Hawaiian Grilled Teriyaki Chicken

Hawaiian Grilled Teriyaki Chicken is a delicious and flavorful dish that brings the taste of the tropics right to your backyard. The combination of tender chicken thighs marinated in a sweet and savory teriyaki sauce made with soy sauce, brown sugar, pineapple juice, garlic, and ginger, creates a mouthwatering experience that’s perfect for any occasion. Whether you’re hosting a summer barbecue, a family dinner, or simply craving something exotic, this dish is sure to impress.

I first encountered this dish during a vacation in Hawaii. The vibrant flavors and the aroma of the grilled chicken were unforgettable. It was love at first bite. Upon returning home, I was determined to recreate that incredible taste. After experimenting with various recipes and tweaking the ingredients, I found the perfect balance that captures the essence of Hawaiian cuisine. Now, this dish is a staple at our family gatherings, always bringing back fond memories of that tropical paradise.

INGREDIENTS:

Understanding the ingredients and their roles can help you appreciate the complexity and depth of flavors in this dish:

1 1/2 lbs chicken thighs, boneless and skinless: Chicken thighs are juicy and flavorful, making them ideal for grilling. The dark meat stays tender and moist, absorbing the marinade well.

1 cup soy sauce: Soy sauce forms the base of the marinade, providing a salty, umami-rich flavor that enhances the chicken.

1 cup brown sugar, packed: Brown sugar adds sweetness and depth, balancing the saltiness of the soy sauce and creating a caramelized coating on the chicken when grilled.

1 cup pineapple juice: Pineapple juice adds a tropical sweetness and helps to tenderize the chicken with its natural enzymes.

4 cloves garlic, chopped: Garlic infuses the marinade with a robust, aromatic flavor that complements the other ingredients.

1 tbsp fresh ginger, minced: Ginger adds a zesty, slightly spicy note, enhancing the overall flavor profile and adding a touch of warmth.

DIRECTIONS:

Here’s a detailed guide to making Hawaiian Grilled Teriyaki Chicken:

1. Marinating the Chicken

Prepare the Chicken:

Place 1 1/2 lbs of boneless, skinless chicken thighs in a bowl or a gallon-sized Ziploc bag. Set aside. This will allow the chicken to absorb the marinade evenly.

Make the Marinade:

In a medium-sized mixing bowl, combine 1 cup soy sauce, 1 cup packed brown sugar, 1 cup pineapple juice, 4 chopped garlic cloves, and 1 tablespoon minced fresh ginger. Stir until the brown sugar is fully dissolved, creating a smooth and cohesive marinade.

Marinate the Chicken:

Pour the marinade over the chicken thighs in the bowl or bag. If using a bag, press the air out before sealing it tightly. If using a bowl, cover it with plastic wrap or a lid to make it as air-tight as possible. Refrigerate overnight or for at least 4 hours. This allows the flavors to penetrate the chicken deeply, ensuring a rich taste.

2. Preparing the Grill and Sauce

Heat the Marinade:

Remove the chicken from the marinade and set aside. Do NOT discard the marinade. Pour the marinade into a medium saucepan and bring it to a simmer over medium heat. Let it simmer for 5-10 minutes. This step not only thickens the marinade, turning it into a rich sauce, but also ensures that it’s safe to use as a baste and sauce by killing any bacteria from the raw chicken …