If you’re craving something equal parts savory, sweet, and irresistibly juicy, this Hawaiian Grilled Teriyaki Chicken has your name all over it! Imagine perfectly tender chicken thighs kissed by the smoky heat of the grill, basked in a glossy teriyaki marinade that’s packed with garlic, fresh ginger, and tangy pineapple juice. With every bite, you’ll be transported to island paradise—no plane ticket required. Whether you serve it at a backyard barbecue or whip it up for a family dinner, this is one recipe you’ll want on repeat all summer long.
Ingredients You’ll Need
Every great dish starts with quality ingredients, and for Hawaiian Grilled Teriyaki Chicken, each component is simple yet powerful. The marinade is the heart and soul of this recipe—every ingredient brings its own punch of flavor, ensuring that every bite is absolutely unforgettable.
- Chicken thighs: Boneless, skinless chicken thighs soak up the marinade and stay incredibly juicy on the grill—dark meat is the secret to tender results.
- Low-sodium soy sauce: Provides that classic, rich teriyaki base without overwhelming saltiness—perfectly balanced for all those bright flavors.
- Brown sugar (packed): Adds a deep, caramel sweetness that helps the chicken caramelize beautifully over the heat.
- Pineapple juice: Lends natural sweetness and subtle tang, plus it helps tenderize the chicken as it marinates.
- Rice vinegar: A splash of acidity that keeps the marinade vibrant and never heavy.
- Sesame oil: Brings a delicate nuttiness—just a little goes a long way in boosting that signature teriyaki taste.
- Garlic (minced): Intensifies every bite with warm, aromatic flavor for classic teriyaki depth.
- Fresh ginger (grated): Lively and zingy, ginger brightens up the entire marinade and keeps things feeling fresh.
- Cornstarch mixed with water (optional): If you love your teriyaki sauce thick and glossy, this easy slurry is the way to go.
- Sliced green onions and sesame seeds: The ultimate finishing touch for color, crunch, and restaurant-worthy flair.
How to Make Hawaiian Grilled Teriyaki Chicken
Step 1: Mix Up the Magical Marinade
Grab a medium bowl and whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, minced garlic, and grated ginger. This fragrant blend is the key to that sweet-and-savory flavor you adore in Hawaiian Grilled Teriyaki Chicken. Be sure to reserve about a quarter cup of the marinade—this will be used for glazing later and takes the chicken right over the top.
Step 2: Marinate the Chicken Thighs
Place the chicken thighs into a large resealable bag or airtight container, then pour in the remaining marinade. Seal it up tight and give everything a gentle massage to coat. For maximum flavor, let the chicken marinate in the fridge for at least 2 hours (overnight is even better!). This transforms simple chicken into something totally crave-worthy and ultra-juicy.
Step 3: Fire Up the Grill
When you’re ready to cook, preheat your grill to medium-high heat and lightly oil the grates. This little step helps prevent sticking and ensures those beautiful grill marks. Remove the chicken thighs from their fruity, garlicky bath and let the excess marinade drip off—no need to pat dry since a little extra moisture helps caramelization.
Step 4: Grill to Perfection
Lay the chicken thighs on the hot grill and cook for 5 to 7 minutes per side—what you’re after is lightly charred edges and a juicy center. The combination of brown sugar and pineapple juice caramelizes gorgeously, while the juicy thighs stay tender inside. Watch closely as they cook; that quick sear is what locks in flavor and moisture!
Step 5: Make the Glaze
While the chicken is grilling, grab the reserved marinade and pour it into a small saucepan. Bring it to a gentle simmer; for a thick, glossy finish, whisk in the cornstarch slurry and cook until smooth. Brush this luscious sauce over the chicken during the last couple of minutes on the grill—it gives the Hawaiian Grilled Teriyaki Chicken its signature sticky, shiny finish.
Step 6: Garnish and Serve
Transfer the chicken to a platter and immediately sprinkle with sliced green onions and sesame seeds. These fresh garnishes add crunch, color, and that irresistible final flourish. Get ready to wow everyone at your table!
