If you’re craving a dish that delivers vibrant island flavors with the perfect balance of sweet, savory, and tangy, then let me introduce you to this Hawaiian Grilled Teriyaki Chicken Recipe. It’s a crowd-pleaser that transforms simple chicken thighs into a juicy, caramelized masterpiece through a luscious homemade marinade. The magic happens when the marinade thickens into a glossy sauce that you’ll want to drizzle on everything. It’s perfect for Friday night dinners, summer barbecues, or any time you want to feel like you’re dining seaside in Hawaii. Trust me, once you try this recipe, it will easily become one of your all-time favorites.
Ingredients You’ll Need
This Hawaiian Grilled Teriyaki Chicken Recipe relies on straightforward, pantry-friendly ingredients that each play a vital role in creating the dish’s deep, rich flavor and appealing texture. The combination ensures a perfect balance of sweetness, saltiness, and umami, while also helping the sauce thicken to a beautiful glaze.
- 3 lbs boneless, skinless chicken thighs: These are juicy and tender, soaking up the marinade beautifully while grilling to perfection.
- 2 tbsp cornstarch: Helps to thicken the marinade into that irresistible glossy teriyaki sauce.
- 1 1/2 cups soy sauce: Provides the essential salty and umami backbone for the marinade.
- 1 1/2 cups white sugar: Balances the saltiness with a mild, clean sweetness that caramelizes on the grill.
- 3/4 cup brown sugar: Adds rich, molasses notes, enhancing the overall depth of flavor.
- 3/4 cup mirin: This sweet rice wine brings a subtle tang and glossy shine to the sauce.
- 3 garlic cloves, minced: Brings aromatic warmth and sharpness that cuts through the sweetness.
- 2 tbsp fresh ginger, grated: Adds a refreshing zing and subtle heat that elevates the marinade.
- 1 tsp black pepper: Provides just the right amount of spice to round out the flavors without overpowering.
How to Make Hawaiian Grilled Teriyaki Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking the cornstarch and soy sauce together until fully combined and smooth. Then, stir in the white sugar, brown sugar, mirin, minced garlic, grated ginger, and black pepper. This mixture is what gives the chicken its signature teriyaki flavor and ensures a sticky, caramelized finish on the grill.
Step 2: Marinate the Chicken
Pound the chicken thighs gently so they are an even thickness, which helps them cook evenly. Use a fork to poke small holes in the chicken; this encourages the marinade to penetrate deeply. Place the chicken and the marinade together in a sealable container or zip-top bag and refrigerate overnight. This not only infuses the chicken with flavor but also keeps it tender and juicy.
Step 3: Grill to Perfection
Preheat your grill to medium-high heat. Grill the chicken thighs for about 5 minutes on each side. Look for nice grill marks and a golden caramelization. The chicken should be cooked through but still moist, with that signature teriyaki glaze forming on top as the sugars caramelize.
Step 4: Thicken the Sauce
While the chicken grills, pour the remaining marinade into a small saucepan over medium heat. Bring it to a gentle boil, stirring frequently, until it thickens into a luscious teriyaki dipping sauce. This sauce is the perfect finishing touch to spoon over the grilled chicken once plated.
Step 5: Serve and Enjoy
When the chicken is ready, serve it hot over fluffy white rice or your favorite grain. Drizzle generously with the thickened teriyaki sauce to infuse every bite with that incredible island flavor.
How to Serve Hawaiian Grilled Teriyaki Chicken Recipe
Garnishes
A sprinkle of toasted sesame seeds and thinly sliced scallions adds a delightful crunch and fresh flavor contrast, perfectly complementing the rich teriyaki glaze. These simple garnishes elevate the dish visually and taste-wise.
Side Dishes
Pair this chicken with classic Hawaiian-style sides such as steamed jasmine rice, grilled pineapple slices, or a fresh cucumber salad. The sweetness and acidity from the pineapple are especially wonderful with the teriyaki sauce, offering a bright balance to the savory chicken.
Creative Ways to Present
For a fun twist, serve your Hawaiian Grilled Teriyaki Chicken Recipe in a vibrant lettuce wrap or as part of a colorful bowl with pickled vegetables and avocado. Alternatively, skewer the marinated chicken for a playful appetizer or party platter that your guests will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover chicken in an airtight container in the refrigerator. It will keep well for up to three days and remain flavorful and juicy if properly covered.
