Authentic Hawaiian Lilikoi BBQ Chicken Recipe for the Arteflame Grill

Introduction

There is nothing quite like the scent of caramelized sugar, ginger, and the floral aroma of passion fruit hitting a hot grill to transport you straight to the beaches of Hawaii. Lilikoi, known elsewhere as passion fruit, is a staple island flavor that bridges the gap between tart and sweet, making it an exceptional base for barbecue sauce. When you cook this Hawaiian Lilikoi BBQ Chicken on an Arteflame grill, you are not just making dinner; you are creating an experience. The high heat of the center grate sears the chicken skins to crispy perfection, while the flat cooktop allows the sugars in the glaze to caramelize gently without burning, a feat difficult to achieve on standard wire grates.

This recipe captures the essence of the “plate lunch” culture found across the islands but elevates it with the smokiness of wood-fired cooking. The acidity of the lilikoi cuts through the richness of the chicken thighs, while the soy sauce and aromatics provide that deep umami backbone essential to Hawaiian cuisine. Whether you are hosting a summer luau or just want to bring a bit of tropical sunshine to a cloudy weekday, this dish delivers bold, authentic flavors that are indistinguishable from what you would find at a roadside stand on the North Shore.

Ingredients

The Chicken

• 4 to 6 lbs Chicken thighs (bone-in, skin-on yield the best flavor and juiciness)
• 2 tbsp Olive oil or vegetable oil
• 1 tbsp Hawaiian sea salt (or kosher salt)
• 1 tsp Black pepper
• 1 tsp Garlic powder

The Lilikoi BBQ Sauce

• 1 cup Lilikoi (passion fruit) juice or pureé (unsweetened)
• 1/2 cup Ketchup
• 1/2 cup Brown sugar, packed
• 1/3 cup Shoyu (soy sauce)
• 2 tbsp Apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Fresh ginger, grated
• 3 cloves Garlic, minced
• 1 tsp Smoked paprika
• 1/2 tsp Red pepper flakes (optional for heat)

Garnish

• 2 tbsp Green onions, thinly sliced
• 1 tbsp Toasted sesame seeds
• Fresh cilantro leaves

Instructions

Step 1: Prepare the Lilikoi Glaze

1. In a medium saucepan, combine the lilikoi juice, ketchup, brown sugar, shoyu, apple cider vinegar, Worcestershire sauce, grated ginger, minced garlic, smoked paprika, and red pepper flakes.
2. Whisk the ingredients thoroughly to ensure the brown sugar dissolves.
3. Place the saucepan on the flat top surface of your Arteflame grill (or a side burner) where the heat is moderate. Let the sauce simmer gently for 10-15 minutes until it thickens slightly. It should coat the back of a spoon. Remove from heat and set aside, reserving half of the sauce for serving and half for basting.

Step 2: Season the Chicken

1. Pat the chicken thighs dry with paper towels to remove excess moisture. This is crucial for achieving crispy skin.
2. Rub the chicken with olive oil to coat evenly.
3. Season generously with Hawaiian sea salt, black pepper, and garlic powder on all sides, paying special attention to the skin.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or seasoning wood.
2. Allow the grill to heat up for about 15-20 minutes. You want the center grill grate to be hot for searing and the outer flat cooktop to be medium-hot for finishing the chicken.
3. Wipe the cooktop down with a little oil to ensure a non-stick surface.

Step 4: Sear and Grill

1. Place the chicken thighs skin-side down on the center grill grate (directly over the fire) for 2-3 minutes to get a nice char and render some fat. Watch closely to prevent flare-ups.
2. Once the skin is golden and crispy, move the chicken to the flat carbon steel cooktop. Arrange them skin-side up on a warmer zone (closer to the center) to continue cooking.
3. Cook for approximately 20-25 minutes, flipping occasionally, until the internal temperature reaches 160°F.

Step 5: Glaze and Finish

1. Once the chicken is nearly done (around 160°F), begin brushing the reserved basting sauce onto the chicken.
2. Flip the chicken and brush the other side, allowing the sauce to caramelize on the hot griddle surface for 1-2 minutes per side. Be careful not to let the sugars burn; move the chicken to the cooler outer edge if necessary.
3. Remove the chicken from the grill when the internal temperature hits 165°F-170°F and the glaze is sticky and glossy.

