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Hawaiian Grilled Teriyaki Chicken cut on a cutting board with a dish of teriyaki sauce and garnished with green onion.
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5 from 127 votes

Grilled Teriyaki Chicken

This Grilled Teriyaki Chicken is tender, juicy, and coated in an easy homemade Hawaiian teriyaki sauce made with pineapple juice, brown sugar, soy sauce, garlic, and ginger.
Prep Time15 minutes
Cook Time20 minutes
Marinate4 hours
Total Time4 hours 35 minutes
Course: Dinner, Main Course
Cuisine: Grill/BBQ, Hawaiian
Keyword: Chicken, Grilled, Grilled Chicken
Servings: 5
Calories: 523kcal
Author: Erica Walker

Equipment

  • Outdoor Barbecue Grill
  • Meat Thermometer

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.
    Ziplock bag open with fresh chicken thighs inside.
  • Combine the remaining ingredients in a medium-sized mixing bowl and mix until sugar dissolves.
    Whisking teriyaki marinade in a small glass mixing bowl.
  • Pour marinade over the chicken and seal tightly. Refrigerate for at least 4 hours or overnight.
    Sealed ziplock bag with chicken thighs and teriyaki marinade.
  • 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.
    Saucepan with simmering teriyaki marinade and a wooden spoon on the side.
  • 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.
    Grilled teriyaki chicken in foil.
  • Place chicken in a baking dish and pour the remaining hot teriyaki marinade over the top.
    Pouring hot teriyaki sauce onto Hawaiian grilled teriyaki chicken in a glass dish.
  • Serve as whole chicken thighs or slice before serving.
    Plate with Hawaiian Grilled Teriyaki Chicken thighs garnished with green onion. Extra green onion and teriyaki sauce on the side.

Video

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

Calories: 523kcal | Carbohydrates: 53g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 2711mg | Potassium: 507mg | Fiber: 1g | Sugar: 48g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 67mg | Iron: 2.5mg