Freezing
If you want to save some for later, freeze the cooked chicken in a freezer-safe container or bag. It’s best consumed within two months for optimal taste and texture. Be sure to cool it completely before freezing to avoid condensation and freezer burn.
Reheating
Reheat leftover Hawaiian Grilled Teriyaki Chicken Recipe gently in a skillet over medium heat, adding a splash of water or extra teriyaki sauce to keep it moist. Microwaving works too, but be careful not to overcook to maintain tenderness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are juicier and more forgiving, chicken breasts can be used if you prefer leaner meat. Just be sure to watch the cooking time closely so the breasts don’t dry out.
How long can I marinate the chicken?
The chicken tastes best marinated overnight, around 8 to 12 hours. However, if you’re short on time, even 2 to 4 hours will infuse decent flavor.
Can I make this recipe without a grill?
Yes, you can cook the chicken under the broiler or in a hot skillet on the stove. Just aim for high heat and flip carefully to achieve that caramelized exterior.
Is mirin essential, and can I substitute it?
Mirin adds sweetness and a slight tang that’s classic in teriyaki sauce. If you don’t have it, you can substitute with a combination of rice vinegar and sugar, although the flavor will be a bit different.
Can I double the marinade and save some for dipping?
Definitely! Just make sure to reserve some marinade separately before adding the raw chicken. You can thicken the reserved portion for dipping sauce, but don’t use the marinade that’s been in contact with raw chicken without cooking it thoroughly.
Final Thoughts
This Hawaiian Grilled Teriyaki Chicken Recipe is one of those dishes that brings warmth to your table and makes everyone feel a little closer to the islands. It’s easy to prepare but tastes undeniably special, perfect for impressing family or friends without fuss. Give it a try soon—you’ll be amazed at how such simple ingredients come together to create something truly unforgettable.
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Hawaiian Grilled Teriyaki Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 40 minutes (including marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
This Hawaiian Grilled Teriyaki Chicken features tender, juicy boneless chicken thighs marinated overnight in a sweet and savory teriyaki sauce made from soy sauce, sugars, mirin, garlic, and ginger. Grilled to perfection over medium-high heat and served with a thickened glaze, this dish offers a delicious taste of Hawaiian-inspired flavors perfect for a quick and flavorful meal.
Ingredients
Chicken
- 3 lbs boneless, skinless chicken thighs
Marinade
- 2 tbsp cornstarch
- 1 1/2 cups soy sauce
- 1 1/2 cups white sugar
- 3/4 cup brown sugar
- 3/4 cup mirin
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1 tsp black pepper
Garnish and Serving
- Scallions, sliced (for garnish)
- Sesame seeds (for garnish)
- Cooked white rice (for serving)
Instructions
- Prepare the marinade: In a bowl, mix the cornstarch and soy sauce until smooth and no lumps remain. Then add white sugar, brown sugar, mirin, minced garlic, grated ginger, and black pepper. Stir thoroughly until the sugars begin to dissolve and the mixture is well combined.
- Marinate the chicken: Pound the boneless chicken thighs to an even thickness to ensure uniform cooking. Poke the chicken lightly with a fork to help absorb the marinade. Place the chicken in a container or large resealable bag and pour the marinade over it. Refrigerate and marinate overnight, allowing the flavors to fully penetrate the meat.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat to ensure a nice sear without burning the sugars in the marinade.
- Grill the chicken: Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken thighs for about 5 minutes on each side, or until they are cooked through and reach an internal temperature of 165°F (74°C). The sugars will caramelize, creating a beautiful glaze on the chicken.
- Thicken the remaining marinade: While the chicken is grilling, pour the leftover marinade into a small saucepan. Heat over medium heat, stirring frequently, until the sauce thickens to a glaze-like consistency, ensuring it simmers for a few minutes to eliminate any raw soy sauce flavor.
- Serve: Serve the grilled teriyaki chicken hot, spooning the thickened sauce over the top. Garnish with sliced scallions and sesame seeds for added flavor and presentation. Accompany with steamed white rice for a complete meal.
Notes
- Marinating overnight enhances the flavor and tenderness, but if short on time, a minimum of 2 hours will still yield good results.
- Ensure the marinade is brought to a simmer and fully thickened before serving to avoid consuming raw soy sauce.
- Pounding the chicken to even thickness ensures even cooking and prevents drying out.
- Use a meat thermometer to check doneness to avoid overcooking.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
