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This Grilled Teriyaki Chicken is tender, juicy, and coated in a sweet and savory homemade teriyaki sauce. Pineapple juice, brown sugar, soy sauce, garlic, and ginger give this Hawaiian Teriyaki Chicken its island-style flavor, while the grill adds just the right amount of smoky char.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This was delish! We had a family luau with this chicken, your mac salad, a few other sides, and your guava cake. My husband lived in Hawaii for a few years and he loved everything and said it was great! Thanks for the recipes!!” – Christi
“Excellent! I live in Hawaii and this is an amazing teriyaki marinade for grilled chicken! I added a splash of sesame seed oil and used low sodium soy sauce.”
– Johanna“We love this recipe. Have been making it for a couple years. Never fails us.”
– Michelle
Why I Love This Grilled Teriyaki Chicken
This Grilled Teriyaki Chicken reminds me of the teriyaki chicken I ate all the time when I lived on Oahu. It was one of my favorite things to order as part of a plate lunch with sticky rice and creamy macaroni salad.
I love how a short list of basic ingredients creates so much flavor. The chicken thighs soak in the homemade teriyaki marinade for several hours, then stay tender and juicy as they cook on the grill. The marinade is also boiled and simmered into a sauce that can be brushed over the chicken and spooned over rice.
This recipe works just as well for a family dinner as it does for a summer cookout, luau, or Hawaiian-themed party. Serve it with grilled pineapple, make it part of a complete Hawaiian plate lunch, or pair it with any of our favorite Hawaiian recipes.
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Grilled Teriyaki Chicken
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- Homemade Teriyaki Sauce
- How to Make Grilled Teriyaki Chicken
- How to Make It a Plate Lunch
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- Pairing Ideas
- More Authentic Hawaiian Recipes
- Grilled Teriyaki Chicken Recipe
Ingredients You’ll Need
- Boneless skinless chicken thighs: Thighs stay tender and juicy on the grill and give this recipe its classic Hawaii-style texture.
- Soy sauce: This creates the salty and savory base of the teriyaki marinade. Regular or low-sodium soy sauce will work.
- Brown sugar: Brown sugar balances the soy sauce and caramelizes as the chicken cooks.
- Pineapple juice: Use canned pineapple juice to add sweetness and a light tropical flavor.
- Garlic: Fresh chopped garlic adds savory flavor to the marinade.
- Fresh ginger: Freshly minced ginger adds a warm, slightly spicy flavor that balances the sweetness.
- Optional garnishes: Sliced green onions and toasted sesame seeds add color, texture, and extra flavor before serving.
Ingredient Additions and Substitutions
- Chicken breasts: Boneless skinless chicken breasts can be used, but they dry out more easily than thighs. Pound them to an even thickness and check the temperature early.
- Chicken wings: This same marinade works well with chicken wings. Marinate them as directed, then grill or bake until they reach 165°F.
- Low-sodium soy sauce: Use low-sodium soy sauce if you prefer a less salty sauce.
- Gluten-free option: Replace the soy sauce with certified gluten-free tamari.
- Pineapple juice substitute: Apple juice or orange juice can be used if you cannot have pineapple. The flavor will be different, but either juice will provide the sweetness the marinade needs.
- Sesame oil: Add a small splash of toasted sesame oil for a nuttier flavor.
- Spicy teriyaki chicken: Add crushed red pepper flakes, sriracha, or chili garlic sauce to the marinade.
- Crushed pineapple: Some readers have successfully added canned crushed pineapple for more pineapple flavor and texture.
Homemade Teriyaki Sauce
One of my favorite things about this recipe is that the marinade also becomes the teriyaki sauce. You do not need to mix a separate batch.
After removing the raw chicken, pour the used marinade into a saucepan and bring it to a full boil. Reduce the heat and simmer it for 5 to 10 minutes, or until it thickens slightly. This cooks the marinade and turns it into a flavorful sauce for basting and serving.
Before you begin basting, pour some of the boiled sauce into a separate small bowl. Use that portion on the grill so a brush that touches the chicken does not go back into the sauce you plan to serve at the table.
How to Make Grilled Teriyaki Chicken
- Prepare the chicken. Place the chicken thighs between sheets of plastic wrap and gently pound them to an even thickness. Add the chicken to a large resealable bag or covered container.
