If you’re craving a taste of the islands, this Hawaiian Style Teriyaki Chicken Recipe is the ultimate way to bring those vibrant, sweet-savory flavors to your kitchen. Juicy, tender chicken thighs are marinated in a luscious blend of soy sauce, brown sugar, fresh ginger, and garlic, then grilled to perfection with those irresistible char marks. The result is an unforgettable dish that’s bursting with the perfect balance of salty and sweet, capturing that classic Hawaiian plate lunch spirit in every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to mastering this Hawaiian Style Teriyaki Chicken Recipe. Each component plays a crucial role, from lending umami depth to brightening the flavors and perfecting the texture of this beloved dish.
- 2 lbs boneless, skinless chicken thighs: Juicy and rich, thighs stay tender during grilling, unlike leaner cuts.
- 1 cup soy sauce (preferably low-sodium): The salty backbone that infuses the chicken with deep umami flavor.
- 1 cup water: Helps balance the marinade’s intensity and ensures even seasoning.
- 1 cup brown sugar: Adds that signature sweetness and caramelizes beautifully on the grill.
- 4 cloves garlic, minced: Provides fragrant, savory punch that pairs perfectly with ginger.
- 1 tablespoon fresh ginger, grated: Brings a zesty warmth and freshness that brightens the marinade.
- 2 green onions, chopped (plus extra for garnish): Adds mild onion flavor and color contrast.
- 1 tablespoon sesame oil (optional): A nutty touch that enriches the marinade’s aroma.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional): For thickening the leftover sauce into a luscious glaze.
How to Make Hawaiian Style Teriyaki Chicken Recipe
Step 1: Prepare the Marinade
Begin by combining the soy sauce, water, brown sugar, minced garlic, freshly grated ginger, chopped green onions, and optional sesame oil in a medium saucepan. Warm over medium heat, stirring just enough to dissolve the sugar completely. Allow this flavorful mixture to gently simmer for about 5 to 7 minutes. This simmering time melds the ingredients, releasing those unmistakable aromas that promise a delicious meal.
Step 2: Marinate the Chicken
Once the sauce has cooled slightly, pour it over the chicken thighs in a large bowl or resealable bag. Seal it up and place it in the refrigerator to marinate for at least four hours, or ideally overnight. This resting time lets the chicken soak up every bit of that sweet and savory magic, ensuring each bite is bursting with flavor.
Step 3: Grill the Chicken
When ready to cook, preheat your grill or a stovetop grill pan to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill the thighs for about 5 to 6 minutes on each side until they’re cooked through and have those stunning, slightly charred grill marks. That caramelization seals in the juiciness and adds delightful smoky notes to the dish.
Step 4: Thicken the Sauce (Optional)
If you want to serve extra sauce alongside, bring the leftover marinade to a boil in a small saucepan. Stir in the cornstarch slurry and let it simmer until thickened into a glossy glaze. This thickened sauce elevates the meal, perfect for drizzling over your grilled chicken or dipping your rice.
How to Serve Hawaiian Style Teriyaki Chicken Recipe
Garnishes
Simple garnishes like freshly chopped green onions or a sprinkle of toasted sesame seeds add both visual appeal and a fresh crunch that beautifully complements the tender chicken. These little touches make the dish feel fresh while highlighting its island roots.
Side Dishes
For an authentic Hawaiian experience, serve this teriyaki chicken with fluffy steamed white rice and a side of creamy macaroni salad. The rice soaks up the luscious sauce, and the macaroni salad provides a cool, creamy contrast that balances the sweet and savory notes beautifully.
Creative Ways to Present
Take the presentation up a notch by serving your chicken over a bed of grilled pineapple slices or alongside steamed vegetables like bok choy or snap peas. For a colorful twist, pile it all into a refreshing lettuce wrap or a vibrant bowl with avocado and shredded carrots for a modern spin on the Hawaiian Style Teriyaki Chicken Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Make sure the chicken cools completely before storing to maintain its juiciness and flavor.
Freezing
To enjoy this Hawaiian Style Teriyaki Chicken Recipe later, freeze cooked chicken pieces wrapped tightly in plastic wrap and placed inside a freezer bag. It will hold well for 2 to 3 months—perfect for a quick island-inspired meal on busy days.
