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This Hawaiian Grilled Teriyaki Chicken recipe is the real deal. The homemade Hawaiian teriyaki sauce is the perfect combination of sweet and tangy and is and SO easy to make.
Featured with this recipe
- Ingredients in Hawaiian Grilled Teriyaki Chicken
- The Secret to Perfect Teriyaki Chicken
- Homemade Hawaiian Teriyaki Sauce
- Teriyaki Marinade Variations
- Different Cooking Methods To Try
- What to Serve With Teriyaki Chicken
- Frequently Asked Questions about Hawaiian Grilled Teriyaki Chicken
- Hawaiian Teriyaki Chicken Plate Lunch
- Hawaiian Plate Lunch Recipes
- More Hawaiian Favorites
- How to Make Grilled Teriyaki Chicken
- Hawaiian Grilled Teriyaki Chicken Recipe
This Hawaiian Grilled Teriyaki Chicken reminds me of the authentic teriyaki chicken that I ate all the time when I lived on the island. It is tender, flavorful, and goes great with any Hawaiian dish. Much like fresh pineapple, you almost can’t have a luau or Hawaiian party without having teriyaki chicken or maybe a little spam (insert crying-laughing emoji here because it is funny but totally true.) This delicious Hawaiian chicken is moist, juicy, and pairs perfectly with grilled pineapple spears or an authentic Hawaiian plate lunch.
Ingredients in Hawaiian Grilled Teriyaki Chicken
You’ll love this simple, yet succulent chicken dish and how easy it is to prepare! Here’s what you need:
- Chicken thighs – boneless, skinless thighs, NOT chicken breast. The dark thigh meat stays juicy, even through the grilling process.
- Soy sauce – one cup, dark soy sauce. You can use low-sodium or your favorite brand, whatever you have on hand.
- Brown sugar – balance the soy sauce with sweet dark brown sugar. It gives the perfect blend of sweet and tangy.
- Pineapple juice – one cup of canned juice.
- Garlic – start with four cloves, chopped
- Fresh Ginger – find fresh ginger root in the produce section of the grocery store. It’ll stay fresh in the freezer for months!
The Secret to Perfect Teriyaki Chicken
Some people can’t quite seem to get grilled Hawaiian Teriyaki Chicken right. The trick to having good, authentic, chicken teriyaki is using the right cut of chicken. You always want to use chicken thighs. I promise, if you want AUTHENTIC teriyaki chicken, chicken breasts just won’t cut it. No matter how you cook the chicken breasts, it will not be the same. They are two completely different cuts of meat. Just like how a beef roast cut is completely different from a beef filet (not that I am comparing chicken thighs to a filet). If you have been making teriyaki chicken using chicken breasts and have wondered why it isn’t quite right, this is why.
Homemade Hawaiian Teriyaki Sauce
It is SUPER EASY to make your own teriyaki sauce at home. This sauce recipe is so simple and it can be used as both the marinade AND to drizzle over the chicken as a sauce. You can actually use the same batch for BOTH. I learned this method while living in Hawaii and thought it was genius. Don’t discard your marinade! So many people discard the marinade and it is totally unnecessary and wasting a perfectly good sauce! Instead, put the marinade in a sauce pan and bring it to a boil, then reduce to a simmer. This will make it safe to use as a glaze or sauce after the chicken is fully cooked.
Teriyaki Marinade Variations
Want to switch it up with some different flavors? Try some of these fun teriyaki marinade variations:
- Sesame Oil: A small amount of toasted sesame oil can enhance the nutty and aromatic qualities of the marinade.
- Soy Sauce Variations: Instead of traditional soy sauce, you can use low-sodium soy sauce or even try a different type like tamari or coconut aminos for a gluten-free option.
- Honey: To increase the sweetness, try honey instead of brown sugar. It not only balances the flavors but also helps with caramelization during grilling.
- Chili Flakes or Sriracha: If you prefer a bit of heat, incorporate crushed red pepper flakes or a dash of Sriracha sauce for a spicy kick.
- Citrus Zest: Try adding the zest of an orange, lemon, or lime for a citrusy twist. This adds brightness to the marinade.
- Green Onions: Chopped green onions can contribute a mild onion flavor and vibrant color to the marinade.
- Sake or Rice Wine: A splash of sake or rice wine can add complexity and a subtle hint of rice wine vinegar.
- Coconut Milk: For a unique Hawaiian twist, mix in some coconut milk or cream to create a creamy teriyaki marinade.
- Cilantro or Basil: Chopped cilantro or Thai basil can provide a refreshing herbal note to the marinade.