- Mix the marinade. Whisk together the soy sauce, brown sugar, pineapple juice, chopped garlic, and fresh ginger until the brown sugar is mostly dissolved.
- Marinate the chicken. Pour the marinade over the chicken and seal the bag. Refrigerate for at least 4 hours or overnight, turning the bag occasionally so the chicken marinates evenly.
- Cook the teriyaki sauce. Remove the chicken and pour the marinade into a saucepan. Bring it to a full boil, then reduce the heat and simmer for 5 to 10 minutes. Pour some into a separate bowl for basting.
- Grill the chicken. Preheat the grill to medium heat and lightly oil the grates. Grill the chicken for 5 to 6 minutes per side, brushing it with the cooked basting sauce. Continue cooking until the thickest part reaches 165°F.
- Rest and serve. Transfer the grilled chicken to a platter, loosely cover it with foil, and let it rest for 5 to 10 minutes. Serve the thighs whole or sliced with the remaining hot teriyaki sauce spooned over the top.
How to Make It a Plate Lunch
A traditional plate lunch usually includes two scoops of rice, one scoop of macaroni salad, and a generous serving of meat. Grilled teriyaki chicken is one of the most popular protein choices, and it is easy to put the full meal together at home.
Start with:
- Two scoops of rice: Calrose rice has the slightly sticky texture commonly served with a plate lunch.
- One scoop of macaroni salad: Add a cold scoop of our creamy Hawaiian macaroni salad.
- Grilled teriyaki chicken: Serve the chicken whole or sliced and spoon some of the cooked teriyaki sauce over the chicken and rice.
For a mixed plate with more than one protein, add one or two of these favorites:
- Hawaiian Beef Teriyaki: Thin slices of tender beef are marinated and grilled in a sweet and savory teriyaki sauce.
- Kalua Pork with Cabbage: This slow cooker version of Kalua pork is tender, smoky, and easy to make for a crowd.
- Spam Musubi: Add Spam musubi on the side for one of my favorite Hawaiian snacks.
You can find serving amounts and more protein ideas in our complete Hawaiian Plate Lunch guide.
To turn dinner into a full Hawaiian feast, finish the meal with Hawaiian Guava Cake, warm Malasadas, creamy Haupia, or a slice of Chocolate Haupia Pie.
Recipe Tips
- Use chicken thighs. Boneless skinless thighs have more flavor than chicken breasts and stay juicy over the heat of the grill.
- Pound the chicken evenly. Chicken that is a similar thickness cooks at the same rate and gives you more surface area for the marinade.
- Marinate in the refrigerator. Give the chicken at least 4 hours to soak up the sauce. Overnight is even better.
- Do not add extra salt. The soy sauce already provides plenty of saltiness.
- Use medium heat. The brown sugar can burn over very high heat. Medium heat allows the chicken to cook through while the sauce caramelizes.
- Lightly oil the grates. This helps prevent the sticky chicken from tearing when you turn it.
- Do not flip too soon. Let the chicken cook until it releases easily from the grill grates before turning it.
- Keep the serving sauce separate. Do not dip a brush that has touched undercooked chicken into the sauce you plan to serve.
- Use a meat thermometer. Grill temperatures and chicken thickness can vary, so temperature is more reliable than cooking time alone.
- Let the chicken rest. Resting for 5 to 10 minutes helps keep the juices inside the meat.
- Save sauce for the rice. The cooked teriyaki sauce is especially good spooned over Calrose rice.
- Scale it for a crowd. Readers have successfully multiplied this recipe for large parties and gatherings.
Frequently Asked Questions
Chicken thighs contain more fat than chicken breasts, so they stay tender and juicy on the grill. They also hold up well to marinating and have the texture I remember from Hawaiian plate lunches.
Marinate the chicken for at least 4 hours. Overnight gives it even more flavor. Keep it covered and refrigerated while it marinates.
Yes, but only after it has been brought to a full boil. Simmer it for 5 to 10 minutes before using it for basting or serving. Never pour uncooked marinade over cooked chicken.
Yes. Place the marinated chicken in a baking dish and bake at 400°F for approximately 25 to 30 minutes, or until the thickest part reaches 165°F. Brush it with cooked teriyaki sauce and broil it briefly at the end for more caramelization.
Yes. Heat a lightly oiled cast-iron skillet or grill pan over medium to medium-high heat. Cook the chicken for approximately 5 to 7 minutes per side, depending on its thickness, until it reaches 165°F.
