Hawaiian Style Teriyaki Chicken Recipe
Hawaiian Style Teriyaki Chicken Recipe
Equipment:
Outdoor Barbecue Grill
Meat Thermometer
Ingredients:
1 ½ pounds boneless skinless chicken thighs
1 cup soy sauce
1 cup brown sugar packed
1 cup pineapple juice
4 cloves garlic, chopped
1 tablespoon minced fresh ginger
Instructions:
1. Place chicken thighs in a bowl or large resealable plastic bag. Set aside.
2. Combine the remaining ingredients in a medium-sized mixing bowl and mix until sugar dissolves.
3. Pour marinade over the chicken and seal tightly. Refrigerate for at least 4 hours or overnight.
4. Remove the chicken from the bag and set aside. Do not discard marinade. Pour the marinade into a medium saucepan. Bring to a simmer. Cook for 5-10 minutes.
5. Pour some of the hot marinade into a separate bowl.
Place chicken on a grill and brush some of the cooked marinade over the top. Do not place the brush back in the main bowl of marinade after brushing the chicken. Grill chicken until it reaches an internal temperature of 165 degrees F. Wrap the chicken in foil and allow it to rest for 5-10 minutes.
6. Place chicken in a baking dish and pour the remaining hot teriyaki marinade over the top.
7. Serve as whole chicken thighs or slice before serving.
Notes:
*Use chicken thighs – For the most authentic flavor and juicy texture, thighs are the way to go. Chicken breasts just don’t compare.
*Pound for even cooking – Flatten the chicken slightly before marinating to help it cook evenly and soak up more flavor.
*Layer on the sauce – Brush on teriyaki sauce mid-grill, after cooking, and again before serving for max flavor.
*Let it rest – Wrap the grilled chicken in foil and let it rest for 5–10 minutes before slicing to lock in the juices.
Nutrition
Calories: 523kcal | Carbohydrates: 53g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 2711mg | Potassium: 507mg | Fiber: 1g | Sugar: 48g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 67mg | Iron: 2.5mg
For the perfect Hawaiian Style Teriyaki Chicken, understanding the marinade components and grilling techniques is key. The marinade combines soy sauce, brown sugar, pineapple juice, garlic, and fresh ginger, creating a balanced blend of salty, sweet, and tangy flavors that are characteristic of Hawaiian cuisine. The pineapple juice not only lends sweetness but also contains natural enzymes that help tenderize the chicken thighs, making them juicy and flavorful. When marinating, use boneless, skinless chicken thighs as they retain moisture better than breasts and absorb the marinade deeply. It's recommended to marinate the chicken for at least 4 hours or overnight in the refrigerator, allowing the flavors to fully infuse. Flattening the chicken slightly before marinating promotes even cooking and better flavor absorption. For grilling, an outdoor barbecue grill used in combination with a meat thermometer ensures the chicken is cooked to the safe internal temperature of 165°F without drying out. Brushing the chicken with cooked marinade during grilling adds layers of flavor and prevents it from becoming dry. Be cautious never to use raw marinade on the grilled chicken without cooking it first to avoid any food safety issues. After grilling, wrapping the chicken in foil and letting it rest for 5-10 minutes locks in the juices, making each bite moist and delicious. Serving whole thighs or slicing them enhances presentation and makes the dish easy to eat. This recipe’s nutrition shows a rich profile with 523 calories per serving, including a balance of protein and carbohydrates largely from the marinade’s sugar content. To reduce sodium levels, consider using a low-sodium soy sauce variant. This dish pairs wonderfully with steamed rice and grilled vegetables for a complete Hawaiian-inspired meal. Incorporating these tips elevates your home-cooked Hawaiian Style Teriyaki Chicken, delivering a genuine taste experience that celebrates the sweet and savory essence of traditional Hawaiian flavors.