Hawaiian Grilled Teriyaki Chicken is a delightful blend of sweet and savory flavors, perfect for a summer barbecue or a family dinner. Marinated in a rich mixture of soy sauce, brown sugar, pineapple juice, garlic, and ginger, the chicken thighs are grilled to perfection and brushed with a simmered teriyaki sauce. This dish not only delivers a taste of the tropics but also offers a deliciously tender and juicy meal that’s sure to impress your guests and loved ones
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes (plus chill time)
Chill Time: At least 4 hours (preferably overnight)
Kcal per serving: ~350
Servings: 4
Ingredients:
- 1 1/2 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 and set aside.
- In a medium-sized mixing bowl, combine the soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger. Mix until the sugar dissolves.
- Pour the marinade over the chicken, press the air out of the bag, and seal tightly. Alternatively, cover the bowl to make it as airtight as possible.
- Refrigerate the chicken for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Remove the chicken from the marinade and set it aside. Do NOT discard the marinade.
- Pour the reserved marinade into a medium saucepan and bring it to a simmer over medium heat. Let it simmer for 5-10 minutes.
- Preheat your grill to medium-high heat. Place the chicken thighs on the grill and brush some of the hot marinade over the top. (Avoid placing the brush back in the marinade after it touches the raw chicken.)
- Grill the chicken, brushing occasionally with the marinade, until the internal temperature reaches 165°F (74°C).
- Once cooked, transfer the chicken to a baking dish and pour the remaining hot teriyaki marinade over the top.
- Serve the Hawaiian Grilled Teriyaki Chicken immediately. Enjoy