Yes, but chicken breasts are leaner and can dry out more quickly. Pound them to an even thickness and remove them from the grill as soon as they reach 165°F.
Yes. Marinate the wings the same way, then grill or bake them until the meat reaches 165°F. The exact cooking time will depend on the size of the wings and the cooking method.
Apple juice or orange juice can be used instead of pineapple juice. The flavor will change slightly, but both provide enough sweetness to balance the soy sauce.
It can be. Regular soy sauce usually contains wheat, so replace it with certified gluten-free tamari.
This Hawaii-style version uses a sweet and savory marinade made with soy sauce, brown sugar, pineapple juice, garlic, and ginger. It is grilled until caramelized and served with rice and macaroni salad as part of a plate lunch.
Make Ahead and Storage
- Prepare the marinade ahead: Whisk the marinade ingredients together and refrigerate them in an airtight container for up to 3 days. Add the raw chicken when you are ready to begin marinating.
- Marinate overnight: The chicken can be placed in the marinade the night before grilling. Keep it covered and refrigerated.
- Freeze in the marinade: Add the raw chicken and marinade to a freezer-safe bag, press out the excess air, and freeze for up to 3 months. Thaw it completely in the refrigerator before cooking. The chicken will continue to marinate as it thaws.
- Refrigerate leftovers: Store the cooked teriyaki chicken and sauce in an airtight container in the refrigerator for 3 to 4 days.
- Freeze cooked chicken: Place the cooled chicken in a freezer-safe container and freeze it for up to 3 months. Thaw it overnight in the refrigerator.
- Reheat gently: Warm the chicken in a covered skillet over low heat or in the microwave with a spoonful of sauce. Heat it just until it reaches 165°F so the chicken does not dry out.
Pairing Ideas
Turn this Grilled Teriyaki Chicken into a full Hawaiian plate lunch by serving it with Calrose rice and Hawaiian macaroni salad. For something lighter, serve it with grilled pineapple, steamed broccoli, stir-fried vegetables, cucumber salad, coleslaw, or a simple green salad. The sweet and savory chicken also works well in rice bowls, lettuce wraps, sandwiches, and salads.
More Authentic Hawaiian Recipes
- Loco Moco
- Chicken Long Rice
- Kalua Pork
- Hawaiian Beef Teriyaki
- Haupia
- Chocolate Haupia Pie
- CrockPot Hawaiian Chicken
Did you try this Grilled Teriyaki Chicken? I’d love to hear what you think! Leave a comment below and let me know how it turned out. If you made any tasty twists or served it with your favorite sides, share those too! And if you enjoyed it, don’t forget to leave a star rating. 🌺
Grilled Teriyaki Chicken
Video
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar, packed
- 1 cup pineapple juice
- 4 cloves garlic, chopped
- 1 tablespoon minced fresh ginger
- sliced green onions and toasted sesame seeds, optional for garnish
Instructions
- Place chicken thighs in a bowl or large resealable plastic bag. Set aside.
- Combine the remaining ingredients in a medium-sized mixing bowl and mix until sugar dissolves.
- Pour marinade over the chicken and seal tightly. Refrigerate for at least 4 hours or overnight.
- Remove the chicken from the bag and set aside. Do not discard the marinade. Pour the marinade into a medium saucepan and bring it to a full boil. Reduce the heat and simmer for 5 to 10 minutes, or until slightly thickened.
- Pour some of the hot marinade into a separate bowl. Place chicken on a grill and brush some of the cooked marinade over the top. Do not place the brush back in the main bowl of marinade after brushing the chicken. Grill for approximately 5 to 6 minutes per side, brushing with the cooked marinade, until the thickest part of the chicken reaches 165°F. Wrap the chicken in foil and allow it to rest for 5-10 minutes.
- Place chicken in a baking dish and pour the remaining hot teriyaki marinade over the top.
- Serve as whole chicken thighs or slice before serving.
Equipment
- Outdoor Barbecue Grill
- Meat Thermometer
Notes
- Boneless skinless chicken thighs stay juicier on the grill than chicken breasts.
- Pound the thighs to an even thickness so they cook at the same rate.
- Marinate the chicken for at least 4 hours or overnight for the best flavor.
- Always marinate raw chicken in the refrigerator.
