Perfect Hawaiian Teriyaki Chicken (Print Version)
Juicy Hawaiian-style chicken thighs soak up zesty teriyaki marinade, then grill to delicious caramelized finish.
# Ingredients:
→ Main
01 -
1 1/2 pounds boneless skinless chicken thighs
→ Marinade
02 -
1 cup soy sauce
03 -
1 cup packed brown sugar
04 -
1 cup pineapple juice
05 -
4 cloves garlic, chopped
06 -
1 tablespoon fresh ginger, minced
# Instructions:
01 -
Place chicken thighs in a large bowl or a gallon-size resealable plastic bag.
02 -
In a separate medium bowl, whisk together soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger until brown sugar is fully dissolved.
03 -
Pour marinade over chicken, ensuring all pieces are coated. If using a bag, remove excess air and seal; if using a bowl, cover tightly with plastic wrap. Refrigerate for at least 4 hours, or overnight for best flavor absorption.
04 -
Remove chicken from marinade, reserving the liquid. Transfer marinade to a saucepan and simmer over medium heat for 5 to 10 minutes to slightly reduce and ensure food safety.
05 -
Preheat grill to medium-high heat. Grill chicken thighs, basting occasionally with the hot reduced marinade, for 6-8 minutes per side or until the internal temperature reaches 165°F and grill marks appear.
06 -
Transfer grilled chicken to a baking dish, pour remaining hot teriyaki sauce over the top, and serve immediately.
# Notes:
01 -
Allowing the chicken to marinate overnight will enhance both tenderness and depth of flavor.