HAWAIIAN GRILLED TERIYAKI CHICKEN RECIPE
This Hawaiian grilled teriyaki chicken is juicy, sweet, and smoky. Marinated in a homemade teriyaki sauce, it's perfect for summer cookouts or a tropical dinner at home. Pairs well with rice, pineapple, or grilled veggies.
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch + 2 tablespoons water optional, for thickening
- Sliced green onions and sesame seeds optional, for garnish
Instructions
Make the Marinade:
- In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, honey, sesame oil, garlic, and ginger.
Marinate the Chicken:
- Place chicken thighs in a zip-top bag or container. Pour marinade over the chicken, seal, and refrigerate for at least 4 hours or overnight for best flavour.
Preheat the Grill:
- Heat grill to medium-high. Oil the grates to prevent sticking.
Grill the Chicken:
- Remove chicken from marinade (reserve extra marinade if desired). Grill chicken 6–8 minutes per side or until cooked through and nicely charred.
Optional – Thicken Marinade for Sauce:
- Bring reserved marinade to a boil in a small saucepan. Stir in cornstarch slurry and simmer until thickened. Use as a glaze or serving sauce.
Serve:
- Garnish with green onions and sesame seeds. Serve hot with rice, pineapple, or veggies.
Notes
- Make Ahead: Chicken can marinate overnight for deeper flavour. Sauce can be made ahead and refrigerated.
- Customizing the Flavor: Add a splash of sriracha for heat or sub maple syrup for honey for a twist.
- Serving Suggestions: Serve with coconut rice, grilled pineapple, or a tropical fruit salad.
- Storage Tips: Store leftovers in the fridge for up to 3 days. Reheat gently to retain moisture.