If you’re ready to dive into a burst of tropical flavors paired with the irresistible char of the grill, this Hawaiian Grilled Teriyaki Chicken Recipe is your new go-to for an unforgettable meal. Infused with sweet, savory, and slightly tangy notes, this dish elevates humble chicken thighs into a vibrant main course that feels like a mini vacation on your plate. With a marinade that balances soy sauce, sugars, fresh ginger, and garlic, every bite delivers that perfect harmony that keeps you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of this Hawaiian Grilled Teriyaki Chicken Recipe. Each element plays a crucial role, from the tenderizing cornstarch to the fresh zing of ginger, creating a marinade that’s rich in flavor and perfect for grilling.
- 3 lbs boneless, skinless chicken thighs: These provide moist, flavorful meat that holds up well to the marinade and grilling.
- 2 tbsp cornstarch: Helps thicken the marinade slightly and tenderizes the chicken for that perfect texture.
- 1 1/2 cups soy sauce: Adds deep umami and saltiness, forming the salty backbone of the sauce.
- 1 1/2 cups white sugar: Brings sweetness that balances the savory soy and spices.
- 3/4 cup brown sugar: Adds a richer, caramel-like sweetness and depth to the marinade.
- 3/4 cup mirin: A sweet rice wine that gives the glaze a subtle tang and shine.
- 3 garlic cloves, minced: Infuses the dish with aromatic sharpness and warmth.
- 2 tbsp fresh ginger, grated: Brings a bright, peppery zest essential to teriyaki flavor.
- 1 tsp black pepper: Offers a mild heat that balances the sweet components finely.
How to Make Hawaiian Grilled Teriyaki Chicken Recipe
Step 1: Prepare the Marinade
Begin by mixing the cornstarch and soy sauce together until the cornstarch dissolves completely, creating a smooth base. Then add in the white sugar, brown sugar, mirin, minced garlic, grated ginger, and black pepper. This blend captures the essence of traditional teriyaki with a Hawaiian twist, promising rich, layered flavors that will soak beautifully into the chicken.
Step 2: Marinate the Chicken
Pound the chicken thighs gently to even out their thickness, which ensures even cooking. Poke them lightly with a fork so the marinade can penetrate deeply. Place the chicken into a suitable container or a zip-lock bag and pour in the marinade, making sure every piece is well coated. Refrigerate overnight to let the flavors develop fully—this step transforms the dish from good to absolutely crave-worthy.
Step 3: Grill the Chicken
Preheat your grill to medium-high heat, ready to develop those beautiful grill marks and smoky char. Grill the marinated chicken thighs for about 5 minutes on each side until nicely caramelized and cooked through. The key here is to get a good sear without drying out the meat, locking in the juices for tender bites.
Step 4: Thicken the Remaining Marinade
While the chicken grills, pour any leftover marinade into a small saucepan. Heat it gently until it thickens down into a luscious sauce that you’ll drizzle over the finished chicken. This step intensifies the flavor and adds that glossy, sticky finish that makes teriyaki truly irresistible.
Step 5: Serve and Enjoy
Plate the grilled chicken over a bed of steamed rice and generously spoon the thickened teriyaki sauce on top. This final flourish ties your Hawaiian Grilled Teriyaki Chicken Recipe together beautifully, creating a meal that’s both satisfying and filled with island spirit.
How to Serve Hawaiian Grilled Teriyaki Chicken Recipe
Garnishes
Simple garnishes like thinly sliced scallions and a sprinkle of toasted sesame seeds add a fresh, crunchy contrast to the tender, saucy chicken. They not only brighten up the dish visually but also bring a little extra texture and burst of flavor.
Side Dishes
For classic island flair, serve your Hawaiian Grilled Teriyaki Chicken Recipe alongside fluffy white rice or coconut rice. Add some grilled pineapple rings or a crisp cabbage slaw to balance the savory sweetness with tropical freshness. These sides complement the chicken perfectly without overwhelming its rich flavor.
Creative Ways to Present
Take your presentation up a notch by serving the chicken in lettuce wraps or over a bed of sautéed vegetables for a lighter, healthful approach. You can also slice the grilled chicken and use it to top a vibrant poke bowl, incorporating cucumber, avocado, and pickled ginger for a unique twist on this Hawaiian favorite.
