Hawaiian Grilled Teriyaki Chicken

Juicy, smoky, and lusciously glazed, Hawaiian Grilled Teriyaki Chicken delivers a sweet and savory punch that transports you right to the islands. The real magic is in the marinade, soaking deep into each tender bite. I love how quickly it comes together after marinating overnight, so it is a perfect make-ahead main for gatherings or easy weeknights.

Every time I make this, the aroma on the grill gets my neighbors asking for a taste. My kids claim it is better than restaurant chicken and I have to agree.

Ingredients

• Boneless skinless chicken thighs: for ultimate tenderness and moisture try to choose thighs with an even thickness for easy grilling
• Cornstarch: helps the marinade cling and thickens the sauce use non GMO if available
• Standard strength soy sauce or tamari sauce: forms the deep savory backbone of the marinade opt for a naturally brewed type for best flavor
• White sugar: brightens the glaze and balances the savory notes look for pure cane sugar
• Brown sugar: lends a subtle molasses undertone choose dark brown for a richer result
• Mirin: a sweet rice wine brings gentle sweetness and gloss find it in the international aisle and check for no added corn syrup
• Minced garlic: offers a kick of warmth and complexity use fresh for the boldest flavor
• Freshly grated ginger: supplies floral heat always grate it yourself for that zingy freshness
• Freshly ground black pepper: adds bite and depth
• Thinly sliced green onions (optional): for a clean fresh finish and color pick vibrant firm stalks
• Toasted sesame seeds (optional): for crunch and nutty aroma use unhulled seeds for deeper flavor

Step by Step Instructions

Sauce Mixing:

In a medium bowl combine cornstarch and soy sauce whisking until completely smooth with no lumps Then add both sugars mirin minced garlic grated ginger and black pepper Stir until fully dissolved and set aside This ensures every taste is balanced without grainy residue

Chicken Prep:

Lay out the chicken thighs and pat each dry with paper towels Remove extra fat for even cooking Cover each thigh on a cutting board with cling wrap Use a meat mallet to gently pound them to one half inch thickness This breaks down fibers so your chicken cooks evenly and fast

Marinating:

Use a fork to poke holes all over the pounded chicken so flavor seeps deep Set chicken in a large bowl or dish Pour marinade over making sure every piece is covered on all sides Cover tightly and refrigerate overnight Turn the pieces once midway for totally even soaking Reserve any clean unused marinade in the fridge

Grilling:

Take chicken from fridge an hour before cooking so it starts at room temp Heat up your grill and oil the grates until very hot for that signature char Remove chicken from used marinade and discard what has touched the meat Grill the thighs on medium high for about five minutes each side You are looking for a caramelized crust and juicy center

Finishing the Sauce:

Pour any leftover clean marinade into a saucepan Bring it to a boil and let bubble briskly for one minute stirring until slightly thickened This kills any bacteria and intensifies the flavor Taste and add a sprinkle more sugar if you want a stickier glaze

Serving Up:

Let the grilled chicken rest for a minute then slice into strips This keeps juices inside Serve over fluffy rice or greens Spoon warm teriyaki sauce generously over the top Add green onions and sesame seeds for flair and crunch if you like

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The mirin is my not so secret weapon in this dish With it the sauce becomes glossy and restaurant style It reminds me of my first trip to a tiny backyard luau where everything tasted impossibly fresh and sweet

Storage Tips

Leftover chicken keeps well in an airtight container in the fridge for up to four days You can also freeze unused cooked chicken slices wrapped well for up to two months Just thaw in the fridge and reheat gently so it stays tender

Ingredient Substitutions

If you cannot find mirin a splash of apple juice with an extra pinch of brown sugar does the trick For gluten free use tamari or coconut aminos in place of soy sauce Boneless chicken breasts work in place of thighs though they cook faster so keep an eye on the grill

Serving Suggestions

Spoon slices over sticky white rice or brown rice for a classic island meal This chicken is also delicious tucked in lettuce wraps or served alongside grilled pineapple skewers and a bright cucumber salad

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Teriyaki’s Roots

Hawaiian teriyaki recipes blend Japanese influences with signature sweet island flavors The style became iconic thanks to plantation workers and local cooks adapting classic Japanese sauces with Hawaiian grown ingredients Today it is a beloved staple at family gatherings from Honolulu to the mainland

Recipe FAQs

→ What type of chicken works best?

Boneless and skinless chicken thighs are ideal, as they stay juicy and absorb the marinade well. Trimming excess fat helps ensure even cooking.

→ How long should the chicken marinate?

For the best flavor, marinate the chicken overnight in the refrigerator. At minimum, allow several hours for the marinade to work.

→ Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan on the stovetop is a great alternative. Just be sure it’s well-greased and properly heated before cooking.

→ Is there a substitute for mirin?

If mirin isn’t available, a mix of sweet rice wine with a touch of sugar or dry sherry works as a replacement. Avoid using rice vinegar.

→ How do I serve Hawaiian grilled teriyaki chicken?

The chicken is traditionally served sliced over steamed rice, with optional toppings like sliced green onions and toasted sesame seeds.