Teriyaki Chicken Hawaiian Style (Print Version)
# Ingredients:
01 -
1 ½ cups brown sugar, packed tightly
02 -
8 garlic cloves, finely chopped
03 -
3 pounds boneless, skinless chicken thighs
04 -
2 tablespoons ginger, freshly minced
05 -
1 ½ cups soy sauce
06 -
Green onions, chopped fine (for topping)
07 -
5 cups sticky white rice, cooked
08 -
2 tablespoons sesame oil
09 -
1 ½ cups pineapple juice
# Instructions:
01 -
Grab a meat tenderizer and pound both sides of the chicken thighs. Toss them into a large Ziploc bag.
02 -
Mix soy sauce, pineapple juice, sesame oil, brown sugar, garlic, and ginger in a bowl. Stir till the sugar dissolves. Pour this mix into the bag with the chicken, squeeze out any air, seal it tight, and refrigerate for 4 hours or overnight.
03 -
When it’s time to cook, set your grill to medium heat. Remove the chicken from the marinade and put it aside.
04 -
Pour the leftover marinade into a small pot. Heat on low until it simmers and thickens, about 5–10 minutes.
05 -
Pop the thighs on the grill and brush some warm marinade over them. Turn them occasionally and grill until the centers hit 165°F (74°C). Don’t reuse the brush if it touched raw chicken.
06 -
Put the cooked chicken on a plate, drizzle the thickened marinade over it, garnish with green onions, and serve alongside sticky rice.
# Notes:
01 -
Get a taste of the islands at home with Hawaiian Teriyaki Chicken’s sweet and salty flavors.
02 -
Whether it’s a laid-back family meal, a summer cookout, or weekly meal prep, this is a delicious and flexible option.