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hawaiian style teriyaki chicken

Tender Hawaiian Style Teriyaki Chicken

Delicious Tender Hawaiian Style Teriyaki Chicken recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 6 servings
Calories: 4400
Ingredients Method

Ingredients
  

For the marinade:
  • 1 1/2 cups soy sauce
  • 1 1/4 cups brown sugar
  • 1 1/2 cups pineapple juice
  • 2 tbsp sesame oil
  • 8 garlic cloves, freshly minced
  • 3 tbsp ginger, freshly grated
  • 2 tbsp rice vinegar
For the chicken and base:
  • 3 lb chicken thighs (boneless and skinless, trimmed)
  • 5 cups cooked Nishiki medium-grain rice
  • 1/2 cup green onions, thinly sliced on a bias
  • 1 tbsp toasted sesame seeds

Method
 

  1. In a medium saucepan, combine soy sauce, brown sugar, pineapple juice, sesame oil, minced garlic, grated ginger, and rice vinegar. Heat over medium heat, stirring occasionally, until the brown sugar completely dissolves—this takes about 3-4 minutes. Once dissolved, remove from heat and let cool to room temperature. While the marinade cools, pat the chicken thighs dry with paper towels and trim any excess fat or skin. I find that starting with dry chicken helps it brown better later and absorbs the marinade more effectively.
  2. Place the prepared chicken thighs in a large resealable plastic bag or shallow dish. Pour the cooled teriyaki marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, but ideally 12-24 hours for maximum flavor development. The longer marinating time allows the soy, ginger, and garlic to deeply penetrate the meat.
  3. Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes. Transfer the chicken to a clean bowl, reserving all the marinade. Pour the marinade into a medium saucepan and bring it to a gentle simmer over medium heat. Let it simmer for 8-10 minutes, stirring occasionally, until the liquid reduces by about one-third and becomes slightly thickened and glossy. This reduction concentrates the flavors and creates a beautiful glaze for basting.
  4. Preheat your grill to medium-high heat (around 375-400°F). Place the chicken thighs skin-side down on the grill grates and cook for 6-7 minutes without moving them—this develops a nice golden crust. Flip the chicken, then brush generously with the reduced marinade from Step 3. Continue cooking for another 6-8 minutes, brushing with additional glaze every 2 minutes and rotating as needed to prevent hot spots. I like to reserve about 1/4 cup of the glaze for serving at the end rather than using it all for cooking, which keeps the sauce fresher tasting.
  5. Continue grilling until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer at the thickest part of the thigh. Transfer the cooked chicken to a serving platter. Drizzle the reserved glaze over the chicken and top with thinly sliced green onions and toasted sesame seeds for garnish and a pop of fresh flavor. Serve immediately over the cooked Nishiki rice.