Description
This Hawaiian Grilled Teriyaki Chicken features juicy chicken thighs marinated in a sweet and savory blend of soy sauce, pineapple juice, garlic, and ginger. Grilled to perfection and brushed with rich teriyaki glaze, it’s a flavorful island-inspired meal.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar (packed)
- 1 cup pineapple juice
- 4 cloves garlic, chopped
- 1 tablespoon minced fresh ginger
Instructions
- Place the chicken thighs in a large bowl or resealable plastic bag.
- In a medium mixing bowl, combine the soy sauce, brown sugar, pineapple juice, garlic, and ginger. Stir until the sugar dissolves.
- Pour the marinade over the chicken and seal tightly. Refrigerate for at least 4 hours or overnight.
- Remove the chicken from the marinade and set aside. Pour the used marinade into a saucepan and bring to a simmer for 5-10 minutes.
- Transfer a portion of the cooked marinade to a separate bowl for basting.
- Preheat the grill to medium heat. Grill the chicken, brushing occasionally with the reserved cooked marinade, until the internal temperature reaches 165 degrees F.
- Wrap the grilled chicken in foil and let it rest for 5-10 minutes.
- Place the chicken in a serving dish and pour the remaining hot teriyaki marinade over the top before serving.
Notes
- Marinating overnight gives the chicken even more flavor.
- Chicken breasts can be substituted for thighs, but may require less cooking time.
- Serve with rice, grilled pineapple, or steamed vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 1680 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 145 mg
