Mix the coconut aminos, ketchup, garlic, ground ginger and sea salt together in a measuring cup or bowl until the marinade is well combined.

Transfer the boneless skinless chicken thighs to a large bowl, tupperware container, or zip lock bag and pour in all of the marinade. Stir everything around until all of the chicken thighs are coated in marinade. Cover with plastic wrap (or seal the container or zip lock) and refrigerate for at least 20 minutes (ideally several hours).

When you’re ready to bake the chicken, preheat the oven to 425 degrees Fahrenheit.

Lightly spray a casserole dish, roasting pan, or rimmed baking sheet with cooking spray and transfer the chicken along with the marinade to the dish, arranging it into a single layer.

Bake on the center rack of the preheated oven for 20 minutes. Remove the chicken from the oven to baste it with the sauce/juices. Place the oven on the high broil setting and move the chicken to the shelf that is third from the top. Broil for 6 to 8 minutes, or until the chicken reaches your desired level of crisp.

Remove the Hawaiian BBQ chicken from the oven and allow it to rest for 10 minutes before slicing and serving.

Serve Hawaiian BBQ chicken with your favorite side dishes. I love it with steamed white rice or coconut rice, pineapple slices, green onion, and coleslaw.