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
Scale
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.
