Hawaiian Teriyaki Chicken made with juicy chicken thighs, soy sauce, garlic, ginger, and sugar—sweet, smoky, and packed with island flavor.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Here’s the thing—Hawaiian Teriyaki Chicken wasn’t in my family cookbook. In fact, the first time I had it was at my neighbor’s backyard luau years ago. There were tiki torches, a ukulele playlist that sounded like it was stolen straight from a 90s travel commercial, and food that honestly blew me away. One bite of that chicken and I swear I was mentally booking flights to Honolulu. The sauce was sticky-sweet, the chicken was smoky and juicy, and for a moment I forgot I was sitting on a plastic lawn chair in someone’s patchy backyard grass. Ever had one of those food moments that just sticks with you? This was mine. Later, after begging for the recipe and tinkering with it at home (because let’s be real, I can’t follow anything to the letter), I came up with this version. It’s become one of those meals my family asks for on repeat. Funny how food does that—turns a random neighborhood memory into your own tradition.

Here’s a quick peek at what’s inside:

Why You’ll Love This Hawaiian Teriyaki Chicken Recipe?

What’s so special about Hawaiian Teriyaki Chicken? Honestly, it’s the kind of dish that makes you feel like you worked harder than you did. It’s not fussy, but it feels impressive. That long marinade? It’s basically the chicken equivalent of sending someone to a spa—hours of soaking up flavor so it can come out all relaxed and delicious. And the best part? You don’t just grill it and call it a day. Nope, you boil down that marinade into a sauce that clings to every bite. Sweet, savory, garlicky—it’s messy in the best way. Plus, it’s perfect for feeding a crowd. If you’re the type of person who ends up hosting BBQs and running out of food halfway through, this is your secret weapon.

Ingredient Notes:

The ingredient list for Hawaiian Teriyaki Chicken isn’t long, but every piece does some heavy lifting.

Chicken thighs – I’ll say it: thighs beat breasts here. They stay juicy, even if you forget about them on the grill for a minute.
Soy sauce – This is the backbone of the flavor. Go for one that doesn’t taste flat (yes, soy sauce can taste flat).
Sugar – It’s the sweet in sweet-and-savory. Without it, the balance is off.
Garlic – Smash, don’t mince. You want big, bold garlic notes.
Fresh ginger – Thin slices are best. They give the marinade that warm, slightly spicy kick.

And listen, don’t skimp on the marinating time. I know waiting 24–48 hours feels like torture, but that’s what makes this chicken taste like a little bite of the islands instead of just… grilled chicken.

How To Make Hawaiian Teriyaki Chicken?

Alright, let’s cook. Don’t overthink it—it’s chicken, not rocket science.

Step 1: Mix the marinade.
Water, soy sauce, sugar—give it a good stir until the sugar disappears. Add garlic and ginger. If you’re sniffing the bowl at this point, you’re not alone.

Step 2: Marinate.
Drop in the chicken thighs. Make sure they’re covered and shove it in the fridge. Twenty-four hours is the minimum, but if you can leave it for two days, oh man, the payoff is worth it.

Step 3: Grill time.
Get your grill hot and throw the chicken on. Aim for slightly charred edges and juicy centers. You’ll know it’s right when your neighbors start peeking over the fence.

Step 4: Sauce magic.
While the chicken grills, pour that marinade into a pot and let it bubble. Then lower the heat and let it thicken a bit. This is where it transforms into a glossy, sticky sauce.

Step 5: Bring it together.
When the chicken’s cooked, toss it into the sauce. It’ll steam a little, stay moist, and soak up even more flavor.

Step 6: Serve.
Rice, noodles, maybe some grilled pineapple if you’re feeling fancy. Sprinkle with green onions and call it dinner.

Storage Options:

If you actually have leftovers (rare, but hey, anything’s possible), stash them in the fridge for up to four days. A quick reheat in the microwave works, or throw them back in a skillet with a splash of water to wake up the sauce. Freezing’s an option too—up to two months. Honestly, I sometimes portion it out and freeze it just so I can surprise myself with “vacation food” on a random Tuesday night.

Variations and Substitutions:

The beauty of Hawaiian Teriyaki Chicken is how forgiving it is.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Chicken breasts – Fine if that’s what you’ve got, just don’t expect the same juiciness.
Honey instead of sugar – Adds a different kind of sweetness. Slightly floral, a little more earthy.
Pineapple – Throw slices on the grill, trust me. Pineapple + teriyaki = magic.
Low-sodium soy sauce – Great swap if you’re watching salt.
Tamari – Gluten-free? Easy. Swap soy for tamari and you’re good.

What to Serve with Hawaiian Teriyaki Chicken?

Now, let’s talk sides. Hawaiian Teriyaki Chicken deserves a supporting cast, and here are my favorites:

White rice – Simple, classic, lets the sauce shine.
Lo mein noodles – For that homemade takeout vibe.
Grilled pineapple – Because it’s basically sunshine in fruit form.
Asian slaw – Crunchy, tangy, balances out the richness.
Coconut rice – Sweet, tropical, and pairs like a dream.

Frequently Asked Questions:

Can I bake this instead of grilling?
Yes. It won’t have that smoky edge, but it’s still tasty. Bake at 375°F for about 40 minutes, then pour over the simmered sauce.

Do I have to marinate it that long?
Technically no. But here’s the truth—marinating it for just a couple hours won’t give you that same deep flavor. Overnight’s the sweet spot.

Can I make it ahead?
Absolutely. Marinate days in advance, grill fresh, or even cook it fully and reheat later in the sauce. Honestly, it tastes even better the next day.

I don’t know about you, but I can already smell this Hawaiian Teriyaki Chicken grilling away in my head. Sweet, smoky, garlicky, a little messy—but in the kind of way that makes you lick your fingers without shame. If you try it, let me know—because if your family doesn’t beg you to make it again, I’ll be shocked.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Shrimp Scampi Pasta Bake

Chocolate Brownies from scratch with Walnuts

No-Bake Peanut Butter Haystacks