We may earn a commission when you click on the affiliate links in this post.
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.
Love this recipe?
We want to hear from you! Please leave a review.
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!