Hawaiian Teriyaki Chicken
Tender chicken thighs marinated in soy sauce, garlic, ginger, and sugar, then grilled and simmered in a glossy teriyaki sauce for a flavorful Hawaiian-inspired dish.
12 Servings
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 cup soy sauce
- 1 cup water
- 1 cup granulated sugar
- 3 –5 cloves garlic crushed
- 2 –3 slices fresh ginger thinly sliced lengthwise
Instructions
Prepare the Marinade
- In a medium-sized bowl, combine the soy sauce, water, and sugar. Stir until the sugar is fully dissolved. Add the crushed garlic cloves and ginger slices to the mixture.
Marinate the Chicken
- Place the chicken thighs in the marinade, ensuring they are completely submerged. Cover the bowl and refrigerate for a minimum of 24 hours and up to 3 days, allowing the flavors to infuse deeply.
Grill the Chicken
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill until fully cooked, turning occasionally to achieve a lightly charred exterior and an internal temperature of 165°F (74°C).
Prepare the Sauce
- Pour the reserved marinade into a small saucepan. Place it over the grill (or stovetop) and bring it to a boil. Reduce the heat and allow it to simmer until slightly thickened, forming a glossy teriyaki sauce.
Combine Chicken and Sauce
- Once the chicken is cooked, transfer it into the saucepan with the teriyaki sauce. Allow the chicken to steam briefly in the sauce, ensuring each piece is coated thoroughly and remains tender.
Serve
- Serve the Hawaiian Teriyaki Chicken hot with steamed rice or noodles. Garnish with chopped green onions if desired.
Notes
To make this Hawaiian Teriyaki Chicken gluten-free, replace the soy sauce with tamari or a certified gluten-free soy sauce. All other ingredients remain the same.