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Hawaiian Grilled Teriyaki Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 180 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/hawaiian-grilled-teriyaki-chicken-recipe/