Are you craving a meal that delivers bold flavor with every bite? This Hawaiian Grilled Teriyaki Chicken recipe is your answer. It’s a tropical twist on a backyard favorite, featuring juicy chicken thighs marinated in a homemade teriyaki sauce made with soy sauce, pineapple juice, and brown sugar. Grilled to perfection and glazed with a simmered sauce, it’s the ultimate combination of sweet and savory. Perfect for summer BBQs, family dinners, or meal prepping, this dish is easy, flavorful, and unforgettable. Fire up your grill and let the Hawaiian flavors shine!
Why You’ll Love This Recipe
This Hawaiian Grilled Teriyaki Chicken combines the smoky char of grilled meat with the caramelized depth of homemade teriyaki sauce. It’s a flavor-packed, island-inspired dish that requires minimal effort for maximum reward. Whether you’re serving it at a backyard barbecue or a weeknight dinner, the succulent chicken thighs absorb the marinade beautifully, offering a rich, tropical flavor that everyone will rave about. Plus, it’s adaptable to various dietary needs and pairs well with a range of side dishes, from rice to grilled veggies.
Ingredients
- 1 1/2 pounds of boneless, skinless chicken thighs
- 1 cup soy sauce (low sodium preferred)
- 1 cup packed brown sugar
- 1 cup pineapple juice (fresh or canned)
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, minced
How to Make Hawaiian Grilled Teriyaki Chicken
- Marinate the Chicken:
- Place chicken thighs in a large bowl or resealable plastic bag.
- In a separate bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, and ginger until the sugar is fully dissolved.
- Pour the marinade over the chicken, seal, and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Marinade for Basting:
- Remove chicken from the marinade and set aside.
- Pour the leftover marinade into a saucepan and heat over medium until it begins to simmer.
- Let it cook for 5-10 minutes until slightly thickened.
- Grill the Chicken:
- Preheat your outdoor grill to medium-high heat.
- Place the chicken thighs on the grill and baste with a portion of the cooked marinade.
- Cook each side for 6-8 minutes, or until the internal temperature reads 165°F.
- Rest and Serve:
- Wrap the grilled chicken in foil and let rest for 5-10 minutes.
- Serve whole or sliced with remaining hot teriyaki sauce poured on top.
Helpful Tips
- Use a Meat Thermometer: Ensures perfectly cooked, juicy chicken every time.
- Marinate Overnight: The longer the chicken soaks, the more flavorful it becomes.
- Clean Grill Grates: Prevents sticking and ensures beautiful grill marks.
- Don’t Reuse Raw Marinade: Always simmer leftover marinade before using it as a sauce.
Substitutions And Variations
- Soy Sauce Alternatives: Swap for coconut aminos or tamari for a gluten-free option.
- Sugar Substitutes: Try honey or maple syrup for a natural sweetener twist.
- Ginger Options: Ground ginger can be used in a pinch, though fresh is best.
- Protein Swap: Use chicken breasts, pork chops, or even tofu for variety.
- Add Heat: Mix in a teaspoon of sriracha or a pinch of red pepper flakes to spice things up.
Frequently Asked Questions
Can I cook this without a grill? Yes! Pan-sear the chicken in a hot skillet or bake at 400°F for 25-30 minutes.
Is it necessary to simmer the marinade? Absolutely. Simmering kills any bacteria from raw chicken and thickens it into a delicious sauce.
Can I freeze marinated chicken? Yes, freeze in the marinade for up to 3 months. Thaw in the fridge before grilling.
Storage Instructions
- Keep Leftovers Fresh: Store in an airtight container in the fridge for up to 4 days.
- Reheat Gently: Use the microwave or stovetop to reheat, adding a splash of water if needed.
- Freeze Cooked Chicken: Wrap tightly and freeze for up to 2 months. Thaw and reheat as desired.
Conclusion
This Hawaiian Grilled Teriyaki Chicken is a surefire way to elevate your grilling game with island-inspired flair. The sweet-savory balance, tender texture, and ease of preparation make it a staple for any summer gathering or weeknight dinner. Give it a try and let the flavors transport you straight to the tropics. Don’t forget to share your results in the comments below and check out our other tropical-inspired recipes for more culinary adventures!
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Hawaiian Grilled Teriyaki Chicken Recipe
- Total Time: 4 hours 35 minutes
- Yield: 5 servings 1x
Description
Hawaiian Grilled Teriyaki Chicken bursts with sweet and savory flavors. A must-try for summer grilling. Make it today and explore more!
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 cup soy sauce (low sodium preferred)
1 cup packed brown sugar
1 cup pineapple juice
4 cloves garlic, finely chopped
1 tablespoon fresh ginger, minced
Instructions
Marinate the Chicken:
Place chicken thighs in a large bowl or resealable plastic bag.
In a separate bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, and ginger until the sugar is fully dissolved.
Pour the marinade over the chicken, seal, and refrigerate for at least 4 hours, preferably overnight.
Prepare the Marinade for Basting:
Remove chicken from the marinade and set aside.
Pour the leftover marinade into a saucepan and heat over medium until it begins to simmer.
Let it cook for 5-10 minutes until slightly thickened.
Grill the Chicken:
Preheat your outdoor grill to medium-high heat.
Place the chicken thighs on the grill and baste with a portion of the cooked marinade.
Cook each side for 6-8 minutes, or until the internal temperature reads 165°F.
Rest and Serve:
Wrap the grilled chicken in foil and let rest for 5-10 minutes.
Serve whole or sliced with remaining hot teriyaki sauce poured on top.
Notes
Marinating overnight enhances flavor. Always simmer used marinade before using as a glaze. Use a thermometer for juicy results.
- Prep Time: 15 minutes + Time: 4 hours (marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 523
- Carbohydrates: 53g
- Protein: 27g