Different Cooking Methods To Try
Want teriyaki chicken but don’t want to pull out the ol’ grill? No worries, there are several different ways you can prepare it:
- Stir Fry – If I can’t grill the chicken, my next favorite way to prepare teriyaki chicken is to cut it into bite sized pieces and stir-fry it in a large wok or skillet. Add a little sesame oil to the skillet over medium-high heat, add the chicken and sauté until white on the outside, and then add the sauce. Simmer until sauce thickens and chicken is cooked through.
- Stove Top – Similar to stir fry, but keep the chicken pieces whole. In a large skillet, sear each chicken thigh on each side until golden brown then add sauce and simmer until sauce has reduced (similar to Shoyu Chicken).
- Crock Pot / Instant Pot – The slow or pressure cooked methods are my least preferred methods because the sauce seems to get watered down. If you do these methods, simmer the sauce down in a separate pot on the stove until it thickens (about 20-30 minutes). You can serve the chicken whole or shred it.
- Baked – 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).
No matter how you prepare it, serve with extra teriyaki sauce and maybe a few sesame seeds and some diced green onion for garnish.
What to Serve With Teriyaki Chicken
Of course, this Hawaiian Teriyaki Chicken is incredible on its own or with simple sides such as white rice, brown rice, grilled zucchini or steamed vegetables, but it is also amazing when added to other dishes. Our favorite way to serve teriyaki chicken is as part of a plate lunch (see notes below) but you can also put it over salad or add it to a Hawaiian rice bowl. If you want to serve it more “Panda Express” style, you can serve it with fried rice and/or lo mien noodles. You can also try it “fusion” style and slice it and serve it in a sandwich, or serve in a pasta like our Chicken Stir Fry Over Noodles. There are so many possibilities!
Frequently Asked Questions about Hawaiian Grilled Teriyaki Chicken
The chicken is a good source of protein and other nutrients, but be careful of the added sugar and sodium in the teriyaki sauce. The trick is to eat teriyaki chicken in moderation and pair it with other nutrient-dense foods.
You’ll find the flavor of teriyaki sauce is salty, sweet and slightly citrus-y. A perfect blend of flavors with tender chicken.
Use the homemade teriyaki sauce as a marinade, then brush the sauce on while it’s being cooked, then as a dipping sauce after.
READ MORE: 50+ Best and Delicious Grill Recipes
Hawaiian Teriyaki Chicken Plate Lunch
My favorite way to have Hawaiian Teriyaki Chicken is as part of a plate lunch. I can honestly say, a good Hawaiian plate lunch may just be my favorite meal of all time, and that is saying something. In Hawaii, a plate lunch typically consists of rice (usually calrose rice or similar), Hawaiian Mac Salad, and some protein of some sort. Usually the protein is any combination of teriyaki chicken, Kalua pork, and beef teriyaki. You can have all of one kind of meat, pick two, or a little of each one. I almost always opt for the latter. I love having a little bit of each!
Hawaiian Plate Lunch Recipes
Lucky for you, we have the recipes for everything you need to make a Hawaiian Plate Lunch:
- Hawaiian Beef Teriyaki: Hawaiian Beef Teriyaki is a favorite of mine from when I lived in Hawaii. The teriyaki sauce is out of this world good. Great with a plate lunch!
- Kalua Pork with Cabbage: Kalua Pork with Cabbage is a Hawaiian dish often served at Luaus. This version is made in the slow cooker and tastes just like authentic shredded Kalua Pig.
- Authentic Hawaiian Macaroni Salad: This Hawaiian Macaroni Salad is the real deal. A no-frills, creamy mac salad that is the perfect side dish for any BBQ or Luau!
More Hawaiian Favorites
How to Make Grilled Teriyaki Chicken
Hawaiian Grilled Teriyaki Chicken
Video
Equipment
- Outdoor Barbecue Grill
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar packed
- 1 cup pinapple juice
- 4 cloves garlic, chopped
- 1 tablespoon minced fresh ginger
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 marinade. Pour the marinade into a medium saucepan. Bring to a simmer. Cook for 5-10 minutes.
- Pour some of the hot marinade into a separate bowl. Place chicken on a grill and brush some of the hot marinade from the separate bowl over the top. Do not place the brush back in the main bowl of marinade after brushing the chicken. Grill chicken until it reaches an internal temperature of 165 degrees F.
- Place cooked chicken in a baking dish and pour the remaining hot teriyaki marinade over the top. Serve immediately.
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. 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!
Too bland for me. It’s not awful but just not enough 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!
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!
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! 🤦🏻♀️
THER’S NO TERIYAKI IN RECIPE…ONLY SOY!!
That’s probably because soy sauce is the base for teriyaki sauce.
This chicken tastes so incredible
you smart, other person dumb