- Bring the used marinade to a full boil before using it as a sauce.
- Pour basting sauce into a separate bowl and keep the remaining serving sauce uncontaminated.
- Grill over medium heat so the sugar in the marinade does not burn.
- Chicken is fully cooked when the thickest part reaches 165°F.
- Let the chicken rest for 5 to 10 minutes before slicing.
- Use certified gluten-free tamari instead of soy sauce for a gluten-free version.
- Serve with Calrose rice and Hawaiian macaroni salad for a complete plate lunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this for my staff during Surg Tech week last year, recipe was easily multiplied for 40 pounds of chicken and was incredible! Thank you for this keeper.
Thank you so much, glad this was able to successfully feed a crowd!
A fantastic marinade and dressing for the chicken. Simple and so, so good!
This chicken looks amazing and I love teriyaki. However, I am allergic to pineapple. Is there another juice that would work for this? I thought possibly Apple juice but I’m not sure.
I think orange juice or apple juice would work, obviously the flavor will be a little different but you’ll still get the sweetness that it needs.
Sorry I had to give stars in order to comment.
This looks amazing and I will try it very soon. I would like to know if I can use chicken wings with this teriyaki sauce and would you marinate them the same as thighs?
I have tried many of your recipes and have enjoyed them all.
Yes, you can use the same marinade and marinate the wings for the same amount of time. The cooking time will vary depending on the size of the wings and whether you grill or bake them, so cook them until they reach an internal temperature of 165°F.
I’ve been wanting to make this for a while and about a year ago I tried multiple of your recipes to make the teriyaki chicken plate. It was beyond my expectations. It was so delicious! I have used this recipe time and again and will always be a treat for my family. Recommended 100%. Instructions are super easy to follow! I’ve also tried the macaroni salad and the spam musubi.👍🏻👍🏻 😋
So glad you liked it! You’ve tried a lot of our Hawaiian recipes!
Delicious! Looking forward to the leftovers tomorrow. Some marinades get complicated with lots of ingredients, but this is simple and yummy.
Thanks so much! I am so glad this was a hit for you!
Can’t wait to make this recipe, I’m certain my friends and family will enjoy it!! I’m giving the beasts a try, my family doesn’t like dark meat chicken!
Let us know how it goes!
I have never liked dark meat but this is amazing!! This is really the only way I will eat chicken thighs. I marinate it for 2 days, turns out great every time! I use crushed pineapple instead of just juice 😊
I am so glad you tried it with the dark meat! It makes such a big difference. So glad you liked it!
My family loveddddd it!!!! I did not grill but, I used parchment paper and a rack, I put some chicken in a dark baking pan, some in a pan to cook half way, and put pieces in the air fryer as well. I continually based the chicken mid way during cooking and it was a hit! I have to say using parchment paper made it a little drier even though chicken things are the juiciest. The Oven was best out of all four! I made sticky rice and Yum! Thank you so much, dinner was awesome!
So glad to hear it baked well in the oven and that this recipe has been a hit for you! Thanks for taking the time to experiment with all the cooking methods!
I have made this several times. I bake it in the oven since we live in an apartment and don’t get to grill out as much as much we would like to. It’s my go to recipe for chicken thighs.
Thank you, Star! I would love to know how you bake it in the oven – what temperature and for how long?
I cover with foil, bake at 375 for 30-35 mins. Then I remove foil baste chicken with marinade bake 5 more minutes.
Easy and good 👍
Thank you, Jen!
Can I marinade and then freeze the chicken ahead?
Yes, I recently did this for a camping trip and it worked great. Thanks for asking!
I want to make this recipe this weekend. Do you use skinless thighs ? Thanks
Yes, I typically like to opt for skinless but skin-on will also work. Hope this helps!
I’ve got a question about the recipe. In the breakdown of ingredients in the post it states dark soy sauce but in the recipe it only says soy sauce. Can you clarify which one you use? Thank you!
Either way is fine, the dark soy sauce just gives it a deeper color.
We have a daughter with celiac disease so we used all gluten free ingredients for the marinade. She has missed being able to eat teriyaki chicken and this recipe was SO good. I followed the directions until cooking time, then I used my instant pot since we don’t have a grill. Delicious!!
I’m so glad this recipe worked for your daughter! I have two sisters with celiac disease, so I know it’s challenging. Using the Instant Pot was a great idea. Thank you for your comment!
