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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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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.