Make Ahead and Storage
Storing Leftovers
Any leftover Hawaiian Grilled Teriyaki Chicken Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld and deepen, making your next serving just as delicious as the first.
Freezing
You can freeze cooked or marinated chicken thighs before cooking if you want to prep ahead. Just be sure to seal them well in a freezer-safe bag, and they’ll keep their quality for up to 2 months. Thaw completely before grilling for the best texture.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat with a splash of water or leftover sauce to keep it moist. Avoid microwaving if possible, as it can dry out the meat. Reheating slowly preserves the luscious glaze and tender texture that make this dish so special.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work as a leaner alternative, but keep in mind they tend to cook faster and can dry out more easily, so watch your grilling time closely and consider marinating for slightly less time.
Is mirin essential for this recipe?
Mirin adds a subtle sweetness and acidity that’s characteristic of authentic teriyaki, but if you don’t have it on hand, a mix of white wine and sugar or a splash of rice vinegar can stand in as a substitute.
How long should I marinate the chicken?
Overnight marination is ideal to let the flavors fully penetrate the meat. If you’re short on time, aim for at least 2 hours, but the longer the better for maximum taste and tenderness.
Can I make this recipe indoors?
Definitely! If you don’t have a grill, use a grill pan or broiler in your oven to get that beautiful sear and caramelization. Just keep an eye on the cooking time as it might vary slightly.
What can I serve with this for a full Hawaiian-inspired meal?
Pair this dish with mac salad, grilled corn, or even a tropical fruit salsa for a festive, island-style feast that brings all the best Hawaiian flavor combinations together.
Final Thoughts
I can’t recommend this Hawaiian Grilled Teriyaki Chicken Recipe enough for anyone craving a delicious, comforting dish that transports you straight to the islands. The balance of sweet and savory with fresh ginger and garlic is simply unbeatable. Give it a try — it’s a guaranteed crowd-pleaser that will quickly become a favorite in your recipe rotation.
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Hawaiian Grilled Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (excluding overnight marination)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
This Hawaiian Grilled Teriyaki Chicken recipe features tender, juicy chicken thighs marinated in a sweet and savory teriyaki sauce made with soy sauce, sugars, mirin, garlic, and ginger. Grilled to perfection and served with a thickened homemade teriyaki sauce, this dish brings authentic island flavors to your table in just 40 minutes of active cooking time, perfect for a delicious weeknight meal or a weekend barbecue.
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
- Chopped scallions (optional)
- Sesame seeds (optional)
Instructions
- Prepare the marinade: In a mixing bowl, whisk together the cornstarch and soy sauce until smooth. Add the white sugar, brown sugar, mirin, minced garlic, grated ginger, and black pepper, mixing thoroughly to combine all ingredients into a uniform marinade.
- Marinate the chicken: Pound the chicken thighs to an even thickness to ensure uniform cooking. Poke the chicken lightly with a fork to help the marinade penetrate better. Submerge the chicken in the prepared marinade, cover, and refrigerate overnight to develop deep flavor.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat, approximately 375-450°F (190-232°C), to achieve a nice sear without burning the sugars in the marinade.
- Grill the chicken: Remove chicken from marinade, letting excess drip off. Grill the chicken thighs for about 5 minutes on each side, or until fully cooked through and reaching an internal temperature of 165°F (74°C), with a lovely char and caramelization.
- Thicken the remaining marinade: While the chicken grills, pour the leftover marinade into a saucepan. Heat over medium heat, stirring frequently, until it thickens into a glossy teriyaki sauce, about 5-7 minutes. Ensure it reaches a safe temperature to eliminate any raw chicken residue.
- Serve: Arrange the grilled chicken over steamed rice, spoon the thickened teriyaki sauce over the top, and garnish with chopped scallions and sesame seeds for an authentic finish.
Notes
- To reduce prep time, marinate the chicken for at least 2 hours if short on time, though overnight is preferred for best flavor.
- If you don’t have access to a grill, you can cook the chicken under a broiler or on a grill pan indoors.
- Adjust sugar amounts if you prefer a less sweet teriyaki sauce.
- Make sure to boil the leftover marinade to ensure it is safe to consume as a sauce.
- Serve with steamed white rice or your choice of side vegetables for a complete meal.
