Hawaiian Grilled Teriyaki Chicken
A delightful dish that combines sweet and savory flavors, perfect for summer gatherings and outdoor meals.
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken thighs
- 1 cup Soy sauce
- 1 cup Brown sugar, packed
- 1 cup Pineapple juice
- 4 cloves Garlic, chopped
- 1 tbsp Fresh ginger, minced Consider adding fresh herbs like rosemary for added flavor.
Instructions
Preparation
- Place the boneless, skinless chicken thighs in a large bowl or a gallon-sized Ziploc bag and set aside.
- In a medium mixing bowl, combine soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger. Stir until the sugar fully dissolves.
- Pour the marinade over the chicken and seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight for best flavor.
Grilling
- Preheat your grill to medium-high heat.
- In a medium saucepan, pour the remaining marinade and bring to a simmer over medium heat for about 5-10 minutes to thicken for basting.
- Remove the chicken from the marinade and discard the used marinade to avoid cross-contamination.
- Grill the chicken thighs for about 6-8 minutes on each side, or until the internal temperature reaches 165°F.
- Transfer the cooked chicken to a baking dish, pour the remaining hot teriyaki marinade over it, and let it rest for a few minutes before serving.
- Serve hot with desired sides like grilled vegetables, steamed rice, or a tropical fruit salad.
Notes
For best results, marinate the chicken overnight. Grill on medium-high heat for a good char without drying out the inside. Allow cooked chicken to rest to keep it juicy.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 38gProtein: 30gFat: 18gSaturated Fat: 5gSodium: 1500mgSugar: 28g
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