Do you mind telling how you cooked it in the instant pot?
Is it safe to reuse the Marinade, after raw chicken has been sitting in it?
It is safe to reuse the marinade for the sauce if it is brought to a boil. To learn more, read the following article from ask.usda.gov: Can you reuse meat marinade?
This recipe is amazing. I’ve made it several times but in the house in a frying pan. I bought a can of pineapple tidbits and there was exactly 1 cup of pineapple juice in it which was perfect for this recipe….I added the pineapple tidbits in the chicken and thought what the heck I also added bell pepper strips, onion slices and very thin sliced carrots and served over rice.
Thank you for sharing your variation on this recipe, Janell. It sounds delicious!
This looks amazing! If I want to make this ahead of time for a large event, how would you suggest I reheat the grilled chicken? Thanks so much!
I would probably reheat it in the oven covered tightly with foil so it doesn’t dry out– but make sure they are all on a single layer so they heat evenly. Just keep checkin got internal temp to make sure they don’t overcook and get too dry. I would also add more sauce with the chicken, again, to keep it from drying out. Hope this helps!
Oh my goodness, I’ve got to make this unbelievable mouth watering. Thank you for sharing your passions❤️❤️❤️
You are very welcome! Let us know how you like it!
I was wondering if you could cook it on the stove or oven if you don’t have a BBQ grill
Yes, you totally can. You just won’t get that same grilled taste as you would if you did it on the grill.
Your recipe has been our family go to for years now… Thank you!!
So glad you like it! It’s definitely a favorite of ours too!
I did 7hours on low, with
White rice….
Yummiest 😋💗
This was so easy and a game changer!!!!!
Family love ❤️ the taste and will make frequently!!!!
Thank you Bernie
Always a potluck favorite ! Are there any notes on how to make this as a shredded crock pot dish?
We haven’t tried it that way before. However, if I was going to try it I would add the chicken and marinade to the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
Just shred it after cooking it in crock pot for hours.
Just use boneless and skinless.😋💗
Can I cook this under the broiler?
We haven’t tried it that way – but let us know how it goes if you try it!
We love this recipe. Have been making it for a couple years. Never fails us.
The recipe fails to mention the amount of brown sugar, is it 1 cup like the other ingredients?
Thanks
Yes, it is 1 cup. If you scroll down to the bottom of the page you’ll see the recipe card with all the ingredients and amounts.
This was delish! We had a family luau with this chicken, your mac salad, a few other sides, and your guava cake. My husband lived in Hawaii for a few years (served his mission) and he loved everything and said it was great! Thanks for the recipes!!
I can’t use my grill where I live since it’s winter here; what would be the best non-grilling way to cook this? I often cook teriyaki in the oven, but would skillet frying be better for the texture? (I unfortunately don’t have a grill pan or press) thanks 🙏
I would use a skillet over baking in the oven — just be aware that the sugars have a tendency to burn quickly (whether in the oven or in the skillet) so just keep an eye on it. I would also slice the chicken so it is VERY thin, that way there is more opportunity for it to cook through without it burning. Hope this helps!
Great Recipe
Thank you for sharing the info.
Fabulous! Used whole bone in thighs, placed in a vacuum sealer marinating container. most likely was marinating 24 hours. Grilled on indirect heat with out basting or using remaining marinade. let rest while making other items. I believe I made flavor adjustments to the marinade after tasting, I think I added some more low sodium soy sauce and more pineapple juice. Will be using this recipe in the future.
This looks delicious! I wonder if I could make this in the oven? temp/time?
Place chicken pieces in a baking dish and pour about 1-2 cups of the homemade teriyaki sauce over the top. Bake for about 25-30 minutes or until chicken has cooked through (165-degrees F).
I love this recipe! So delicious. If you want to go the extra mile, get yourself some slices of pineapple and lightly cook them on both sides, brushing with the extra marinade. Great with a little roasted broccoli and rice to make teriyaki bowls.
This was the best teriyaki chicken I’ve ever had! It was a hit with every person that had it at our party! Can’t wait to make it again.
Looks like my kind of chicken,
I love this recipe, easy to make. It will be my go to for teriyaki sauce.
This recipe is incredible, so tasty and easy to make. I have made it multiple times and keep coming back
Excellent! I live in Hawaii and this is an amazing teriyaki marinade for grilled chicken! I added a splash of sesame seed oil and used low sodium soy sauce.
