If you are craving a burst of tropical flavors and the perfect balance of sweet and savory, this Hawaiian Grilled Teriyaki Chicken Recipe is your new go-to. Tender, juicy chicken thighs bathed in a vibrant marinade made from pineapple juice, soy sauce, and a touch of brown sugar create a taste experience that transports you straight to a beachside luau. Whether you’re grilling for a family dinner or a weekend get-together, this recipe is as dependable as it is delicious, guaranteed to impress anyone lucky enough to dig in.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Hawaiian Grilled Teriyaki Chicken Recipe, and luckily, the list is simple but packed with flavor-boosters that make every bite a delight.
- 2 pounds boneless, skinless chicken thighs: Chosen for their tenderness and juicy texture that perfectly absorb the marinade.
- 1/2 cup low-sodium soy sauce: Adds the essential salty backbone without overpowering the dish.
- 1/4 cup pineapple juice: Brings natural sweetness and a tropical tang that’s signature to Hawaiian-style cooking.
- 1/4 cup brown sugar: Balances the tartness and deepens the marinade with rich molasses notes.
- 2 tablespoons rice vinegar: Provides a subtle acidity to brighten the flavors.
- 1 tablespoon sesame oil: Infuses a nutty aroma that enhances the overall taste profile.
- 2 cloves garlic, minced: Packs a punch of savory goodness that complements the sweetness.
- 1 tablespoon fresh ginger, grated: Adds warmth and a zesty kick to the marinade.
- 1 tablespoon cornstarch + 2 tablespoons water (optional): Used for thickening the reserved marinade into a luscious glaze during grilling.
- Sliced green onions and sesame seeds: Perfect garnishes for a fresh, flavorful, and visually appealing finish.
How to Make Hawaiian Grilled Teriyaki Chicken Recipe
Step 1: Prepare the Marinade and Chicken
Start by whisking together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger to make a vibrant marinade. The synergy of these ingredients creates an irresistible sweet and savory base that will soak deeply into the chicken thighs. Reserve about 1/4 cup of this marinade—you’ll use it later to make a glaze that locks in all those rich flavors. Place the chicken thighs in a resealable bag or shallow dish and pour over the marinade, making sure each piece is generously coated. Refrigerate for at least 2 hours; overnight is even better to maximize the flavor infusion.
Step 2: Preheat the Grill and Prepare for Cooking
When you’re ready to cook, preheat your grill to medium-high heat. This temperature is key to getting those picture-perfect grill marks and caramelizing the sugars in the marinade, creating that classic teriyaki char without drying the chicken out. Remove the chicken from the marinade and set aside the leftover liquid you saved for the glaze step.
Step 3: Grill the Chicken
Place the chicken thighs on the grill and cook for about 5 to 7 minutes on each side. Cooking time depends on thickness, so keep an eye out for the internal temperature reaching 165°F to guarantee juicy, safe-to-eat meat. As the chicken grills, pour your reserved marinade into a small saucepan and bring it to a simmer. If you prefer a thicker glaze, stir in your cornstarch-water mixture and cook for another 2 to 3 minutes until syrupy and glossy.
Step 4: Glaze and Rest
Brush this thickened marinade generously over the chicken during the last few minutes of cooking. This not only boosts flavor with an extra punch but also gives the chicken a shiny, appetizing finish. Once off the grill, let the chicken rest for about 5 minutes—this step is crucial to keep it juicy and tender. Slice into beautiful pieces and get ready for the best bite of the day.
How to Serve Hawaiian Grilled Teriyaki Chicken Recipe
Garnishes
Don’t underestimate the power of garnishes. A scattering of sliced green onions adds a fresh, mild bite, while a sprinkle of toasted sesame seeds brings a slight crunch and nutty flavor that elevates the dish visually and gastronomically.
Side Dishes
This chicken shines brightest alongside island-inspired sides. Think fluffy coconut rice that complements the sweet marinade or grilled pineapple slices for a double dose of tropical flair. A crisp slaw with a tangy dressing can offer the perfect refreshing counterbalance.