How to Serve Hawaiian Grilled Teriyaki Chicken
Garnishes
Sprinkle a shower of sliced green onions and sesame seeds over your chicken just before serving. Not only do these classic toppings make your Hawaiian Grilled Teriyaki Chicken look absolutely gorgeous, but they also deliver a pop of crunch and a burst of fresh flavor that complements every bite.
Side Dishes
This chicken truly shines alongside fluffy steamed white rice, a mound of grilled pineapple slices, or a crisp green salad. For extra island flair, toss in some coconut rice or serve with a side of pickled veggies—each one balances the sweet, sticky chicken perfectly.
Creative Ways to Present
If you’re thinking outside the box, try slicing the grilled chicken and stacking it in a rice bowl with edamame, shredded carrot, and a drizzle of extra teriyaki sauce. Or, tuck thick slices into soft Hawaiian rolls for mini sliders—ideal for picnics or parties. These fun touches turn your Hawaiian Grilled Teriyaki Chicken into a real showstopper!
Make Ahead and Storage
Storing Leftovers
Let any leftover chicken cool completely, then pack it into an airtight container. In the fridge, your Hawaiian Grilled Teriyaki Chicken will stay fresh and tender for up to four days—just right for easy lunches or a quick protein boost atop salads.
Freezing
If you want to stash some away, this chicken freezes beautifully. Wrap portions individually in plastic wrap, then place them in a zip-top freezer bag. They’ll keep well for up to three months. Let thaw overnight in the refrigerator for the best texture and flavor.
Reheating
When you’re ready for round two, gently reheat the chicken in the microwave or a covered skillet over low heat to keep it moist and flavorful. Add a splash of water or extra reserved teriyaki glaze if needed—just enough to keep things saucy and delicious.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs tend to be juicier and more forgiving on the grill, chicken breasts can work well—just keep an eye on cook time and consider marinating a little longer to keep them moist.
How long should I marinate the chicken?
For maximum flavor, marinate your chicken at least 2 hours, but overnight is ideal. The longer soak amps up both tenderness and taste in the final dish.
Do I need to use the cornstarch slurry?
Nope—the slurry is totally optional. If you love a thicker, clingier sauce, add it in; if you prefer a lighter glaze, simply simmer the reserved marinade until a bit reduced.
Can I make Hawaiian Grilled Teriyaki Chicken indoors?
Definitely! A grill pan or even a hot cast iron skillet on your stovetop works in a pinch when outdoor grilling isn’t possible. You’ll still get gorgeous char and loads of flavor.
Is this recipe gluten-free?
It can be! Just be sure to use a gluten-free soy sauce (like tamari) and double-check all other labels, and you’ll have a delicious gluten-free Hawaiian Grilled Teriyaki Chicken fit for anyone at your table.
Final Thoughts
This Hawaiian Grilled Teriyaki Chicken truly captures island comfort in every bite. It’s easy, party-ready, and never fails to impress—no matter the occasion. I hope you give it a go soon; I promise, your friends and family will be begging for the recipe!
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Hawaiian Grilled Teriyaki Chicken Recipe
- Total Time: 2 hours 25 minutes (including marinating)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Hawaiian Grilled Teriyaki Chicken recipe combines the flavors of sweet and savory in a juicy, grilled dish that’s perfect for a summer barbecue or a weeknight dinner. The homemade teriyaki marinade is easy to prepare and adds a delicious tropical twist to the chicken thighs.
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar (packed)
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki marinade. Reserve ¼ cup of the marinade and set aside.
- Marinate the Chicken: Place the chicken thighs in a large resealable bag or container and pour in the remaining marinade. Seal and refrigerate for at least 2 hours or overnight for best flavor.
- Grill the Chicken: Preheat a grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade and grill for 5–7 minutes per side, or until fully cooked and lightly charred.
- Make the Glaze: While the chicken is grilling, pour the reserved marinade into a small saucepan and bring to a simmer. If desired, stir in the cornstarch slurry and cook until thickened.
- Finish and Serve: Brush the thickened sauce over the grilled chicken during the final minutes of cooking. Garnish with sliced green onions and sesame seeds before serving.
Notes
- Serve with white rice, grilled pineapple, or a fresh salad.
- Chicken breasts can be used instead of thighs, but thighs offer a juicier result.
- Marinate overnight for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian, Asian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 240
- Sugar: 9g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 120mg