Love this. Made it multiple times and always rave reviews. I would recommend halving or cutting by a third all marinade/sauce ingredients. We had a TON leftover the first time. It was perfect the 2nd time when cutting back.
Dynamite!!
Hi there, If you are baking this in the oven what temperature do you cook it at? Thanks!
Bake at 400 degrees.
I’m attempting this in the oven too, how long did you cook at 400 degrees?
20-30 minutes should do the trick!
Fantastic recipe! I used 3T of fresh squeezed ginger juice instead of the 2T of grated ginger. I wanted a liquid based marinade that was free of solids. I noticed the marinade was slightly over-salty. The 1 part pineapple juice shpuld have been 2. Using canned juice may have saved my chicken. Lastly, i added 3 green onions to the marinade. Its important to generously massage the chicken in the marinade before placing in tbe refrigerator. A minimum of 4hrs is a must!
Tastes just like Hawaiian bros Honolulu chicken 💕 beautiful recipe!
This was a big hit with my family.
Look so good and yummy
The chicken was amazing! So easy to make! Excellent flavor.
So delicious, I’ll make this recipe from this point on. Mmmmmm good!
By far the best teriyaki chicken recipe I’ve ever made!
Decided to try this recipe last minute and it didn’t disappoint. My little kids and husband loved it which is a win win for me! So thank you for this delicious recipe.
Made this for the second time tonight! Delish!
I used a can of pineapple instead of fresh and no garlic (my husband is allergic to it) in addition to the other ingredients.
Thanks for sharing this recipe!!
This was so good, the flavor was so delicious and it was easy to make. I noticed the texture of the chicken was a little off. The chicken marinated for about 6 hours and I could tell the enzymes in the pineapple had started to cook the chicken. I only had fresh pineapple on hand and I juiced it myself, I’m wondering if using fresh juice speeded up the process. Next time, I’ll leave the pineapple out of the marinade until about 1 hour before grilling.
Reducing down the sauce was such a good idea and I basted the chicken frequently.
I enjoyed this chicken SO very much. Just the perfect summer dish on the grill. Thank you so much for sharing! This will definitely be added into the regular rotation. 🙂
Thank you for the 5 stars! I’m so glad you like it!
Hi!
I have tried the recipe once before and loved it. I am having a party for 50 people do you have any suggestions on how to cook the day before and reheat the next day? Thank you for your time and help. Rachel
I haven’t tried this before, but if I were doing that I would make up some extra marinade and set it aside before marinating the chicken with the rest. Then, I would cook the chicken all the way the night before. Then, on the day of serving, I would put the chicken on a pan and cook it at a low temp (maybe 325) until it is heated through. I would brush the extra marinade over the top every few minutes while it is cooking. Let me know how it turns out!
I’m having a luau birthday party for my daughter and cooking for about 60 people. Did you end up cooking them the night before and reheating the next day? How did they turn out?
My comment is more of a question, although I have used this marinade many times with steak tips and it is fabulous! I’d like to now the best way to turn this marinade/sauce in to a glaze consistency.
If you want it to be thicker you could boil it down to remove some of the liquid!
Use A cornstarch South or reduce it on stovetop.
So flavorful! Yum! I never want to stop eating this! Thanks for the tip on using thighs instead of breasts!!
This was a huge hit at my house! Such a perfect meal any night of the week!
Oh my goodness, we love this chicken recipe! The flavor is INCREDIBLE! Such a good recipe.
This was delicious! We ended up putting the chicken under the broiler and that worked great, got a little bit of charring and check the temperature when it hit 160 it was done! Everybody raved about it! Oh and I even forgot to put in the pineapple juice, never even saw it when I looked at the recipe! Added a little bit of water to dilute a bit, and then made a cornstarch slurry to thicken. Thank you so much!
Made this tonight for meal prep after letting it marinate overnight. The only difference is we used breasts and to cut back on the sugar, I subbed the brown sugar for the Swerve brown sugar, but the flavor was amazing!!! Thank you!!!
I made the baked version, and I’m so happy that I did. There were so many layers of flavor in this quick and easy to make recipe. The chicken was tender and the sauce was amazing. I can’t wait to enjoy this again. Thanks so much for sharing. BK
What temp and how long did you bake the thighs for?
