
Pressing Down on the Grill Lid
Let the floating hinge rest naturally on the chicken. Pressing the lid forces out flavorful juices and can make the meat dry.
Forgetting to Rest the Chicken
Cutting into the chicken too soon lets the juices escape. Let it rest for 3 to 5 minutes before slicing for the best texture.
Storage and Reheating
Kilauea Chicken stores well, making it a great choice for meal prep.
Refrigerator
- Allow the chicken to cool completely.
- Store it in an airtight container.
- Refrigerate for up to 4 days.
Freezer
- Place cooled chicken in a freezer-safe container or freezer bag.
- Freeze for up to 3 months.
- Label the container with the date for easy tracking.
Reheating
For the best texture:
- Microwave in short intervals until heated through.
- Reheat in a skillet over medium heat.
- Warm in a 325°F oven until the chicken reaches 165°F again.
If the sauce has thickened, add a small splash of water before reheating.
Kilauea Chicken Recipe Card
| Recipe Details | |
|---|---|
| Recipe Name | Kilauea Chicken on a George Foreman Grill |
| Cuisine | Hawaiian-Inspired |
| Course | Main Course |
| Prep Time | 15 minutes |
| Marinating Time | 2 hours |
| Cook Time | 6 to 8 minutes |
| Total Time | About 2 hours 25 minutes |
| Servings | 4 |
| Difficulty | Easy |
Print
Ingredients
2 pounds boneless skinless chicken thighs or breasts
½ cup low-sodium soy sauce
⅓ cup sweet chili sauce
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 to 2 tablespoons sambal oelek or sriracha
½ teaspoon black pepper
Green onions and sesame seeds for garnish
Instructions
- Whisk together all sauce ingredients.
- Reserve ¼ cup of the sauce for glazing.
- Marinate the chicken for at least 2 hours.
- Preheat the George Foreman Grill for about 5 minutes.
- Remove excess marinade from the chicken.
- Grill until the internal temperature reaches 165°F.
- Brush with the reserved sauce during the final minutes of cooking.
- Rest for 3 to 5 minutes before serving.
- Garnish and enjoy.
Frequently Asked Questions
Final Thoughts
This Kilauea Chicken recipe brings the sweet, smoky, and spicy flavors of Hawaiian Bros Kilauea Chicken into your own kitchen with ingredients that are easy to find. By marinating the chicken, preheating your George Foreman Grill, glazing it near the end of cooking, and checking for an internal temperature of 165°F, you can enjoy juicy, flavorful chicken with confidence. While this is a copycat recipe rather than the restaurant’s official version, it is a simple and reliable way to enjoy a similar meal whenever you like.
