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Hawaiian Style Teriyaki Chicken

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Hawaiian Style Teriyaki Chicken is juicy, sweet, and savory with the perfect balance of bold island-inspired flavors. Marinated in a simple soy sauce, brown sugar, and ginger mix, then grilled or pan-seared until caramelized, it’s a true taste of Hawaii served over rice with classic sides.

Ingredients

  • 2 lbs boneless, skinless chicken thighs (or breasts)
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup pineapple juice or water (optional)
  • 2 tbsp mirin or rice vinegar
  • 1 tsp sesame oil (optional)
  • 2 green onions, chopped (for garnish)
  • 1 tsp sesame seeds (optional, for garnish)

Instructions

  1. Whisk together soy sauce, brown sugar, garlic, ginger, pineapple juice (if using), mirin, and sesame oil in a bowl to create the marinade.
  2. Place chicken in a zip-top bag or shallow dish and pour the marinade over, ensuring it’s fully coated. Refrigerate for at least 4 hours (overnight preferred).
  3. Preheat a grill or skillet over medium-high heat and lightly oil the surface.
  4. Remove chicken from the marinade and cook for 5–7 minutes per side, until nicely charred and fully cooked through (internal temp 165°F).
  5. Let chicken rest for 5 minutes, then slice and serve over rice.
  6. Garnish with green onions and sesame seeds before serving.

Notes

  • Chicken thighs are best for juiciness, but breasts also work—just don’t overcook.
  • Add crushed red pepper flakes for a spicy kick.
  • Swap brown sugar for honey to create a glossy glaze.
  • Bake at 400°F for 25–30 minutes if you prefer oven-baked chicken.
  • Reduce extra marinade (that hasn’t touched raw chicken) into a thick sauce for drizzling.

Nutrition

Find it online: https://recipesbyliza.com/hawaiian-style-teriyaki-chicken/