This recipe, which allows the tropics to breathe onto the table through chicken thighs-which are always tender and juicy-drizzled with teriyaki, brown sugar, soy, garlic, pineapple juice, and fresh ginger, is a feast prepared in my kitchen, but cooked with a great deal of spicing. When it is grilled, the chicken is then basted with the briskly simmered marinade, leaving a good ten-minute rest after taking it from the grill until its aroma fills the air.
It is then served, hot: an aromatic assemblage of sweet, tangy, and savory flavors which go along ideally with steamed rice or nicely grilled vegetables for a complete, tramatic -quasi-dauba kind of-dinner with the destination palace left plastique as soon as the hearth burns.
Why You’ll Love This Recipe
Hawaiian Grilled Teriyaki Chicken is the ultimate crowd-pleaser, a combination of tender, juicy chicken thighs with a sweet and tangy-savory teriyaki. Pineapple juice and that gorgeous ginger are the aromas of the southern beaches saved by the hesperidian seashell. This meal is perfect breakfast; everyone will love to have one out of it. If you wish for a backyard barbecue or need a weeknight dinner to make it seem like a mini-vacation away from early busy prep, then this recipe does justice. Plus, super simple to make, not to mention that marinade also serves as a luscious glaze finish packed with flavor.
Key Ingredients
Chicken Thighs:
Boneless and skinless: very important season and season-half-they stay moist on the grill, and the marinade is absorbed beautifully, resulting in every bite becoming tender.
Soy Sauce:
A basic element-rich, salty-soy sauce forms the base of the teriyaki marinade, which also offsets the sweetness of brown sugar and the pineapple juice.
Brown Sugar:
This not only caramelizes slightly but sweetens the marinade turning it into that famous teriyaki type glaze.
Pineapple Juice:
Tenderizes the chicken while imparting sweet, tangy flavor with a taste heart-warming, reminiscent of Hawaiian cuisine.
Fresh Garlic:
Fresh garlic, finely chopped, gives the marinade its aromatic punch, rounding off the savory notes in the mouth.
Fresh Ginger:
Offering a bit of sting and an earthy floral quality, ginger complements the sweetness and tangs in this dish easily, harmonizing the overall flavor in the sweet and sour dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions
1. Marinating the Chicken
Prepare the Chicken:
Place 1 1/2 lbs of boneless, skinless chicken thighs in a bowl or gallon-sized Ziploc bag. Set aside.
Make the Marinade:
In a medium mixing bowl, combine:
1 cup soy sauce
1 cup packed brown sugar
1 cup pineapple juice
4 chopped garlic cloves
1 tablespoon minced fresh ginger
Stir until the brown sugar dissolves completely.
Marinate the Chicken:
Pour the marinade over the chicken.
Seal the bag tightly or cover the bowl with plastic wrap.
Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse deeply.
2. Preparing the Grill and Sauce
Heat the Marinade:
Remove the chicken from the marinade and set it aside.
Pour the marinade into a medium saucepan.
Bring it to a simmer over medium heat and cook for 5-10 minutes, stirring occasionally, until thickened.
Preheat the Grill:
Preheat your grill to medium-high heat.
Clean and lightly oil the grates to prevent sticking.
3. Grilling the Chicken
Grill the Chicken:
Place the marinated chicken thighs on the hot grill.
Use a clean brush to baste the chicken with some of the hot, cooked marinade. Avoid using the brush in the sauce after it touches raw chicken.
Cook to Perfection:
Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
Turn halfway through cooking and baste again with the marinade to enhance flavor.
4. Finishing Touches
Finish and Serve:
Remove the chicken from the grill and place it in a serving dish.
Pour the remaining hot teriyaki marinade over the chicken for added moisture and flavor.
Garnish and Enjoy:
Sprinkle with freshly chopped parsley or green onions for a pop of color.
Serve hot with steamed rice, grilled vegetables, or a fresh salad.
Serving Suggestions
Hawaiian Grilled Teriyaki Chicken goes well with a simple side that allows the bold flavors to shine. Here are some of the brilliant ideas you can try:
White steamed rice or coconut rice: Great to soak up that delicious sticky teriyaki glaze.
Grilled pineapple slices: As a sweet, caramelized finishing to chicken.
Roasted veggies: Whether zucchini, bell pepper, or asparagus brushed with olive oil and a bit of seasoning there to make the dish taste delicious.
Hawaiian macaroni salad: This is creamy and tangy and is a great classic pairing with a Hawaiian-style meal.
Tropical salad: Soaking in citrusy vinaigrette, it is a combination salad of greens, mango, and avocados.
Storage Tips
Cold Storage
An airtight box in the fridge keeps chicken leftovers for three days. Reheat gently in a microwave or toss it in a frying pan at very low heat to not dry it out.
Freezing
Cold pieces of the roasted chicken can be stored for at least a maximum period of two months. Store cooled chicken in a freezer safe bag by screwing off the highest part of the bag; remove as much air as possible. Thaw overnight in a refrigerator before reheating procedure.
Grilling Sauce
Let marinade cool by cooking it to become a kind of glaze. Refrigerate in a sealed container then for a period of one week. Pour it over the rice and steamed veggies when done!
Variations
Spicy Kick: Adding a teaspoon of crushed red pepper to the marinade, or simply dashing some sriracha in it, will add that extra oomph.
Pineapple Skewers: Alternate strips of chicken fillet with the pineapple chunks on the rods; bite-sized skewers are nice too.
Less Salt: A few changes will never really hamper your palate, for example, would be the not-so-typical use such things as low sodium soy sauce to tame salt content but not flavor.
Vegetarian: Firm tofu or portobello mushrooms are good alternatives to the meat. Prepare these as described-rub and put them on the grill.
Air Fryer Friendly: Debunk any assumptions that you won’t be able to prepare saucy and juicy chicken in an air fryer; this recipe comes to the rescue.
Grill-less: Just throw the marinated chicken into an air fryer at 375 degrees F for about 15-18 minutes, flipping midway through, for juicy results.
Add Some Citrus: Bring a little orange with you; marinade in that citrusy tingle.
Conclusion
This Hawaiian Grilled Teriyaki Chicken is more than a recipe; it’s an experience! With its irresistible sweet-savory glaze and tropical flair, it’s a dish that will transport you straight to the islands. Whether you serve it for a backyard gathering or as a quick weeknight dinner, this recipe is guaranteed to impress. Plus, with endless variations and serving options, it’s a versatile favorite you’ll come back to time and time again.
Hawaiian Grilled Teriyaki Chicken
Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 1 cup soy sauce
- 1 cup brown sugar packed
- 1 cup pineapple juice
- 4 cloves garlic chopped
- 1 tbsp fresh ginger minced
Instructions
- Place the chicken thighs in a bowl or gallon-sized Ziploc bag. In a medium mixing bowl, combine soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger. Stir until the brown sugar dissolves. Pour the marinade over the chicken, seal the bag or cover the bowl, and refrigerate for at least 4 hours or overnight.
- Remove the chicken from the marinade and set it aside. Pour the marinade into a saucepan and bring it to a simmer over medium heat. Cook for 5-10 minutes, stirring occasionally, until thickened. Preheat your grill to medium-high heat and clean and oil the grates.
- Place the marinated chicken thighs on the hot grill. Baste with some of the cooked marinade. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Turn halfway through cooking and baste again with the marinade.
- Remove the chicken from the grill and place it in a serving dish. Pour the remaining hot teriyaki marinade over the chicken. Garnish with freshly chopped parsley or green onions. Serve hot with steamed rice, grilled vegetables, or a fresh salad.
