If you’re craving a mouthwatering, sweet and savory meal that bursts with tropical vibes, this Hawaiian Grilled Teriyaki Chicken Recipe is exactly what you need. Juicy, tender chicken thighs soak up a beautifully balanced marinade of soy, brown and white sugars, fresh ginger, and garlic, then get perfectly charred on the grill. The final drizzle of that thickened teriyaki sauce brings everything together for a dish that’s bold in flavor but comforting like home. Whether you’re cooking for family or friends, this recipe turns any ordinary dinner into a festive, island-inspired celebration that’s surprisingly simple to make.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the harmony of everyday ingredients that create a complex flavor profile. Each item plays an essential role in achieving the perfect balance of sweet, salty, and aromatic notes that define Hawaiian grilled teriyaki chicken.
- 3 lbs boneless, skinless chicken thighs: These bring moistness and richness, perfect for grilling and absorbing the marinade deeply.
- 2 tbsp cornstarch: Acts as a thickening agent for the marinade and sauce, giving you that luscious glaze.
- 1 1/2 cups soy sauce: The salty backbone that amps up umami flavor.
- 1 1/2 cups white sugar: Adds a crisp sweetness that caramelizes beautifully on the grill.
- 3/4 cup brown sugar: Imparts a deeper, molasses-like richness to the sauce.
- 3/4 cup mirin: A sweet rice wine that balances saltiness and adds a subtle tangy sweetness.
- 3 garlic cloves, minced: Provides a fragrant punch that complements the sweetness perfectly.
- 2 tbsp fresh ginger, grated: Gives that zesty warmth and just the right amount of spice.
- 1 tsp black pepper: Adds a gentle bite to round out the flavor profile.
How to Make Hawaiian Grilled Teriyaki Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together the cornstarch and soy sauce until smooth—this ensures your sauce will thicken beautifully later. Then stir in the white and brown sugars, mirin, minced garlic, grated ginger, and black pepper until everything is fully combined. This marinade is the magical heart of the dish, layering sweetness and spice perfectly.
Step 2: Marinate the Chicken
Pound your chicken thighs gently so they have an even thickness, which helps them cook through evenly. Use a fork to poke small holes so the marinade penetrates deeper. Submerge the chicken completely in your marinade and refrigerate it overnight. This slow marinating step infuses the chicken with flavor and tenderizes it for juicy results.
Step 3: Preheat and Grill
When ready to cook, heat your grill to medium-high. Place the marinated chicken thighs on the grill and cook for about 5 minutes on each side. The high-heat grilling seals in juices and creates those irresistible char marks that add smoky complexity—don’t rush this part!
Step 4: Thicken the Sauce
While the chicken grills, pour the remaining marinade into a saucepan and heat it gently over medium heat. Stir constantly as it thickens into a glossy, saucy glaze. This sauce will be the perfect finishing touch, rich and sticky, ready to elevate every bite of your chicken.
Step 5: Serve and Enjoy
Remove the chicken from the grill and slice it if you like. Serve it hot over fluffy steamed rice, and generously drizzle with your thickened teriyaki sauce. This step brings the Hawaiian Grilled Teriyaki Chicken Recipe full circle—sweet, savory, and deeply satisfying.
How to Serve Hawaiian Grilled Teriyaki Chicken Recipe
Garnishes
Simple garnishes like sliced scallions and toasted sesame seeds add delightful crunch and a fresh visual pop that perfectly complements your grilled chicken. These little details amplify the dish’s texture and bring a fresh finish to the plate.
Side Dishes
Serve your Hawaiian Grilled Teriyaki Chicken Recipe with traditional steamed white or jasmine rice to soak up every bit of the sauce. For a more vibrant spread, pair it with grilled pineapple slices, lightly sautéed greens, or a fresh cucumber salad for a refreshing contrast.
Creative Ways to Present
For a fun twist, turn your grilled chicken into Hawaiian-style tacos with soft tortillas, shredded cabbage, and a squeeze of lime. Or lay it atop a bed of mixed greens for a bright, flavorful salad. This recipe is versatile enough to shine in many different presentations, so feel free to get creative!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover grilled teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Keeping it sealed well will preserve its flavor and moisture, so it tastes just as good the next day.
