Description
This is that magical backyard BBQ chicken that makes you feel like you’re on a beach in Maui, drink in hand, toes in the sand. It’s marinated in a sticky-sweet teriyaki sauce, grilled (or pan-seared) to caramelized perfection, and served hot with rice and maybe a pineapple slice or two. Whether you’re feeding a crowd or just craving something tropical on a Tuesday, this Hawaiian teriyaki chicken delivers big aloha vibes with minimal effort.
Ingredients
• 2 lbs boneless, skinless chicken thighs (trust us—go with thighs!)
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup pineapple juice (or orange juice in a pinch)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger (or ½ tsp ground)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
• Sesame seeds and green onions, for garnish
Instructions
Marinate the chicken.
In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, and ginger. Place chicken in a zip-top bag or shallow dish and pour marinade over. Seal and refrigerate at least 2 hours or overnight for max flavor.Grill or sear.
Preheat a grill or large skillet to medium-high. Remove chicken from marinade (save the leftover marinade!) and cook for 5–6 minutes per side, until nicely charred and cooked through.Make the sauce (optional but epic).
Pour reserved marinade into a small saucepan. Bring to a simmer, then stir in cornstarch slurry. Let it bubble until thick and glossy—about 3 minutes.Serve it up.
Slice chicken and drizzle with that sticky sauce. Sprinkle with sesame seeds and chopped green onions.
Notes
• Classic: over white rice with steamed veggies
• Island-style: serve with mac salad and a pineapple wedge
• On-the-go: shred it into Hawaiian rolls for teriyaki sliders
• Low-carb? Try it over cauliflower rice or lettuce wraps
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~480 kcal per serving
- Carbohydrates: ~22g
- Protein: ~38g