Reheating
Reheat leftovers gently in a skillet over medium heat to retain moisture and avoid drying out the chicken. Adding a splash of water or leftover teriyaki sauce while reheating brings back that fresh-from-the-grill taste.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs, but keep in mind breasts are leaner and can dry out quickly. Marinate well and watch the grilling time closely for juicier results.
Is it necessary to marinate overnight?
While marinating overnight maximizes flavor penetration, a minimum of four hours will still give you deliciously tender and flavorful chicken.
Can I make this recipe without a grill?
Absolutely! A stovetop grill pan or even a broiler works well for cooking the chicken, just keep a close eye to avoid burning while achieving those perfect charred edges.
How do I thicken the leftover sauce safely?
Bring the leftover marinade to a boil and add a cornstarch slurry made with 1 tablespoon cornstarch and 2 tablespoons water. Stir frequently until the sauce thickens to a glaze consistency.
What can I serve with Hawaiian Style Teriyaki Chicken Recipe besides rice?
Great alternatives include coconut rice, quinoa, roasted sweet potatoes, or fresh mixed greens to add a variety of textures and flavors to your meal.
Final Thoughts
This Hawaiian Style Teriyaki Chicken Recipe is truly a must-try for anyone who loves bold, comforting flavors with a tropical twist. It’s simple enough for weeknight dinners yet impressive enough for weekend gatherings. Once you experience that perfect blend of sweet, salty, and smoky deliciousness, you’ll find yourself coming back to this recipe again and again. So fire up your grill and bring a little bit of aloha spirit right to your table!
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Hawaiian Style Teriyaki Chicken Recipe
- Prep Time: 10 minutes (plus 4+ hours marinating)
- Cook Time: 15 minutes
- Total Time: 25 minutes active time (excluding marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
This Hawaiian Style Teriyaki Chicken recipe features juicy, marinated chicken thighs grilled to perfection with a sweet and savory teriyaki sauce infused with garlic, ginger, and green onions. It captures the authentic flavors of a traditional Hawaiian plate lunch and is perfect for a delicious and easy main course.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs
Teriyaki Marinade
- 1 cup soy sauce (preferably low-sodium)
- 1 cup water
- 1 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped (plus extra for garnish)
- 1 tablespoon sesame oil (optional)
Thickening Sauce (Optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Teriyaki Sauce: In a medium saucepan, combine soy sauce, water, brown sugar, minced garlic, grated ginger, chopped green onions, and sesame oil if using. Bring this mixture to a simmer over medium heat, stirring occasionally until the sugar is fully dissolved. Let it simmer gently for 5 to 7 minutes, then remove from heat and allow it to cool slightly.
- Marinate the Chicken: Place the boneless, skinless chicken thighs in a large bowl or zip-top bag. Pour the cooled teriyaki marinade over the chicken, making sure all pieces are well coated. Seal and refrigerate for at least 4 hours, or preferably overnight, to develop deep flavor.
- Preheat the Grill: When ready to cook, preheat your grill or stovetop grill pan to medium-high heat to get a nice char on the chicken.
- Grill the Chicken: Remove the chicken thighs from the marinade, allowing any excess liquid to drip off to prevent flare-ups. Place the chicken on the grill and cook for approximately 5 to 6 minutes on each side, or until the internal temperature reaches 165°F and the meat is cooked through with a slight char.
- Thicken the Leftover Marinade (Optional): If you want a thicker sauce to serve, bring the leftover marinade to a boil in a saucepan. Stir in the cornstarch slurry and simmer until thickened to your liking, about 2 to 3 minutes.
- Serve: Plate the grilled teriyaki chicken, spoon the thickened sauce over the top, and garnish with additional chopped green onions. Serve alongside steamed rice and macaroni salad for a classic Hawaiian plate lunch experience.
Notes
- This dish pairs perfectly with steamed rice and macaroni salad for a traditional Hawaiian plate lunch.
- You can substitute chicken breasts if preferred, but chicken thighs result in juicier and more flavorful meat.
- Marinating overnight enhances the depth of flavor.
- Low-sodium soy sauce helps control the saltiness while maintaining authentic flavor.
