This Easy Grilled Hawaiian Teriyaki Chicken is a tasty dish that brings a sweet and tangy flavor right from the islands! The juicy chicken is marinated in a yummy teriyaki sauce that makes grilling a breeze.
You’ll love how simple it is to make! Just mix the marinade, soak the chicken, and grill it until perfectly cooked. It’s great with rice or even on its own—perfect for summer BBQs or family dinners!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are great for this recipe, as they stay juicy during grilling. If you prefer white meat, you can use chicken breasts, but be careful not to overcook them as they can dry out.
Soy Sauce: This gives a rich umami flavor. For a low-sodium option, use low-sodium soy sauce. If you’re gluten-free, opt for tamari or coconut aminos.
Pineapple Juice: Freshly squeezed is best, but canned juice works too. You can substitute with orange juice for a different citrus note or apple juice for a sweeter flavor.
Honey: This provides extra sweetness. You can swap it for maple syrup or agave nectar if you want a vegan option.
Fresh Ginger: Fresh ginger adds a wonderful zest. If you only have ground ginger, use half the amount, as it is more concentrated.
How Do I Make Sure My Chicken is Juicy and Flavorsome?
Marinating the chicken is key to infusing flavor and moisture. Here’s how:
- Combine the marinade and let the chicken soak for several hours—overnight is ideal for maximum flavor.
- Reserve some marinade before adding the chicken, so you can use it for basting on the grill.
- Do not grill the chicken straight from the fridge; let it sit at room temperature for about 15 minutes before grilling to ensure even cooking.
- Baste the chicken while grilling to keep it moist and flavorful, but be careful not to splash too much marinade on the grill as it can cause flare-ups.
Easy Grilled Hawaiian Teriyaki Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice (fresh or canned)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1 tablespoon rice vinegar (optional)
- 1 tablespoon vegetable oil or sesame oil
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and chicken, plus at least 1 hour for marinating (preferably 3-4 hours or overnight if you have the time). Grilling will take about 15 minutes. So overall, you should allocate about 1 hour and 30 minutes to 2 hours for the complete process.
Step-by-Step Instructions:
1. Make the Teriyaki Marinade:
In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, honey, minced garlic, grated ginger, rice vinegar (if using), and oil. Make sure the brown sugar dissolves completely to create a smooth marinade.
2. Marinate the Chicken:
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour. For the best flavor, aim for 3-4 hours or even overnight.
3. Preheat the Grill:
Before you start grilling, preheat your grill to medium-high heat, around 400°F (200°C). This will ensure that your chicken gets a nice sear.
4. Prepare the Chicken for Grilling:
Take the chicken out of the marinade, allowing the excess sauce to drip off. Remember to keep some of the marinade aside for basting while grilling.
5. Grill the Chicken:
Place the chicken thighs on the grill and cook for about 5-7 minutes on each side. You’re looking for a nice char and an internal temperature of 165°F (74°C). Baste with the reserved marinade during grilling to keep the chicken moist and flavorful.
6. Let It Rest:
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps retain the juices inside the chicken.
7. Garnish and Serve:
Slice the green onions and sprinkle them over the grilled chicken. Serve hot, and enjoy with steamed rice and a side of grilled vegetables or a fresh salad!
Enjoy your delicious and easy Hawaiian teriyaki grilled chicken!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but be cautious as they can dry out more easily than thighs. Be sure to monitor the cooking time and check for an internal temperature of 165°F (74°C) to avoid overcooking.
What If I Don’t Have Pineapple Juice?
If you don’t have pineapple juice, you can substitute it with orange juice or apple juice. These alternatives will give a different but still delicious flavor to the marinade!
Can I Make This Recipe in the Oven?
Absolutely! Preheat your oven to 400°F (200°C) and place the marinated chicken on a baking sheet lined with foil. Bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), basting halfway through for added flavor.
How Should I Store Leftover Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little water or broth to keep it moist.
