Hawaiian Teriyaki Chicken Recipe for Smoky Backyard Grills

Hawaiian grilled teriyaki chicken offers a taste of the islands that works for casual weeknight dinners and backyard gatherings alike.

The balance of sweet and savory flavors has made it a favorite across the mainland, bringing tropical warmth to any table.

It pairs beautifully with rice, fresh salads, or grilled vegetables for a complete meal.

The aroma alone will have neighbors peeking over the fence to see what's cooking.

You can easily scale the recipe up for a crowd or keep it simple for a cozy dinner at home.

Perfect for summer cookouts or any time you need something satisfying and full of flavor, it never disappoints.

Why Hawaiian Grilled Teriyaki Chicken Hits The Spot

• Easy Weeknight Star: This Hawaiian Teriyaki Chicken rescues dinner when your energy is low, delivering restaurant-quality flavor without complicated steps.
• Flavor Packed Prep: Marinating overnight guarantees deep, rich tastes that soak completely through your chicken, making every single bite delicious.
• Grill Master Friendly: Perfect for backyard cooking, this recipe lets your grill do most of the work while delivering serious flavor with minimal kitchen effort.
• Adaptable Meal Option: Whether served over rice, greens, or solo, this chicken transforms easily to match whatever your pantry or mood suggests that evening.

Ingredients for Hawaiian Grilled Teriyaki Chicken

• Boneless Skinless Chicken Thighs (3 pounds): Select tender, juicy cuts that will absorb the teriyaki marinade perfectly. Trim any extra fat for clean, lean meat.

• Soy Sauce Or Tamari Sauce (1 and 1/2 cups): Creates the fundamental salty, umami flavor for your teriyaki marinade.
• White Sugar (1 and 1/2 cups), Brown Sugar (3/4 cup): Balance the salty sauce with sweet caramelized depth.
• Mirin (3/4 cup): Authentic Japanese sweet rice wine that adds complex sweetness to your sauce.

• Minced Garlic Cloves (3): Bring sharp, aromatic punch to your teriyaki sauce.
• Freshly Grated Ginger (2 tablespoons): Adds warm, spicy undertone that complements the chicken.
• Freshly Ground Black Pepper (1 teaspoon): Provides gentle heat and subtle sharpness.

• Cornstarch (2 tablespoons): Helps create smooth, glossy texture for your teriyaki sauce.

• Thinly Sliced Green Onions, Toasted Sesame Seeds: Sprinkle on top for fresh crunch and nutty flavor accent.

What Tools Do You Need for Hawaiian Teriyaki Grilled Chicken

• Large Mixing Bowl: Essential for combining your teriyaki sauce ingredients and marinating the chicken thoroughly.
• Cutting Board: Perfect surface for preparing chicken and trimming excess fat from the thighs.
• Meat Mallet: Great tool for pounding chicken to an even 1/2-inch thickness, ensuring consistent cooking.
• Cling Wrap: Helpful for covering chicken while using the meat mallet to prevent splattering.
• Fork: Useful for poking holes in chicken to help marinade penetrate deeply.
• Grill (outdoor or indoor): Primary cooking surface for achieving those delicious charred teriyaki flavors.
• Saucepan: Needed for heating and thickening your teriyaki sauce before serving.
• Paper Towels: Perfect for patting chicken dry before preparing for cooking.
• Measuring Cups/Spoons: Necessary for accurately portioning sauce and marinade ingredients.
• Tongs: Great for safely handling and flipping chicken on the hot grill.

Cooking Method for Hawaiian Grilled Teriyaki Chicken

Cooking Know-How For Hawaiian Grilled Teriyaki Chicken

• Dissolve cornstarch completely in soy sauce to prevent lumpy teriyaki sauce that ruins your dish’s smooth texture.
• Pound chicken thighs evenly to ensure consistent cooking and help your marinade penetrate deeper into the meat.
• Always refrigerate chicken overnight and flip pieces halfway through to guarantee maximum flavor absorption on every inch.
• Let chicken rest at room temperature before grilling and ensure your grill is scorching hot to create perfect caramelized edges without drying out the meat.
• Boil reserved teriyaki sauce briefly to thicken and concentrate flavors, transforming your basic marinade into a restaurant-quality drizzle.