Can’t wait to try it !!!!
Thanks for sharing !
I use my air fryer and it’s like cooking on the grill!
Absolutely delicious! Thank you for this recipe.
I have made this at least a dozen times. It is so incredibly good. Even the leftovers heat up well! I first made this for some Samoan friends and they really liked it.
Thank you for sharing such an amazing recipe with us.
Thank you so much for the 5-star rating! We are so glad you love this recipe!
This sauce is awesome………..just like what I used to have in Hawaii. It’s simple to make and now I have some in the freezer to grab for a quick dinner. The only thing I did differently is to grill thighs with skin and bones so needed to adjust the grilling time a little bit. Thanks for sharing this great keeper.
Do you mind me asking how long you grilled the thighs with bone and skin? Thank you!
6-7 minutes is usually enough. I usually use a meat thermometer and I take them off as soon as they reach 165 degrees.
Could I pan fry the chicken??
Sure!
We absolutely loved the marinade for both baked and grilled chicken. I love its versatility because you can add a little heat if you want to kick it up a notch. Thanks!
Anyone try this in the crockpot or is it better with the char from the grill?
Awesome!! I pulled the soy down a bit b/c I shouldn’t have that much sodium plus I used lower sodium soy. Other than that, no changes, and it was delicious!
I’ve made this both ways, in the oven and on a charcoal grill. I would recommend the charcoal because it gives the chicken just the right flavor.
This is by far the very BEST Teriyaki Chicken I’ve ever eaten including when I was in Hawaii!
As for the baking, I baked it at 325 degrees for about 45 minutes to an hour depending on how done you like it. I prefer mine pretty well done. 🙂
Thanks for a fantastic recipe! ! !
Excellent recipe. The second time I made it I added a star anise. The licorice added a bit of “zip” my wife and I enjoyed. I used a very small charcoal grill and added some apple chips for more smoke flavor. The smoke fragrance was incredible, the chicken thighs (especially the skin) intoxicating.
This was so good!!! My wife and I made it for a big extended family dinner and they said it was the best BBQ chicken they’d ever had! 10/10 Would make twice in one week.
Superb recipe that is better than most restaurant teriyaki chicken dishes. I grill my chicken and brush it down with marinade frequently. I have never felt the need to add the heated sauce afterward. I just marinate, brush the meat and grill, flip, brush and grill. Perfect every single time!
It was F’ing amazing! Not hard at all and taste great!
This was really good but I wanted it to have a little more flavor.
Thank you for posting what appeared to be a well thought out recipe. I have come across too many recipes on Pinterest whereas they are either thrown together without ever actually preparing them or simply copied from someone else’s page. Your recipe above was neither!
Some of us can follow a recipe to the letter and achieve great results while the rest of us (aka me) like to court disaster! I (almost) followed your instructions to the letter with the exception of adding a diced white onion while doubling up on all measurements. I wasn’t able to actually grill the chicken until it had been marinading for 36 hours and found the flavor had penetrated thruout the meat, basting before flipping gave a great chare on the edges and straining the heated up portion of the marinade before serving worked out very well. I can absolutely say your recipe is fail safe, your pictures are very accurate and this is something that can be adapted to any number of other meats. THANK YOU again for creating such a great recipe. Bobby
Thank you for offering what appears to be (based upon the comments) a great keeper recipe. With one of your comments being you actually lived in Hawaii for a period of time, can you tell me whats the difference between your recipe and something called “Huli Huli Chicken”? Thank you in advance and I am looking forward to making this recipe. Bobby
They are extremely similar! I would say that Huli Huli Chicken usually has a thicker sauce, since the recipe typically calls for ketchup. However, they are overall very similar recipes!
I’ve made this several times, it’s always a spot on plate lunch with some rice and Mac salad. I also use a bit of thinly sliced red cabbage underneath the hot chicken to add some crunch.
Since I do not like chicken thighs, I used 2 Cornish hens that I had split down the back bone. I also thickened the boiled sauce with some cornstarch, which made for a great baste. It was delicious! Will make this again. Thanks.
Hi Pam- Thank you for sharing how you prepared this with cornish hens. I also love your idea of adding some thickening to the sauce. YUM! Thanks for the nice comment and the 5-stars!
I had a cookout for my birthday on June 25th and made this marinade I used chicken legs and thighs my guest loved it. Everyone was asking me for the recipe.
