Hawaiian Grilled Teriyaki Chicken is a delicious and flavorful dish featuring tender, juicy chicken marinated in a sweet and savory teriyaki sauce with tropical Hawaiian flair. Perfectly grilled to achieve that irresistible char, this dish is a crowd-pleaser for summer barbecues, weeknight dinners, or special occasions.
Why You’ll Love This Recipe
- Tropical Flavor: Sweet, tangy, and savory teriyaki marinade with a Hawaiian twist.
- Juicy and Tender: The marinade ensures perfectly moist and flavorful chicken.
- Versatile: Great for grilling, baking, or pan-searing.
- Easy to Make: Simple ingredients and minimal prep time.
- Perfect for Any Occasion: Ideal for backyard barbecues, family dinners, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs or breasts
- Soy sauce
- Pineapple juice
- Brown sugar
- Garlic, minced
- Ginger, grated
- Sesame oil
- Rice vinegar (optional, for tang)
- Cornstarch (for thickening sauce)
- Green onions and sesame seeds (for garnish)
Directions
- Prepare the Marinade
- In a mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, and sesame oil. Add rice vinegar if desired for extra tang.
- Marinate the Chicken
- Place the chicken in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal or cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- Preheat the Grill
- Preheat your grill to medium-high heat (about 375–400°F). Lightly oil the grill grates to prevent sticking.
- Grill the Chicken
- Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Make the Teriyaki Glaze
- In a small saucepan, bring the reserved marinade to a simmer over medium heat. In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the marinade and cook until thickened, about 2–3 minutes.
- Serve
- Brush the grilled chicken with the teriyaki glaze and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice, grilled vegetables, or a fresh salad.
Servings and Timing
- Servings: This recipe serves 4–6 people.
- Prep Time: 10 minutes
- Marinating Time: 1–24 hours
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (minimum, including marinating time)
Variations
- Spicy Teriyaki Chicken: Add a pinch of red pepper flakes or a splash of sriracha to the marinade.
- Citrus Twist: Substitute lime juice for pineapple juice for a zesty flavor.
- Vegetable Add-Ons: Skewer the chicken with bell peppers, onions, and pineapple chunks for teriyaki kabobs.
- Gluten-Free: Use tamari or gluten-free soy sauce.
- Oven-Baked Version: Bake the chicken at 400°F (200°C) for 20–25 minutes, basting with the glaze halfway through.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
- Freezing: Freeze marinated raw chicken for up to 3 months. Thaw in the refrigerator before grilling.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well but may require slightly less grilling time to avoid drying out.
How do I prevent the chicken from sticking to the grill?
Oil the grill grates before preheating, and avoid flipping the chicken too early.
Can I double the recipe?
Absolutely! Double the ingredients and marinate the chicken in batches if needed.
What side dishes pair well with teriyaki chicken?
Serve with steamed rice, grilled pineapple, stir-fried vegetables, or a fresh green salad.
Can I use store-bought teriyaki sauce?
Yes, but making your own gives a fresher, more personalized flavor.
How long should I marinate the chicken?
Marinate for at least 1 hour, but overnight is ideal for maximum flavor.
Can I make this dish without a grill?
Yes, cook the chicken in a skillet or grill pan over medium heat, or bake it in the oven.
Is teriyaki chicken spicy?
Not traditionally, but you can add spice by incorporating chili flakes or sriracha.
Can I make this dish vegetarian?
Yes, use the teriyaki marinade on tofu or portobello mushrooms instead of chicken.
What’s the best way to ensure the chicken stays juicy?
Use a meat thermometer to avoid overcooking and baste with the glaze for extra moisture.
Conclusion
Hawaiian Grilled Teriyaki Chicken is a flavorful, juicy, and crowd-pleasing dish that’s perfect for any occasion. The sweet and savory marinade, combined with the smoky char from the grill, creates a meal that’s both comforting and exotic. Serve it with your favorite sides, and enjoy the irresistible taste of the islands right at home!
PrintHawaiian Grilled Teriyaki Chicken Recipe
Juicy grilled chicken marinated in a sweet and savory teriyaki sauce infused with ginger and pineapple for a tropical flair.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
For the Marinade:
- 1/2 cup soy sauce (low-sodium preferred)
- 1/3 cup brown sugar
- 1/4 cup pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1/4 tsp black pepper
For the Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 tbsp sesame seeds (for garnish, optional)
- 2 green onions (sliced, for garnish)
Instructions
- Prepare the Marinade:
- In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, ginger, and black pepper until the sugar dissolves.
- Marinate the Chicken:
- Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Grill:
- Preheat your grill to medium-high heat (about 375–400°F). Oil the grates to prevent sticking.
- Grill the Chicken:
- Remove the chicken from the marinade, letting excess drip off. Grill for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Simmer the Marinade (Optional):
- To use the marinade as a glaze, bring it to a boil in a small saucepan and simmer for 5-7 minutes until slightly thickened.
- Serve:
- Arrange the grilled chicken on a platter. Brush with the reduced marinade if desired. Garnish with sesame seeds and sliced green onions.
Notes
- For added flavor, reserve 1/4 cup of the marinade before adding the chicken and use it as a basting sauce during grilling.
- Serve with steamed rice, grilled pineapple, or a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and are great for sandwiches or wraps.