Different Takes on Hawaiian Grilled Teriyaki Chicken

• Veggie Protein Swap: Replace chicken thighs with firm tofu or tempeh, pressing and cutting into thick slices before marinating and grilling for a plant-based protein option.
• Gluten-Free Version: Substitute regular soy sauce with tamari or coconut aminos to make the entire recipe safe for gluten-sensitive diners, keeping all other ingredients the same.
• Spicy Hawaiian Kick: Add 1-2 teaspoons of sriracha or red pepper flakes to the marinade for extra heat that brings a zesty punch to your teriyaki chicken.
• Low-Carb Alternative: Skip the rice and serve the grilled chicken over cauliflower rice or a fresh mixed green salad to reduce carbohydrate intake while maintaining the delicious teriyaki flavor profile.

How To Plate Hawaiian Grilled Teriyaki Chicken

• Perfect Portion Size: Serve two medium-sized chicken thighs per person for a satisfying meal that leaves everyone comfortably full.
• Rice Companion: Spread steamed white or brown rice underneath the grilled chicken to soak up the delicious teriyaki sauce and create a complete plate.
• Fresh Side Salad: Prepare a crisp green salad with cucumber and a light sesame dressing to balance the rich, savory flavors of the teriyaki chicken.
• Beverage Pairing: Serve with a cold Japanese beer like Sapporo or a crisp white wine such as Riesling to complement the sweet and tangy sauce.

Simple Storage Guide for Hawaiian Grilled Teriyaki Chicken

• Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Cover the chicken completely to keep it moist and prevent it from drying out.
• Freeze extra portions by wrapping each piece tightly in plastic wrap, then placing inside a freezer-safe bag. Your chicken will stay fresh for about 2-3 months when properly sealed.
• Keep the homemade teriyaki sauce in a sealed glass jar in the refrigerator. Your sauce will stay good for approximately one week, perfect for quick weeknight meals.
• When reheating refrigerated chicken, warm it gently in a skillet with a splash of water or extra sauce to help retain moisture and prevent toughening.

Hawaiian Grilled Teriyaki Chicken Common Questions Answered

Island Style Hawaiian Teriyaki Chicken Recipe

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4.6 from 32 reviews

• Total Time: Overnight + 25 minutes
• Yield: 6 1x

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Description

Grilled teriyaki chicken brings the sunny flavors of Hawaii right to your backyard grill. Marinated in a tangy sauce and charred to juicy perfection, this chicken will transport your taste buds to a tropical paradise.

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Ingredients

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Proteins:

• 3 pounds boneless and skinless chicken thighs

Sauces and Seasonings:

• 1 ½ cups soy sauce or tamari sauce
• ¾ cups mirin
• 2 tablespoons cornstarch
• 1 teaspoon freshly ground black pepper

Sweeteners and Aromatics:

• 1 ½ cups white sugar
• ¾ cups brown sugar
• 3 minced garlic cloves
• 2 tablespoons freshly grated ginger

Garnish:

• Thinly sliced green onions
• Toasted sesame seeds

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Instructions

1. Whisk 2 tablespoons cornstarch and 1 ½ cups soy sauce in a medium bowl until smooth. Incorporate white sugar, brown sugar, mirin, minced garlic, grated ginger, and black pepper into the mixture. Set the sauce aside.
2. Pat your chicken thighs dry with paper towels. Trim excess fat from each piece. Cover the chicken with plastic wrap and pound until each thigh reaches ½ inch thickness.
3. Pierce the chicken thoroughly with a fork to help marinade penetrate. Transfer chicken to a large container. Pour marinade over the meat, ensuring complete coverage. Refrigerate overnight, flipping chicken midway through marination.
4. Remove chicken from refrigerator 1 hour before grilling. Preheat grill to smoking hot temperature. Discard used marinade and place chicken on grill at medium-high heat, cooking approximately 5 minutes per side.
5. During grilling, simmer remaining sauce in a saucepan for 1 minute, stirring constantly until it thickens slightly. Adjust sweetness with additional sugar if desired.
6. Slice grilled chicken into strips. Arrange over rice or preferred base. Drizzle with warm teriyaki sauce. Garnish with sliced green onions and toasted sesame seeds.

Notes

• Cornstarch helps thicken the sauce and prevents lumpy texture, so whisk it carefully into the soy sauce first.
• Pounding chicken evenly ensures quick, consistent cooking and helps the marinade penetrate deeper into the meat.
• Marinating overnight allows maximum flavor absorption, but never reuse marinade that has touched raw chicken to prevent bacterial contamination.
• For gluten-free adaptation, replace regular soy sauce with tamari and double-check all other sauce ingredients for gluten content.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Chicken
• Method: Grilling
• Cuisine: Hawaiian

Nutrition

• Serving Size: 6
• Calories: 490 kcal
• Sugar: 60 g
• Sodium: 1800 mg
• Fat: 12 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 0.5 g
• Protein: 38 g
• Cholesterol: 110 mg