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
Scale
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.