So glad it was a hit!!
Five of us had dinner together. We all gave it 5 stars. Used the same marinade for the chicken thighs and sirloin steak. Yum!
That is amazing, thanks for the great review!
Can this be baked instead of grilled?
We have never baked this before so I can’t tell you for sure. You probably can but it won’t have exactly the same taste. Hope this helps!
you smart, other person dumb
Any reason why you can’t use thighs with bones? I happen to have those on hand.
You definitely can if you wanted to. Typically in Hawaii they use boneless just because it’s easier to cut and serve but you can use bone-in if you prefer.
Is it safe to use the marinade after the raw chicken has sat in the bag with it?
It is if you heat it up completely over the stove. Bring it to a nice rolling boil. This is how they do it in Hawaii 🙂 Hope this helps!
Thanks for sharing this recipe! Tried it today for a birthday bbq and was really super well received! As a suggestion… I added 1 cup of rice wine to get it a bit closer to the original Japanese version. Works super well 🙂
Great tip! I am sure the rice wine gave it a nice little tangy kick. Thanks for sharing!
This is now a family favorite with brown rice and garlic edamame. So easy and never enough chicken for seconds!!
So glad you like this Hawaiian chicken! I bet it is so good with edamame (yum!) Thanks for sharing!
But do not use regular soy sauce, only low sodium. I made that mistake and it was TOOO salty. I WILL make it again.
This recipe was easy to make and had amazing flavors. Served with the macaroni salad. Thank you for posting this!
This chicken tastes so incredible
Can this be done on the stove or oven?
Have you seen those cast iron grill tops that go on your stove? That would work great! However, in my experience, they can make your house a little smoky.. but it tastes great!
My family and I are obsessed with teriyaki chicken. Growing up in the islands I’ve had my fair share of teriyaki and I have to say this recipe is perfection ! Easy to make, simple ingredients and tastes amazing ! We’re making this a weekly meal . Thank you for a great recipe : )
You are very welcome! So glad you liked this recipe!
Made this last night. It’s so tasty!!! Everyone loved it!!! Looking for a grilled teriyaki recipe made with OJ. Please let me know if you have a
recipe like that☺️👍
Hi Deb- I don’t know if we have one with OJ but I will look around. So glad you liked this recipe! Thanks for the 5-stars!
Is there a particular brand of soy you use……the ones we can get (I.e. Kikkoman) seem too salty…..not like the “shoyu” we used when living in Hawaii.
Thank you
The two I like to use the most are Aloha brand (Hawaiian brand) and Kikkoman. If Kikkoman seems too salty they have a reduced-sodium version.
Yumm!!! Thank you I can’t wait to try this recipe, thank you for sharing!💓
Can you use the foreman grill that’s all I have except bbq and it’s to cold for that. Can I cook in the oven
I haven’t used a foreman grill to make these, but I don’t see why it wouldn’t work!
I don’t have a grill so could i bake in the oven and if so what temperature and for how long. I love teriyaki chicken. Thanks for sharing. Pleade get back with as soon as possible, because I’m wanting to try it in a couple of days. Thank you.
We haven’t tried baking it in the oven! I would start with 20 minutes and then check it every few minutes until the internal temperature reaches 165 degrees.
Can it be done in a OTG .If so plz tell me the temperature and timing
We haven’t tried it that way, so I’m not sure what the temp and timing would be. Let us know how it goes if you do try it!
This was very good! I didn’t have time to marinate it but for a couple of hours and it was still tasty. Thanks for a delicious easy recipe 😊
So glad you liked it! Thanks for the 5-stars and the smiley face 😀
Going to try the recipe on sat for 50 people want to keep it warm any suggestions
You will probably want to use chafing dishes or some other kind of warming dish. You can also keep it covered in foil and on low heat in the oven. Hope this helps!
Thank you so much for sharing this incredible recipe !! I have a whole house full of guys who are anything but easy to cook for and they all went crazy for this amazing chicken!!! It was so nice to try something besides the same old plain Jane meat and potatoes !!!
Yay! That is so awesome to hear! I am so glad they liked it. You seriously can’t go wrong with teriyaki chicken 😉 Thanks for taking the time to come back and comment!
There are six men in my family and this was a keeper for us too. We ran out of meat! 🤦🏻♀️