If you’re craving a burst of tropical flavors paired with that irresistible char from the grill, this Hawaiian Grilled Teriyaki Chicken Recipe is exactly what you need. The tender, juicy chicken thighs soak up a luscious marinade blending savory soy sauce, sweet brown sugar, and bright pineapple juice, transporting your taste buds straight to an island paradise. Whether it’s a casual family dinner or a weekend BBQ with friends, this dish promises to be a showstopper packed with flavor and fun.
Ingredients You’ll Need
Getting the perfect taste for this Hawaiian Grilled Teriyaki Chicken Recipe is all about combining simple ingredients that each play a crucial role. From sweetness to saltiness to tanginess, every component shapes the delicious balance that makes this chicken so memorable.
- Chicken thighs (1 ½ lbs, boneless and skinless): These are ideal for grilling due to their tenderness and ability to stay juicy.
- Soy sauce (1 cup): Provides the salty, umami foundation essential for any great teriyaki.
- Brown sugar (1 cup, packed): Adds a rich sweetness that caramelizes beautifully on the grill.
- Pineapple juice (1 cup): Brings that unmistakable tropical zing and natural tenderizing power to the marinade.
How to Make Hawaiian Grilled Teriyaki Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together the soy sauce, brown sugar, and pineapple juice in a bowl until the sugar dissolves fully. This creates a harmonious blend of salty, sweet, and fruity notes that will infuse the chicken with incredible flavor.
Step 2: Marinate the Chicken
Place the boneless, skinless chicken thighs in a resealable bag or shallow dish and pour the marinade evenly over them. Make sure each piece is well coated. Seal the bag or cover the dish and pop it into the fridge for at least 4 hours. If you can plan ahead, letting it marinate overnight will boost the flavor even more.
Step 3: Get Your Grill Ready
Preheat your grill to medium-high heat and lightly oil the grates. This step ensures the chicken doesn’t stick and helps get those perfect grill marks which add character and texture to each bite.
Step 4: Grill the Chicken
Remove the chicken from the marinade, allowing any excess to drip off, and reserve the leftover marinade for later. Grill the thighs for about 5 to 7 minutes on each side, or until their internal temperature reaches 165°F (75°C), which guarantees they’re safe and deliciously juicy.
Step 5: Make a Glaze
While the chicken is grilling, pour the reserved marinade into a small saucepan and simmer it gently for about 5 minutes. This reduces and thickens the marinade to create a glossy, flavorful glaze that you can brush onto the chicken during the last few minutes of grilling for that sticky, irresistible finish.
Step 6: Rest and Serve
Once grilled and glazed, allow the chicken to rest for 5 minutes. This resting time lets the juices redistribute, making each bite tender and packed with flavor when you finally dig in.
How to Serve Hawaiian Grilled Teriyaki Chicken Recipe
Garnishes
A sprinkle of freshly chopped green onions or cilantro can brighten up the dish with a fresh, herbal note. Add some sesame seeds for a bit of crunch and a lovely nutty hint that pairs perfectly with the teriyaki glaze.
Side Dishes
This chicken shines when paired with simple, complementary sides like fluffy steamed rice, grilled pineapple slices, or a crisp Asian-style slaw with cabbage and carrots tossed in a light vinaigrette. These sides balance out the rich flavors while keeping the overall meal refreshing.
Creative Ways to Present
For a fun twist, serve the chicken over a bed of coconut rice or stuff it into lettuce cups for a finger-friendly option. You can even slice the chicken thin and use it as a filling for tacos topped with mango salsa for a vibrant, island-inspired fusion.
Make Ahead and Storage
Storing Leftovers
Leftover grilled teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it thoroughly before sealing to keep the flavors fresh and safe.
Freezing
To freeze, place cooled chicken thighs in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to enjoy again, thaw overnight in the refrigerator for the best texture and taste.
Reheating
Reheat leftovers gently in the microwave or on a skillet over low heat, brushing with a little reserved teriyaki glaze or soy sauce to prevent drying out. This will help restore some of the original juiciness and flavor you fell in love with.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs tend to stay juicier and more tender, chicken breasts can work well if you keep a close eye on the grill to avoid drying them out. Marinating longer will help add flavor and moisture.
Is it necessary to simmer the reserved marinade to make a glaze?
Yes, simmering the marinade reduces any raw marinade and thickens it into a safe, flavorful glaze perfect for brushing on the chicken towards the end of grilling.
How long should I marinate the chicken for best results?
At least 4 hours is great for flavor absorption, but if you have the time, marinating overnight really deepens the taste and tenderness of the chicken.
Can this recipe be made indoors? If so, how?
You can definitely make it indoors by using a grill pan or broiler. Just watch the cooking closely to mimic the grilling process, and baste with the glaze frequently for that same sticky, caramelized finish.
What if I don’t have pineapple juice? Is there a substitute?
If pineapple juice isn’t on hand, apple juice or orange juice with a splash of vinegar can replicate the sweet and tangy profile, but pineapple juice adds that authentic tropical flair that’s signature to this recipe.
Final Thoughts
This Hawaiian Grilled Teriyaki Chicken Recipe is a fantastic way to bring a taste of the islands right to your backyard. With just a few straightforward ingredients and easy steps, you can create a dish that feels special yet perfectly approachable. I can’t wait for you to try it and experience that perfect harmony of sweet, savory, and smoky goodness that makes every meal feel like a mini vacation.
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Hawaiian Grilled Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
This Hawaiian Grilled Teriyaki Chicken recipe features tender, boneless skinless chicken thighs marinated in a sweet and tangy blend of soy sauce, brown sugar, and pineapple juice. Grilled to perfection and finished with a flavorful teriyaki glaze, this dish offers a delicious tropical twist perfect for summer cookouts or a weeknight dinner.
Ingredients
Chicken
- 1 ½ lbs chicken thighs (boneless, skinless)
Marinade and Glaze
- 1 cup soy sauce
- 1 cup brown sugar (packed)
- 1 cup pineapple juice
Instructions
- Prepare the marinade: In a bowl, whisk together soy sauce, brown sugar, and pineapple juice until the sugar dissolves completely, creating a smooth marinade.
- Marinate the chicken: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them, making sure each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Prepare chicken for grilling: Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for later use as a glaze.
- Grill the chicken: Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) confirming it is safely cooked through.
- Make the glaze: While the chicken grills, pour the reserved marinade into a saucepan and bring it to a simmer over medium heat. Let it simmer for 5 minutes to thicken and kill any bacteria from the raw chicken.
- Glaze the chicken: During the final minutes of grilling, brush the simmered glaze onto the chicken for a sticky, flavorful finish.
- Rest before serving: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute, enhancing tenderness and flavor.
Notes
- Marinating the chicken overnight intensifies the flavor but a minimum of 4 hours will still yield great results.
- If you don’t have a grill, you can cook the chicken under a broiler or on a grill pan over the stovetop.
- Make sure to simmer the leftover marinade thoroughly before using it as a glaze to ensure it’s safe to consume.
- Use a meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F (75°C).
- This dish pairs well with steamed rice and grilled vegetables for a complete Hawaiian-inspired meal.
