Description
Juicy Hawaiian Teriyaki Chicken brings tropical flavors right to your dinner table with minimal effort. Sweet and tangy sauce coats tender chicken pieces, creating a simple weeknight meal that feels like a quick escape to the islands.
Ingredients
Scale
Main Protein:
- 2 lbs boneless, skinless chicken thighs
Marinade & Sauce Ingredients:
- 1 cup low-sodium soy sauce
- ¾ cup packed brown sugar
- ½ cup pineapple juice
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
Cooking & Thickening Ingredients:
- 1 tablespoon neutral oil (avocado or canola)
- 2 tablespoons cornstarch
- 3 tablespoons water
Optional Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Craft a tangy teriyaki marinade by combining 1 cup soy sauce, ¾ cup brown sugar, ½ cup pineapple juice, 2 tablespoons vinegar, 1 tablespoon minced garlic, and 1 tablespoon grated ginger in a saucepan over medium heat for 35 minutes.
- Create a cornstarch slurry by whisking 2 tablespoons cornstarch with 3 tablespoons water. Stir this into the simmering sauce and cook for 2 minutes until it thickens.
- Separate ¼ cup of the marinade for later glazing. Pour the remaining sauce over 2 pounds of chicken thighs in a sealed container. Refrigerate for a minimum of 2 hours or overnight for deeper flavor penetration.
- Prepare your grill or grill pan by heating to medium-high (around 400°F). Brush the grates with 1 tablespoon neutral oil to prevent sticking.
- Remove chicken from marinade and place on the hot grill. Cook for 5-7 minutes per side, ensuring the internal temperature reaches 165°F (74°C).
- During the final 2 minutes of grilling, brush the chicken with the reserved teriyaki sauce to create a glossy, caramelized exterior.
- Transfer grilled chicken to a serving platter. Sprinkle with sesame seeds and chopped green onions for a fresh, vibrant finish.
- Alternatively, roast the marinated chicken in a preheated oven at 400°F (200°C) for 25-30 minutes, then broil for 2-3 minutes to achieve a golden, slightly crispy surface.
Notes
- Marinade works best when allowed to sit overnight, giving chicken deep, rich flavor that penetrates every bite.
- Cornstarch slurry ensures the sauce clings perfectly to chicken, creating a glossy, restaurant-quality finish.
- For a lower-sugar version, replace brown sugar with honey or coconut sugar, which maintains similar caramelization.
- Pineapple juice not only adds sweetness but naturally tenderizes the meat, making chicken extra juicy and soft.
- Prep Time: 2 hours
- Cook Time: 1 hour 9 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6
- Calories: 357 kcal
- Sugar: 19 g
- Sodium: 870 mg
- Fat: 14 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 9.1 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.8 g
- Protein: 34 g
- Cholesterol: 130 mg