Description
Hawaiian Grilled Teriyaki Chicken is packed with bold island flavors, juicy grilled meat, and a sweet-savory glaze. A must-try for your next cookout—make it today!
Ingredients
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1 1/2 pounds boneless, skinless chicken thighs
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1 cup low-sodium soy sauce
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1 cup packed brown sugar
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1 cup fresh pineapple juice
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4 garlic cloves, finely chopped
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1 tablespoon freshly minced ginger
Instructions
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Place chicken in a large bowl or resealable plastic bag.
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In a separate bowl, combine soy sauce, brown sugar, pineapple juice, garlic, and ginger until sugar dissolves.
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Pour marinade over chicken, seal, and refrigerate for at least 4 hours or overnight.
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Remove chicken and reserve marinade. Simmer marinade in a saucepan for 5–10 minutes.
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Grill chicken, brushing with the cooked marinade, until internal temp reaches 165°F.
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Let rest in foil for 5–10 minutes before slicing.
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Drizzle with remaining teriyaki sauce and serve.
Notes
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Use thighs for maximum flavor and tenderness.
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Let the chicken rest post-grill to lock in juices.
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Double the marinade to save extra sauce for dipping or rice.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 523 kcal
- Sugar: 48 g
- Carbohydrates: 53 g
- Protein: 27 g