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
Scale
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
