This Easy Grilled Hawaiian Teriyaki Chicken is sweet and tangy, perfect for summer cookouts! The chicken soaks up delicious teriyaki flavors and gets a nice char on the grill.
You’ll love how simple it is to whip up. Just marinate, grill, and enjoy. Trust me, your friends will be asking for seconds! 🌺🍍
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless thighs as they are juicy and tender when grilled. If you prefer, chicken breasts can work too, but they might dry out easier.
Soy Sauce: Low sodium soy sauce is a great choice to control sodium levels, but if needed, use tamari for a gluten-free option.
Pineapple Juice: Fresh pineapple juice brings a vibrant taste, but canned juice works just fine. You can also blend fresh pineapple for a thicker texture!
Ginger: Fresh ginger offers the best flavor, but if you’re in a rush, you could use ground ginger in a pinch. Just adjust the amount, as ground ginger is more potent.
How Do I Marinate Chicken Properly?
Marinating chicken is crucial for flavor and tenderness. Here’s a simple way to do it:
- Combine your marinade ingredients in a bowl and whisk until the sugar is dissolved.
- Seal the chicken and marinade in a bag or bowl. Try to remove as much air as possible—this helps the flavors penetrate better.
- Refrigerate, letting the chicken sit for a minimum of one hour, but longer (up to overnight) is better! Just remember to always marinate in the fridge for safety.
Following these tips will help ensure your chicken is bursting with Teriyaki flavor!
Easy Grilled Hawaiian Teriyaki Chicken
Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce (preferably low sodium)
- 1/3 cup brown sugar
- 1/4 cup pineapple juice (fresh or canned)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional)
- 1/4 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- Cooking spray or a little oil for the grill
Time Estimate:
This recipe takes about 10 minutes of prep time and at least 1 hour for marinating. Add in around 15 minutes for grilling. In total, you should set aside about 1 hour and 25 minutes, but longer marinating (up to overnight) will give you even more flavor!
Instructions:
1. Prepare the Marinade:
In a large bowl, combine soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, rice vinegar, sesame oil (if you’re using it), and black pepper. Whisk everything together until the sugar dissolves completely, creating a fragrant marinade.
2. Marinate the Chicken:
Place the chicken thighs in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the bowl, then refrigerate for at least 1 hour. For the best flavor, let the chicken marinate for 3-4 hours or even overnight!
3. Preheat the Grill:
When ready to grill, preheat your grill to medium-high heat. Lightly oil the grill grates with cooking spray or a paper towel dipped in oil to prevent sticking.
4. Grill the Chicken:
Carefully remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken on the hot grill. Grill for about 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C), and the chicken has beautiful grill marks and a bit of char.
5. Baste & Finish (Optional):
If you want an extra boost of flavor, you can brush the chicken with some reserved marinade during the last few minutes of grilling. Just remember to boil this marinade first if you’re using it as a sauce, for food safety.
6. Serve:
Remove the grilled chicken from the grill and let it rest for a few minutes. This helps the juices redistribute, making the chicken juicier. Garnish with freshly sliced green onions for a pop of color and flavor.
7. Enjoy:
Serve the chicken hot, paired with steamed rice or grilled pineapple. You’ll love the delicious combination of sweet and savory flavors!
This recipe yields tender, flavorful chicken packed with the signature tastes of Hawaiian teriyaki. Perfect for a family dinner or summer barbecue!
FAQ
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts! Just be aware that they may dry out quicker than thighs, so be sure to monitor their cooking time closely.
Can I Make This Recipe in the Oven?
Absolutely! Preheat your oven to 375°F (190°C) and place the marinated chicken on a lined baking sheet. Bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm them up in a skillet over low heat. You can also enjoy them cold in salads or wraps!
Can I Use a Different Marinade?
Absolutely! Feel free to experiment with different marinades like teriyaki sauce, a citrus marinade, or even a spicy chili sauce. Just ensure it has a balance of sweetness and acidity for the best flavor!
