The key to achieving authentic Hawaiian-style teriyaki chicken lies in the marinade. A harmonious blend of soy sauce, pineapple juice, and brown sugar creates a sweet and savory base that tenderizes the chicken while infusing it with rich flavor. The addition of garlic and ginger introduces a subtle warmth, while honey enhances the natural sweetness. Marinating the chicken overnight allows these flavors to deeply penetrate, resulting in tender, juicy meat that’s perfectly balanced between savory and sweet. Grilling the chicken adds a smoky char, making every bite a delicious journey to the islands of Hawaii.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 2 green onions, chopped (optional, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Steamed white rice (for serving)
Instructions:
1. Prepare the Marinade: In a medium bowl, combine the soy sauce, water, brown sugar, pineapple juice, honey, minced garlic, grated ginger, and sesame oil. Whisk the ingredients together until the sugar is fully dissolved and the mixture is well combined.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that all pieces are fully coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight. This allows the flavors to deeply penetrate the chicken, making it juicy and flavorful.
3. Prepare the Grill: Preheat your grill to medium-high heat (around 375-400°F). If you’re using a charcoal grill, wait until the coals are covered with white ash. If using a gas grill, let it heat up for about 10 minutes.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for later use. Place the chicken thighs on the preheated grill. Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred. Baste the chicken with the reserved marinade during the last few minutes of grilling to enhance the flavor.
5. Simmer the Marinade: While the chicken is grilling, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes. This step is crucial to ensure that the marinade is safe to use as a sauce.
6. Serve: Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled teriyaki chicken over steamed white rice, drizzling some of the simmered marinade on top for added flavor. Garnish with chopped green onions and sesame seeds, if desired.
7. Enjoy: This dish is best enjoyed with a side of steamed vegetables or a fresh green salad to balance the savory and sweet flavors of the teriyaki chicken.