Creative Ways to Present
Make your Hawaiian Grilled Teriyaki Chicken Recipe party-ready by serving it on skewers alongside colorful veggies or layering it over a vibrant salad with mango and avocado. For a quick meal, pile slices onto a warm tortilla for a Hawaiian teriyaki chicken wrap anyone would love.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Grilled Teriyaki Chicken keeps beautifully for up to 3 days when stored in an airtight container in the refrigerator. The chicken retains its flavors and can easily be reheated for a quick, satisfying meal.
Freezing
If you want to keep your meal for longer, freeze the grilled chicken in a freezer-safe bag or container. For best quality, consume within 2 months. Thaw overnight in the fridge before reheating.
Reheating
To bring leftovers back to life, gently reheat in a skillet over medium heat or use the microwave. Be careful not to overcook as the chicken is already cooked; just warm through to enjoy that juicy, tender texture again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and more forgiving on the grill, chicken breasts work well too if you watch the cooking time carefully to avoid drying them out.
What if I don’t have a grill? Can I cook this indoors?
You can definitely use a grill pan or broiler indoors for similar results. Just keep an eye on the chicken to get that beautiful caramelization without burning it.
Is the marinade safe to eat as a sauce?
The marinade should be boiled before using as a sauce to kill any bacteria from the raw chicken; this recipe handles that by simmering and thickening the reserved marinade for glazing.
Can I make this recipe gluten-free?
Yes! Simply swap the soy sauce for a gluten-free tamari or coconut aminos to keep the flavors intact without gluten.
How long should I marinate the chicken for the best flavor?
While 2 hours works well, marinating overnight really allows the pineapple juice and spices to deeply penetrate the chicken, resulting in a more flavorful dish.
Final Thoughts
Making the Hawaiian Grilled Teriyaki Chicken Recipe is like inviting a tropical getaway straight to your backyard. The blend of sweet, savory, and tangy flavors combined with juicy grilled chicken will quickly make this a staple in your cooking rotation. Give it a go, and watch it become a new favorite for family and friends alike!
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Hawaiian Grilled Teriyaki Chicken Recipe
- Prep Time: 10 minutes (plus at least 2 hours marinating)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-Inspired
- Diet: Dairy-Free
Description
This Hawaiian Grilled Teriyaki Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of soy sauce, pineapple juice, brown sugar, and aromatic spices. Grilled to perfection, the chicken is glazed with a thickened teriyaki sauce, delivering a tropical, sweet-savory flavor inspired by island cuisine. Ideal for an easy and delicious main course, it’s perfect served with coconut rice or grilled pineapple for a complete meal.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Thickening Sauce (Optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Reserve 1/4 cup of this marinade in a separate container for the sauce glaze later.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
- Preheat the Grill: Heat your grill to medium-high heat to prepare for cooking the chicken. This ensures a nice sear and grill marks.
- Grill the Chicken: Remove the chicken thighs from the marinade and discard the used marinade. Place the chicken on the hot grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken has attractive grill marks.
- Prepare the Sauce Glaze: While the chicken grills, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the simmering marinade to thicken the sauce, cooking for an additional 2 to 3 minutes until slightly thickened.
- Glaze the Chicken: During the last few minutes of grilling, brush the thickened teriyaki sauce over the chicken to enhance flavor and create a glossy coating.
- Rest and Serve: Remove the grilled chicken from the grill and let it rest for 5 minutes to allow juices to redistribute. Slice the chicken as desired, then garnish with sliced green onions and sesame seeds before serving.
Notes
- Serve this dish with coconut rice, grilled pineapple slices, or a tropical slaw to complete the island-inspired meal experience.
- You can substitute chicken breasts or use skewered chicken chunks instead of thighs for variation.
- For a thicker sauce, adjust the cornstarch slurry quantity according to preference.
- Marinating overnight intensifies the flavors but a minimum of 2 hours works well.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
