Every time I make this Hawaiian Grilled Teriyaki Chicken, it takes me back to those lovely summer gatherings in our backyard. The aroma of grilling chicken mingles with the laughter of family, reminding me of the joy of togetherness. It’s one of those dishes that not only fills our bellies but also warms our hearts. You know, there’s something special about sharing a meal outdoors while the sun sets, and I know once you try this recipe, you’ll feel that same warmth and comfort. It’s easy to make, deliciously juicy, and really brings a touch of the tropical right to your dining table!
Let’s dive into how to make this delightful dish together.
Ingredients
Here’s what you’ll need to whip up this Hawaiian Grilled Teriyaki Chicken:
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 1 ½ lbs |
| Soy sauce | 1 cup |
| Brown sugar | 1 cup, packed |
| Pineapple juice | 1 cup |
| Garlic | 4 cloves, chopped |
| Fresh ginger | 1 tbsp, minced |
These ingredients are essential for that sweet and savory flavor that makes Hawaiian cuisine so delightful! I love adding fresh herbs like rosemary—it makes the chicken smell and taste amazing! And feel free to play around with the ingredients. If you love a bolder flavor, consider adding a splash of sesame oil or a sprinkle of chili flakes for a little kick!
Cooking Steps
-
Prepare the Chicken: Start by placing the boneless, skinless chicken thighs in either a large bowl or a gallon-sized Ziploc bag. This makes it easier to marinate that chicken really well. Set it aside while you prepare the marinade.
-
Make the Marinade: In a medium-sized mixing bowl, combine the soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger. Stir everything together until the sugar fully dissolves. The sweet and tangy scent wafting through your kitchen will have you dreaming of a Hawaiian beach!
-
Marinate the Chicken: Pour the marinade over the chicken in the bowl or bag. If you’re using a bag, press out as much air as you can before sealing it. If you’re using a bowl, make sure to cover it securely with plastic wrap. Pop it in your refrigerator for at least 4 hours, or better yet, overnight. This waiting time is crucial—it allows the chicken to soak up all those delicious flavors!
-
Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. Nothing makes me happier than the sizzle of chicken on the grill!
-
Prepare the Marinade for Basting: While the grill heats up, take the remaining marinade and pour it into a medium saucepan. Bring it to a simmer over medium heat and let it cook for about 5-10 minutes. This will thicken it up nicely and make it safe for basting later.
-
Remove Chicken from Marinade: Take the chicken out of the fridge and remove it from the marinade. Discard the marinade you used for the chicken; it’s important not to reuse that one.
-
Grill the Chicken: Place the chicken thighs on the hot grill. Brush some of that delicious hot marinade over the top of the chicken. Just a heads up—don’t dip the brush back into the marinade after it has touched raw chicken!
-
Cook Until Done: Grill the chicken for about 6-8 minutes on each side, or until it reaches an internal temperature of 165°F. You’ll want those lovely grill marks to form, which adds a wonderful flavor!
-
Final Touches: Once your chicken is perfectly cooked, transfer it to a baking dish. Pour any remaining hot teriyaki marinade over the chicken and let it rest for just a few minutes before serving. This will keep it juicy and delightful!
-
Serve and Enjoy: Now it’s time! Serve your Hawaiian Grilled Teriyaki Chicken hot off the grill. You can pair it with sides like grilled vegetables, steamed rice, or a fresh salad. If you’re feeling extra festive, a tropical fruit salad on the side is simply perfect!
Why I Love Making This Dish
There’s a special joy in making Hawaiian Grilled Teriyaki Chicken that goes beyond just the flavors—instead, it’s about the memories I create while cooking and eating it with my family. We often have this meal on warm summer evenings when we can gather outside. The taste takes me back to my childhood vacations by the beach. This dish is truly a celebration of family, fun, and flavor!
What You’ll Need
Besides the ingredients, you’ll need a few simple tools: a grill (charcoal or gas both work well), a mixing bowl, a whisk or spoon for mixing, and a basting brush for that flavorful marinade. A good meat thermometer is also really helpful to ensure your chicken is perfectly cooked.
Tips for Perfect Results
- Let the chicken marinate for as long as possible. Overnight is best! This is where the flavors really develop, and trust me, you’ll taste the difference.
- Grill on medium-high heat. It helps create that beautiful char on the outside while keeping the inside juicy.
- Don’t rush the resting time. Letting the meat rest after cooking will lock in all those yummy juices.
Serving Suggestions and Sides
This Hawaiian Grilled Teriyaki Chicken pairs wonderfully with many sides. I always love a simple side of coconut rice as it complements the sweetness of the teriyaki perfectly. Grilled corn on the cob is another favorite of ours—so sweet and slightly smoky! A crunchy cucumber salad with a light vinaigrette brings a refreshing contrast to the rich chicken, too. You can even serve it with fresh fruit like pineapple or mango for a burst of tropical flavor.
Leftovers
If you’re lucky enough to have some leftovers (which, let’s be honest, is a rare treat!), store them in an airtight container in the refrigerator. The chicken will last for about 3-4 days. To reheat, I recommend using the oven to keep it juicy. Just cover it with foil and heat it at 350°F until warmed through. Alternatively, you can toss it on a skillet for a quick warm-up. It makes tasty sandwiches or wraps the next day too!
FAQ Section
Can I use boneless chicken rather than thighs? You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!
What’s the best way to grill this chicken if I don’t have a grill? No worries! You can always bake the chicken in the oven at 375°F for about 25-30 minutes or until it reaches the safe temperature of 165°F. Just brush the marinade on as you bake!
Can I make this recipe ahead of time? Absolutely! Marinate the chicken the night before. You can also grill and store it for later. Just reheat when you’re ready to serve.
Can I substitute another sweetener for brown sugar? You can use honey or maple syrup, but keep in mind they might slightly change the flavor profile. Both are delicious, although I always stick to brown sugar for that classic teriyaki taste!
Will it be spicy? This recipe is not spicy at all; the flavors lean more toward sweet and savory. If you want to add some heat, a sprinkle of red pepper flakes will do the trick.
This dish has become a favorite in my house, and I’m so excited for you to try it. I know you’ll love it as much as I do! The combination of sweet, savory, and a little hint of tropical bliss will make you feel like you’re on a delightful getaway right in your own backyard! Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy grilling!