Hawaiian Grilled Teriyaki Chicken Recipe

If you’re craving a taste of the islands with maximum flavor and minimal fuss, look no further than Hawaiian Grilled Teriyaki Chicken. This sweet, smoky, and tantalizing dish bridges comfort food and backyard barbecue, offering bite after juicy bite of marinated chicken that’s seared to perfection on the grill. The homemade teriyaki sauce brings a balance of salty and sweet, while a hint of ginger and garlic transports you straight to a breezy Hawaiian lanai. Whether you’re hosting a summer cookout or simply want to shake up your weeknight dinner routine, this recipe is guaranteed to become an instant favorite!

this Recipe

Ingredients You’ll Need

You’ll be amazed at how a handful of simple pantry staples come together to create such bold, unforgettable flavors. Every ingredient in this Hawaiian Grilled Teriyaki Chicken plays a key role in bringing tenderness, caramelization, and depth to the final dish, so let’s take a closer look at each one:

• Chicken thighs: Boneless, skinless thighs are wonderfully juicy, making every bite impossibly tender and flavorful.
• Low-sodium soy sauce: The core of the marinade, it provides all the rich umami flavor without overpowering saltiness.
• Water: Dilutes the soy to the perfect intensity and balances the sauce’s consistency.
• Brown sugar: Adds essential sweetness while giving the sauce its classic sticky, caramelized glaze.
• Honey: A touch of honey deepens the sweetness and encourages gorgeous grill marks.
• Fresh ginger: Just a teaspoon infuses each bite with bright warmth and zing that cuts through the sweetness.
• Minced garlic: Nothing beats the savory aroma and complexity that fresh garlic brings.
• Crushed red pepper flakes: Optional, but they lend a whisper of heat that keeps things interesting!
• Cornstarch: Key to thickening the sauce so it clings beautifully to your chicken.
• Water (for slurry): Mixing water and cornstarch ensures your sauce thickens evenly, without lumps.
• Sesame oil: Optional, but a drizzle imparts that nutty, toasted flavor signature to Asian-inspired dishes.
• Chopped green onions and sesame seeds: For garnish, these add a pop of freshness and a satisfying little crunch to every bite.

How to Make Hawaiian Grilled Teriyaki Chicken

Step 1: Make the Teriyaki Sauce

Start by grabbing a medium-sized saucepan and adding the soy sauce, water, brown sugar, honey, grated ginger, minced garlic, and a sprinkle of red pepper flakes if you like a hint of spice. Bring everything to a gentle simmer over medium heat and let it bubble away for 3 to 4 minutes, just until the flavors really start mingling and the sugar dissolves completely.

Step 2: Thicken the Sauce

In a small bowl, whisk together the cornstarch with the 2 tablespoons of water to make a smooth, lump-free slurry. Slowly pour this into the simmering sauce, stirring constantly. Watch as your teriyaki sauce transforms—within about two to three minutes—it should become glossy and thick enough to coat the back of a spoon. Take it off the heat and let it cool slightly so it’s ready for your chicken.

Step 3: Marinate the Chicken

Now place your chicken thighs in a roomy resealable bag or a big bowl. Pour most of your cooled teriyaki sauce over the chicken, making sure every piece is thoroughly coated. Don’t forget to reserve a cup of sauce for serving later—it’s pure liquid gold! Cover everything up and let it marinate in the fridge for at least 2 hours, though overnight is even better for jaw-dropping flavor.

Step 4: Grill the Chicken

Time to fire up the grill! Preheat it to medium-high, then lay your marinated chicken thighs directly onto the grates. Grill for about 5 to 6 minutes per side, flipping once, until you get beautiful grill marks and the chicken is cooked through (look for an internal temp of 165°F/75°C). The marinade will caramelize on the grill, creating those irresistible charred edges. Once done, let the chicken rest for about 5 minutes to lock in all those juices.

Step 5: Serve and Garnish

Your Hawaiian Grilled Teriyaki Chicken is now ready for the spotlight! Drizzle the warm, reserved teriyaki sauce over the chicken and finish with a generous sprinkle of chopped green onions and toasted sesame seeds. Each plate will look as inviting as it tastes!

How to Serve Hawaiian Grilled Teriyaki Chicken

Garnishes

Nothing elevates this dish quite like a scattering of sliced green onions and a sprinkle of sesame seeds. These garnishes add freshness and crunch, and make your Hawaiian Grilled Teriyaki Chicken look restaurant-worthy. For an extra pop of color, you can throw on some thinly sliced red chili or ringlets of sweet bell pepper.

Side Dishes

This chicken absolutely loves a bed of fluffy white or brown rice to soak up every last drop of that sticky-sweet-salty sauce. For a true island vibe, serve it alongside thick slices of grilled pineapple, a scoop of macaroni salad, or a bright cabbage slaw. These sides balance the rich umami of the chicken and keep the meal feeling light and sunny.

Creative Ways to Present

If you want to wow your guests at your next picnic or luau, slice the chicken into strips and thread onto skewers for easy serving. You can also chop it up for rice bowls or tuck it into soft Hawaiian slider rolls with a little pineapple salsa. Leftovers make delicious additions to salads or wraps, so don’t be shy about making extra!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Hawaiian Grilled Teriyaki Chicken into an airtight container and refrigerate within two hours of cooking. It’ll stay juicy and flavorful for up to four days in the fridge. Be sure to keep any extra teriyaki sauce separate, so things don’t get soggy and you can enjoy that fresh drizzle when you’re ready to eat again.

Freezing

If you want to double or even triple your batch, Hawaiian Grilled Teriyaki Chicken freezes beautifully. Place cooled pieces and some of the sauce in a freezer-safe bag or container, squeeze out the extra air, and freeze for up to three months. Thaw overnight in the fridge before reheating for lunch or dinner.

Reheating

For the best results, gently reheat your chicken in a covered skillet over medium heat with a splash of water or reserved sauce to keep it extra moist. You can also use the microwave, covering the chicken to avoid drying it out. Just go low and slow, and you’ll have tender, saucy chicken in just a few minutes.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs are preferred for their extra tenderness and richness, boneless, skinless breasts will work just fine. Just pound them to an even thickness so they cook evenly and don’t dry out on the grill.

Is it necessary to marinate overnight?

For the deepest flavor, overnight marination is ideal—your chicken will soak up all those ginger-garlic notes and caramel sweetness. However, even just two hours will yield delicious results, so don’t sweat it if you’re short on time.

Can the teriyaki marinade be made ahead?

Yes, you can make the teriyaki sauce several days in advance and store it in the refrigerator. Just be sure to let it cool completely before using it for marinating or serving alongside your chicken.

Do I need a grill or can I use a different cooking method?

If you don’t have a grill, no worries! You can cook Hawaiian Grilled Teriyaki Chicken on a grill pan or even sauté it in a skillet. For an oven option, broil the chicken on a foil-lined baking sheet, flipping halfway through.

What’s the best way to keep the chicken from sticking to the grill?

Make sure your grill grates are clean and well-oiled before you add the chicken. You can also brush a little oil on the chicken itself. This helps develop those lovely grill marks and ensures the chicken releases easily when it’s time to flip.

Final Thoughts

When you bring a platter of Hawaiian Grilled Teriyaki Chicken to the table, you’re sharing sunshine, warmth, and a little culinary adventure—no passport required! I hope you’ll fire up your grill and give this vibrant, crowd-pleasing recipe a try, and don’t forget to enjoy every juicy, saucy bite. Aloha and happy cooking!

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