Description
This Hawaiian Grilled Teriyaki Chicken features tender, juicy chicken thighs marinated in a sweet and tangy blend of soy sauce, brown sugar, and pineapple juice, then grilled to perfection and finished with a luscious teriyaki glaze. Perfect for a tropical-inspired meal that’s both flavorful and easy to prepare.
Ingredients
Scale
Chicken
- 1 ½ lbs chicken thighs (boneless, skinless)
Marinade & Glaze
- 1 cup soy sauce
- 1 cup brown sugar (packed)
- 1 cup pineapple juice
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, and pineapple juice until the sugar dissolves completely, creating a smooth and flavorful teriyaki marinade.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate the meat.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off, and reserve the marinade for later use. Grill the chicken thighs for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring they are cooked through and nicely charred.
- Make the Glaze: While the chicken cooks, pour the reserved marinade into a saucepan. Bring it to a simmer over medium heat and cook for 5 minutes to thicken and kill any bacteria, creating a safe, flavorful glaze.
- Glaze the Chicken: During the final minutes of grilling, brush the thickened marinade glaze onto both sides of the chicken for an added layer of sweet and savory flavor.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute before serving. Enjoy your delicious Hawaiian Grilled Teriyaki Chicken!
Notes
- Marinating the chicken overnight intensifies the flavor but at least 4 hours is sufficient.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- Brush the reserved marinade only after simmering it to avoid any risk of contamination.
- If you prefer a thicker glaze, simmer the marinade longer until it reduces to your desired consistency.
- Boneless, skinless chicken thighs are preferred for juiciness, but you can substitute with chicken breasts if desired, adjusting cooking time accordingly.
- Serve with grilled pineapple slices or steamed rice for a complete Hawaiian-inspired meal.
