Juicy, flavorful, and perfectly grilled, Hawaiian Grilled Teriyaki Chicken is a savory-sweet delight that brings tropical vibes to your table. This easy-to-make recipe features tender chicken marinated in a rich teriyaki sauce, then grilled to perfection. It’s a surefire hit for cookouts, family dinners, or anytime you’re craving a taste of Hawaii.
Why You’ll Love This Recipe
- Tropical flavors: The balance of sweet, savory, and tangy flavors creates a vibrant dish.
- Versatile: Perfect for grilling but can also be baked or pan-seared.
- Simple ingredients: Uses pantry staples and fresh ingredients for an authentic taste.
- Meal prep-friendly: Make the marinade ahead of time for a quick weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breasts
- Soy sauce
- Pineapple juice
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Cornstarch (optional, for thickening)
- Green onions (for garnish)
- Sesame seeds (for garnish)
Directions
- Prepare the marinade: In a bowl, mix soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, and sesame oil.
- Marinate the chicken: Place the chicken in a resealable bag or dish, pour the marinade over, and refrigerate for at least 2 hours (or overnight for best flavor).
- Preheat the grill: Heat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Optional glaze: Simmer the remaining marinade in a saucepan and thicken with cornstarch if desired. Brush over the grilled chicken for extra flavor.
- Serve: Garnish with chopped green onions and sesame seeds before serving.
Servings and Timing
- Servings: This recipe serves 4-6 people.
- Prep time: 15 minutes (plus marinating time).
- Cook time: 15 minutes.
Variations
- Pineapple slices: Grill pineapple rings alongside the chicken for added sweetness.
- Spicy twist: Add red pepper flakes or sriracha to the marinade for some heat.
- Vegetarian option: Substitute chicken with tofu or portobello mushrooms.
- Low-sodium version: Use reduced-sodium soy sauce to control the saltiness.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop over low heat until warmed through. Avoid overcooking to retain the chicken’s moisture.
- Freezing: Freeze marinated (uncooked) chicken for up to 3 months. Thaw in the refrigerator before grilling.
FAQs
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they may require less cooking time to avoid drying out.
Is it necessary to thicken the marinade?
No, thickening the marinade is optional, but it makes a great glaze for extra flavor.
Can I bake this instead of grilling?
Absolutely! Bake at 400°F for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
What side dishes pair well with this recipe?
Rice, grilled vegetables, macaroni salad, or a fresh green salad complement this dish perfectly.
Can I use bottled teriyaki sauce?
Yes, but making the marinade from scratch gives a fresher, more authentic flavor.
Can I cook this indoors without a grill?
Yes, use a grill pan or skillet on the stovetop for similar results.
How do I prevent the chicken from sticking to the grill?
Oil the grill grates lightly before cooking, and avoid moving the chicken too soon.
Can I make this recipe gluten-free?
Yes, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
How do I know the chicken is done?
Use a meat thermometer to ensure the internal temperature is 165°F.
Conclusion
Hawaiian Grilled Teriyaki Chicken is a flavorful, crowd-pleasing dish that’s easy to make and versatile enough for any occasion. Whether you serve it with rice, vegetables, or a side of grilled pineapple, it’s sure to transport your taste buds straight to the tropics. Give this recipe a try for your next gathering or weeknight dinner—you won’t be disappointed!
PrintHawaiian Grilled Teriyaki Chicken
Hawaiian Grilled Teriyaki Chicken is a delightful dish that combines tender, juicy chicken with a sweet and savory teriyaki glaze, bringing the flavors of the islands to your table.
Ingredients
- Chicken Thighs:Â 2-3 pounds of boneless, skinless chicken thighs.
For the Teriyaki Marinade:
- Soy Sauce:Â 1 cup
- Brown Sugar:Â 1 cup, packed
- Pineapple Juice:Â 1 cup
- Garlic:Â 4 cloves, minced
- Fresh Ginger:Â 1 tablespoon, grated
- Sesame Oil:Â 2 tablespoons
- Optional:Â 1 teaspoon of crushed red pepper flakes for a spicy kick
Instructions
- Prepare the Marinade:
- In a bowl, combine soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). Stir until the sugar is fully dissolved.
- Marinate the Chicken:
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
- Seal or cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
- Prepare the Grill:
- Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.
- Grill the Chicken:
- Remove the chicken from the marinade, allowing excess to drip off. Reserve the marinade.
- Grill the chicken for about 6-8 minutes per side, or until fully cooked (internal temperature of 165°F) and nicely charred.
- Prepare the Teriyaki Glaze:
- While the chicken is grilling, pour the reserved marinade into a saucepan. Bring it to a boil over medium heat, then reduce to a simmer for 5-10 minutes until it thickens slightly. This step ensures the marinade is safe to use as a glaze.
- Serve:
- Once the chicken is done, brush it with the teriyaki glaze.
- Serve hot, garnished with sliced green onions and toasted sesame seeds if desired.
- Pair with steamed rice and grilled pineapple slices for a complete Hawaiian-inspired meal.
Notes
- Chicken Selection:Â Using boneless, skinless chicken thighs is recommended for their juiciness and flavor.
- Marinating Time:Â For optimal flavor, marinate the chicken overnight.
- Safety Tip:Â Always boil the leftover marinade before using it as a glaze to eliminate any bacteria from the raw chicken.
- Serving Suggestion:Â This dish pairs well with coconut rice and a side of steamed vegetables or a fresh green salad.