If you are craving a taste of the islands right at home, this Hawaiian Style Teriyaki Chicken Recipe is your golden ticket. Combining the rich sweetness of brown sugar, the punch of fresh ginger and garlic, and the satisfying umami of soy sauce, this dish brings a perfect balance of flavors that sing with every bite. The juicy chicken thighs soak up the teriyaki marinade to become tender and irresistibly flavorful. Whether grilled to charred perfection or cooked stovetop, it’s an easy, vibrant recipe that feels like a mini vacation on your plate.
Ingredients You’ll Need
Simple yet essential, each ingredient in this recipe plays a key role in building the bold, sweet-savory profile that makes this dish special. From the dark, salty soy sauce to the aromatic ginger and garlic, every element contributes to the ultimate Hawaiian Style Teriyaki Chicken Recipe experience.
- Boneless, skinless chicken thighs: These stay juicy and soak up the marinade better than chicken breasts.
- Soy sauce (low sodium): Provides the salty umami base without overpowering the other flavors.
- Water: Balances out the marinade for the perfect texture and concentration of flavor.
- Brown sugar (packed): Offers a deep sweetness that caramelizes beautifully when grilling.
- Garlic (minced): Adds an aromatic punch that pairs perfectly with ginger.
- Fresh ginger (grated): Brings a fresh, slightly spicy warmth that is essential to teriyaki.
- Sesame oil: Infuses the sauce with a toasty, nutty aroma that deepens the flavor.
- Cornstarch (optional): Creates a luscious thickening slurry to give your sauce a glossy finish.
- Water (for slurry): Helps dissolve the cornstarch evenly into the sauce for thickening.
- Sesame seeds and sliced green onions: Bright garnishes that add crunch and a fresh bite on top.
How to Make Hawaiian Style Teriyaki Chicken Recipe
Step 1: Prepare the Teriyaki Sauce
Start by combining soy sauce, water, brown sugar, minced garlic, grated ginger, and sesame oil in a medium saucepan over medium heat. Stir until the sugar completely dissolves and the mixture begins to simmer gently. This harmony of ingredients will marry into a rich, aromatic sauce. For those who love a thicker glaze, whisk together cornstarch with water to form a slurry, then stir it into the sauce. Allow it to cook another couple of minutes until it thickens slightly. Remove from heat and let it cool—this cooling step helps infuse the flavors even deeper.
Step 2: Marinate the Chicken
Pour about two-thirds of your cooled teriyaki sauce over the chicken thighs in a large bowl or resealable bag, making sure each piece is well coated. Reserving the remaining sauce for basting or drizzling later keeps the chicken intensely flavorful without losing any precious marinade. Pop it into the fridge for at least one hour to let the magical marinade work its way into every bite. For even more tenderness and flavor, marinate it overnight when you have time.
Step 3: Grill the Chicken to Perfection
Heat your grill or grill pan over medium-high heat and place the chicken thighs directly on the grate or pan. Grill for 5 to 7 minutes per side, watching for those beautiful char marks and ensuring the chicken reaches a safe internal temperature. During the last few minutes, brush the reserved teriyaki sauce onto the chicken to build up layers of sticky, sweet goodness. Removing the chicken from heat and letting it rest allows the juices to redistribute, ensuring every slice is moist and delicious.
Step 4: Garnish and Serve
Once rested, slice the chicken and sprinkle with toasted sesame seeds and freshly sliced green onions. These simple garnishes add texture, color, and that final burst of flavor that transforms your dish from great to unforgettable.
How to Serve Hawaiian Style Teriyaki Chicken Recipe
Garnishes
Keep your garnishes fresh and simple—sesame seeds add a subtle crunch and nutty flavor while green onions provide a bright, crisp contrast. These touches not only make the dish look inviting but also add to its complexity and freshness.
Side Dishes
This Hawaiian Style Teriyaki Chicken Recipe shines when paired with steamed jasmine or sushi rice to soak up the luscious sauce. For a tropical flair, add grilled pineapple or a crisp side salad with a light citrus vinaigrette. These sides complement the sweet and savory profile without overwhelming it.
