Description
Bring the flavors of Hawaii to your kitchen with this delicious Hawaiian Grilled Teriyaki Chicken recipe. The combination of soy sauce, brown sugar, and pineapple juice creates a sweet and savory marinade that transforms boneless, skinless chicken thighs into a mouthwatering meal. Perfect for a summer barbecue or a cozy dinner at home, this recipe is sure to impress.
Ingredients
- 1 1/2 lbs chicken thighs, boneless and skinless
- 1 cup soy sauce
- 1 cup brown sugar, packed
- 1 cup pineapple juice
- 4 cloves garlic, chopped
- 1 tbsp fresh ginger, minced
Instructions
- Prepare the Chicken: Place chicken thighs in a bowl or gallon-sized Ziploc bag and set aside.
- Make the Marinade: In a medium-sized mixing bowl, combine the soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger. Mix until the sugar dissolves.
- Marinate the Chicken: Pour the marinade over the chicken. Press the air out of the bag and seal tightly, or cover the bowl as air-tight as possible. Refrigerate overnight, or for at least 4 hours.
- Heat the Marinade: Remove the chicken from the bag and set aside. Do NOT discard the marinade. In a medium saucepan, bring the marinade to a simmer and let it simmer for 5-10 minutes.
- Grill the Chicken: Place the chicken on the grill and brush some of the hot marinade over the top. Be careful not to place the brush back in the marinade after brushing the chicken. Continue to grill the chicken until it reaches an internal temperature of 165°F.
- Serve: Place the cooked chicken in a baking dish and pour the remaining hot teriyaki marinade over the top. Serve immediately.
Notes
Serving Tips
- Side Dishes: Pair the Hawaiian Grilled Teriyaki Chicken with steamed white or jasmine rice, grilled pineapple slices, and a fresh green salad to create a balanced and delicious meal.
- Garnish: Garnish the chicken with chopped green onions and sesame seeds to add a touch of color and extra flavor.
- Sauce: Serve with extra teriyaki sauce on the side for dipping or drizzling over the chicken and rice.
- Tacos: Use the grilled chicken to make Hawaiian-inspired tacos with coleslaw, pineapple salsa, and a drizzle of teriyaki sauce.
- Sandwiches: Make a Hawaiian chicken sandwich by placing the grilled chicken on a bun with lettuce, tomato, and a slice of grilled pineapple.
Storage Tips
- Refrigeration: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, place the cooled chicken in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the chicken in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Alternatively, reheat in a skillet over medium heat until hot.
- Leftover Marinade: If you have leftover marinade that hasn’t been used for brushing the chicken, you can store it in an airtight container in the refrigerator for up to a week. Use it as a sauce for rice or vegetables.
