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
Scale
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.