Creative Ways to Present
For a fun twist, serve this chicken over a bed of mixed greens or inside warm pita pockets with crunchy veggies for a handheld meal. You could even chop the grilled chicken and toss it into a rice bowl topped with avocado slices, pickled ginger, and a dollop of mayo infused with sriracha. The possibilities are endless and party-ready!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hawaiian Style Teriyaki Chicken in an airtight container in the refrigerator for up to 3 days. This allows the flavors to deepen even more, making for fantastic next-day meals that hardly feel like leftovers.
Freezing
If you want to save some for later, freeze the cooked chicken separately from the sauce in freezer-safe containers or bags. Properly stored, it will maintain its taste and texture for up to 2 months, perfect for quick reheats.
Reheating
Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. To revive the sauce’s glossy consistency, add a splash of water or reserved teriyaki sauce as you reheat. This keeps the chicken moist and flavorful just like fresh.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are recommended because they stay juicier and absorb the teriyaki marinade better. If you use breasts, be careful not to overcook them as they can dry out easily.
How long should I marinate the chicken?
Marinating for at least one hour is ideal to let the flavors penetrate deeply. For even more tender and flavorful chicken, you can marinate it overnight in the refrigerator.
Is there a way to make this recipe gluten-free?
Absolutely! Just swap out regular soy sauce for a gluten-free tamari or coconut aminos to maintain the classic teriyaki taste without gluten.
Can I make the teriyaki sauce ahead of time?
Yes, the sauce can be made a day or two ahead and stored in the refrigerator. Just reheat gently before using. It actually tastes better after sitting a bit as the flavors meld together.
What should I do if I don’t have a grill?
No grill? No problem! You can sear the chicken thighs on the stovetop in a hot skillet and then cover and cook them on low heat until done. This stovetop method works just as well and gives you delicious caramelized edges.
Final Thoughts
This Hawaiian Style Teriyaki Chicken Recipe is one of those dishes that feels like a warm hug from the tropics. It’s easy to make, packed with flavor, and incredibly versatile, perfect for weeknight dinners or entertaining guests. Give this recipe a try—you’ll find yourself coming back to its sweet, savory goodness time and time again.
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Hawaiian Style Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
This Hawaiian Style Teriyaki Chicken features juicy, flavorful boneless chicken thighs marinated in a sweet and savory teriyaki sauce made with soy sauce, brown sugar, garlic, and ginger. Grilled to perfection and garnished with sesame seeds and green onions, it’s a perfect island-inspired main dish that pairs wonderfully with steamed rice and pineapple or a fresh salad.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
Teriyaki Sauce
- 1 cup soy sauce (low sodium)
- 1 cup water
- 3/4 cup brown sugar (packed)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch slurry)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prepare Teriyaki Sauce: In a medium saucepan over medium heat, combine soy sauce, water, brown sugar, minced garlic, grated ginger, and sesame oil. Stir continuously until the brown sugar dissolves and the mixture begins to simmer. If you prefer a thicker sauce, mix cornstarch with 2 tablespoons of water to create a slurry and stir it into the simmering sauce. Cook for an additional 2 to 3 minutes until it thickens slightly. Then, remove from heat and allow the sauce to cool.
- Marinate the Chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour about two-thirds of the cooled teriyaki sauce over the chicken, making sure all pieces are well coated. Reserve the remaining sauce for basting and serving later. Refrigerate and let the chicken marinate for at least 1 hour, or for more flavor, marinate overnight.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat to ensure it’s hot enough to sear the chicken and develop nice grill marks.
- Grill the Chicken: Remove the chicken thighs from the marinade, shaking off any excess. Grill the chicken for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the meat is cooked through with a nicely charred exterior. During the last few minutes of grilling, brush the chicken with the reserved teriyaki sauce to enhance the flavor and glaze.
- Rest and Serve: Let the grilled chicken rest for a few minutes after cooking to allow juices to redistribute. Slice the chicken, then sprinkle with sesame seeds and sliced green onions. Serve immediately with steamed rice and pineapple or a crisp side salad for a complete Hawaiian meal.
Notes
- Chicken thighs are preferred for this recipe as they remain juicy and tender while grilling.
- If you do not have a grill, you can cook the chicken on the stovetop by searing it in a skillet over medium-high heat and then finishing it covered over low heat until cooked through.
- This teriyaki chicken is excellent for meal prep and works well in rice bowls or salads.
