Description
Delight in the sweet and savory flavors of Hawaiian Style Teriyaki Chicken, featuring juicy boneless chicken thighs marinated in a rich blend of soy sauce, brown sugar, pineapple juice, and aromatic ginger. Grilled to perfection and finished with a glossy, thickened teriyaki glaze, this dish offers a tropical twist perfect for a flavorful main course.
Ingredients
Scale
Chicken & Marinade
- 2 pounds boneless, skinless chicken thighs
- 1 cup soy sauce (preferably low-sodium)
- 1 cup brown sugar
- 1/2 cup pineapple juice
- 1/4 cup water
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, water, grated fresh ginger, minced garlic, rice vinegar, and sesame oil until the sugar dissolves completely, creating a balanced sweet and tangy marinade.
- Marinate the Chicken: Place the boneless, skinless chicken thighs in a large zip-top bag or shallow dish and pour the prepared marinade over the chicken. Seal or cover the container and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to deeply penetrate for juicy, flavorful meat.
- Preheat the Grill: Heat your grill to medium-high, ensuring it’s properly oiled to prevent sticking, and ready for direct cooking.
- Grill the Chicken: Remove chicken thighs from the marinade, letting excess drip off. Grill each side for 5 to 7 minutes or until the internal temperature reaches 165°F (74°C), resulting in a perfectly cooked, tender chicken with a slightly charred exterior.
- Reduce the Marinade Sauce: While grilling, pour the leftover marinade into a small saucepan, bring it to a rolling boil, then lower the heat to simmer for 5 to 7 minutes to cook out bacteria and concentrate the flavors. For a thicker glaze, mix cornstarch with water into a slurry and stir it into the simmering sauce until thickened.
- Finish and Serve: Brush the grilled chicken generously with the thickened teriyaki glaze. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot alongside steamed rice or grilled pineapple for an authentic Hawaiian meal experience.
Notes
- Boneless, skinless thighs are preferred to ensure juiciness and authentic texture consistent with Hawaiian teriyaki style.
- For an alternative cooking method, you can cook the chicken on a stovetop grill pan or bake it in the oven at 400°F (200°C) for 25 to 30 minutes.
- Marinating overnight enhances flavor depth but a minimum of 4 hours is sufficient for tasty results.
- Use low-sodium soy sauce to control salt levels without sacrificing umami richness.
- Serve with grilled pineapple or steamed rice to complement the sweet and savory profile.