Step 6: Serve

1. Let the chicken rest for 5-10 minutes to redistribute the juices.
2. Drizzle with the remaining fresh sauce (that was not used for basting).
3. Garnish with sliced green onions, sesame seeds, and fresh cilantro before serving.

Tips

Cooking with fruit-based BBQ sauces requires a bit of finesse regarding temperature control. Because Lilikoi juice and brown sugar have a high sugar content, the glaze can go from caramelized to burnt very quickly if exposed to direct high heat for too long. The beauty of the Arteflame is the ability to manage heat zones. Always keep the chicken on the flat cooktop when applying the glaze, and utilize the cooler outer edges of the ring if the sauce starts to darken too fast. This ensures a sticky, delicious coating without the bitter taste of burnt sugar.

Finding fresh Lilikoi can be a challenge depending on your location. If you cannot find fresh passion fruit, look for frozen pulp in the Hispanic or Asian sections of your grocery store (often labeled as Maracuya). Avoid pre-sweetened juice cocktails or syrups, as these will throw off the balance of the sauce, making it cloying rather than tangy. If using a concentrate, reduce the amount of brown sugar in the recipe by half and taste as you go.

Variations

This Lilikoi BBQ Chicken recipe is versatile and can be adapted to suit different flavor profiles or dietary needs. While the classic Hawaiian version is sweet and tangy, you can easily shift the balance to create something unique. Here are a few variations to try on your grill:

• Spicy Pele Version: Add 2 tablespoons of Sriracha or a minced habanero pepper to the sauce to mimic the heat of the volcano goddess Pele.
• Pineapple-Lilikoi Fusion: Substitute half of the lilikoi juice with pineapple juice and add crushed pineapple to the sauce for a textured, ultra-tropical twist.
• Boneless Option: Use boneless, skinless chicken thighs or breasts. Reduce the cooking time significantly, as these will cook faster and dry out more easily than bone-in cuts.
• Asian-Fusion Style: Add a tablespoon of hoisin sauce and a teaspoon of sesame oil to the marinade for a deeper, savory flavor profile.
• Wing Night: Use this sauce on grilled chicken wings. Sear them hard and toss them in the sauce in a metal bowl right on the cooktop for a sticky finish.

Best pairings

To create an authentic island dining experience, the sides are just as important as the main protein. Hawaiian cuisine is famous for its "plate lunches," which almost always include specific staples that balance the strong flavors of the BBQ meat. Since the Lilikoi sauce is rich and tangy, you want sides that are relatively neutral or creamy to provide a palate cleanser between bites. The goal is comfort food that fills the soul as much as the stomach.

• Steamed Calrose Rice: Short-grain white rice is the standard. Sprinkle it with furikake seasoning for an extra touch.
• Hawaiian Macaroni Salad: A creamy, mayo-heavy pasta salad with grated carrots and onions is the traditional partner for BBQ chicken.
• Grilled Bok Choy: Toss bok choy halves in sesame oil and grill them on the Arteflame until charred for a healthy, crunchy side.
• Grilled Pineapple Rings: Caramelize pineapple slices on the flat top alongside the chicken to enhance the tropical theme.
• Sweet Rolls: Soft, sweet King's Hawaiian rolls are perfect for soaking up any extra sauce on the plate.

Conclusion

Mastering this Hawaiian Lilikoi BBQ Chicken recipe on your Arteflame grill is more than just adding a new dish to your rotation; it is about embracing the Aloha spirit of sharing food and good times with family and friends. The unique combination of the tart passion fruit, the savory shoyu, and the wood-fired smokiness creates a flavor profile that is complex yet incredibly comforting. It is a dish that looks impressive but is rooted in simple, honest ingredients.

As you sit down to enjoy the sticky, glazed chicken with a scoop of rice and mac salad, you will understand why this flavor combination is beloved across the Pacific. Whether you are in a backyard in the Midwest or on the coast, this recipe brings the warmth of the islands to you. Don't forget to make extra sauce—it stores well in the fridge and tastes delicious on pork chops, shrimp, or even roasted vegetables later in the week.