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Hawaiian Grilled Teriyaki Chicken Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Preheat the Grill: Heat your grill to medium-high heat to prepare for cooking the chicken. This ensures a nice sear and grill marks.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://yummykitchenmagic.com/hawaiian-grilled-teriyaki-chicken-recipe/