Description
This Hawaiian Style Teriyaki Chicken recipe features tender, juicy boneless chicken thighs marinated in a sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger. Grilled to perfection, it boasts a delicious charred flavor and is garnished with fresh green onions and sesame seeds, making it a perfect main course served with steamed rice and macaroni salad.
Ingredients
Scale
Marinade and Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 cup soy sauce (preferably low sodium)
- 1 cup water
- 3/4 cup brown sugar
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
For Garnish and Optional Glaze
- 2 green onions (chopped, for garnish)
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
- Sesame seeds (optional)
Instructions
- Prepare the Marinade: In a medium saucepan, combine soy sauce, water, brown sugar, garlic, and ginger. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer gently for 5 minutes to meld the flavors. Remove from heat and allow the marinade to cool slightly before using.
- Marinate the Chicken: Place the chicken thighs in a large zip-top bag or a shallow container. Pour the cooled marinade over the chicken, ensuring all pieces are well coated. Seal and refrigerate for at least 4 hours, preferably overnight, to infuse the chicken with rich flavor.
- Preheat the Grill: When ready to cook, heat a grill or grill pan over medium-high heat until hot and ready for grilling.
- Grill the Chicken: Remove the chicken from the marinade and place it on the preheated grill. Cook the chicken for 5 to 7 minutes on each side, turning once, until the chicken is cooked through and has a nice charred exterior. Make sure the internal temperature reaches 165°F (75°C) for safety. Discard any used marinade or alternatively, boil it for 5-10 minutes and stir in the cornstarch slurry to create a thick glaze.
- Serve: Serve the grilled chicken hot, garnished with chopped green onions and a sprinkle of sesame seeds if desired. This dish pairs wonderfully with steamed white rice and classic Hawaiian-style macaroni salad.
Notes
- For stovetop cooking, sear the chicken in a hot skillet and then simmer it in fresh or reserved marinade until fully cooked.
- Choosing chicken thighs over breasts ensures a more authentic texture and juiciness.
- The optional cornstarch slurry can be used to transform leftover marinade into a flavorful glaze.
- Marinating overnight greatly enhances the depth of flavor.
- Make sure to boil any marinade used post-marination thoroughly to avoid any food safety risks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