Freezing
If you want to keep it longer, this Hawaiian Grilled Teriyaki Chicken Recipe freezes well. Place portions in freezer-safe bags or containers and freeze for up to 2 months. When ready, thaw overnight in the fridge for best texture.
Reheating
Reheat leftover chicken gently in a pan over low heat or in the microwave covered with a damp paper towel to maintain juiciness. Add a splash of water or extra teriyaki sauce when warming to keep the flavors vibrant and prevent drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer leaner meat, but be sure to watch grilling time closely as breasts can dry out more easily. Marinating overnight helps keep them juicy and flavorful.
What can I substitute for mirin?
If you don’t have mirin on hand, dry sherry or a mix of rice vinegar with a bit of sugar works well as a substitute, capturing that sweet-tangy essence mirin adds to the marinade.
Is it necessary to marinate overnight?
For maximum flavor penetration and tenderness, marinating overnight is ideal, but if you’re short on time, at least 2 hours will still produce a tasty result.
Can this recipe be made indoors on a grill pan?
Definitely! A grill pan on the stove gives you those coveted grill marks and smoky flavor indoors. Just preheat the pan well and cook the chicken similarly to outdoor grilling.
How do I make extra sauce for serving?
Simply double the marinade ingredients and set aside half before adding the chicken, so after cooking you can safely thicken the reserved portion into extra sauce for drizzling or dipping.
Final Thoughts
I can’t wait for you to try this Hawaiian Grilled Teriyaki Chicken Recipe and experience the perfect harmony of sweet, savory, and smoky flavors in every bite. It’s one of those dishes that feels special but comes together easily, making it a beloved staple in my kitchen. Give it a go, and soon it might just become your new favorite way to grill chicken and impress everyone at your table.
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Hawaiian Grilled Teriyaki Chicken Recipe
- Total Time: 40 minutes plus overnight marinating
- Yield: 6 servings 1x
Description
This Hawaiian Grilled Teriyaki Chicken recipe features tender boneless, skinless 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, the chicken is finished with a thickened marinade sauce, creating a deliciously sticky glaze. Perfect served over rice and garnished with scallions and sesame seeds, this dish offers a flavorful taste of the islands in just 40 minutes of active cooking time.
Ingredients
Marinade Ingredients
- 3 lbs boneless, skinless chicken thighs
- 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
- Scallions, chopped (for garnish)
- Sesame seeds (for garnish)
- Cooked rice (for serving)
Instructions
- Prepare the marinade: In a mixing bowl, combine the cornstarch and soy sauce, stirring until smooth and well incorporated. Add the white sugar, brown sugar, mirin, minced garlic, grated fresh ginger, and black pepper. Mix thoroughly until all ingredients are fully blended to form the teriyaki marinade.
- Marinate the chicken: Pound the chicken thighs to an even thickness to ensure uniform cooking. Using a fork, poke the chicken lightly to help the marinade penetrate better. Place the chicken in a container or resealable bag and pour the marinade over it. Refrigerate and let it marinate overnight, allowing the flavors to fully develop.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat, which is typically around 375-450°F (190-230°C). This temperature is ideal for grilling chicken thighs to achieve a nice char while keeping the meat juicy.
- Grill the chicken: Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for approximately 5 minutes per side. Flip carefully to avoid tearing and continue grilling until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with appealing grill marks.
- Thicken the sauce: While the chicken is grilling, pour the remaining marinade into a saucepan. Heat it over medium heat, stirring occasionally, until it thickens into a glossy teriyaki sauce consistency, ensuring it is cooked thoroughly to eliminate any raw marinade taste.
- Serve: Place the grilled teriyaki chicken over a bed of cooked rice. Drizzle the thickened sauce over the chicken and rice. Garnish with chopped scallions and toasted sesame seeds for added texture and a fresh, vibrant finish.
Notes
- Marinating overnight enhances the flavor and tenderness but if short on time, marinate for at least 2 hours.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Adjust sugar quantities if you prefer a less sweet or more intense teriyaki flavor.
- Use a meat thermometer to accurately check doneness for best results.
- Leftover grilled chicken pairs well with steamed vegetables or can be used in sandwiches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
