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+ servings


Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6


  • 2-3 boneless skinless chicken breasts
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 2 tsp garlic powder
  • 2 tsp ground ginger
  • 2 tsp onion powder
  • 2 TBSP Frank's hot sauce any variety
  • 1/4 tsp pepper
  • 2 tsp cornstarch


  • Cut chicken into 6-8 smaller pieces (it grills faster and you can coat more sauce on the chicken when it's in smaller pieces.) Place chicken in an airtight container and set aside.
  • Combine remaining ingredients (except for the cornstarch!) in a 2-cup measuring cup and whisk until smooth. Microwave for 3 minutes. Sauce will boil and reduce slightly. Pour half into the container with the chicken. Let marinate for 2-4 hours.
  • Take 2 TBSP of sauce from the measuring cup and combine with the cornstarch in a small bowl. Stir until smooth, then whisk back into the measuring cup with remaining sauce. Microwave an additional 2 minutes. Set aside until it's time to grill.
  • Grill chicken over medium heat, coating sauce on each side as you cook. Chicken will be done with the internal temperature reaches 165 degrees F. I reserved a small amount of sauce to brush on right after it was taken off the grill to give it a nice glazed look.
  • If you grill pineapple, only brush a small amount of sauce on as it's fairly strong. You don't want to overpower the taste of the pineapple.