Description

This Hawaiian Style Teriyaki Chicken is juicy, flavorful, and easy to make. Marinated in a sweet and savory teriyaki sauce with a tropical twist, it’s perfect for grilling, pan-searing, or baking. Serve it with steamed rice and a side of mac salad for a true Hawaiian plate lunch experience.

Ingredients

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2 pounds boneless, skinless chicken thighs
1 cup soy sauce (preferably Aloha shoyu)
1 cup water
1 cup brown sugar
5 cloves garlic, minced
1-inch piece fresh ginger, grated
2 green onions, chopped (plus more for garnish)
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds (optional, for garnish)

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Instructions

Prepare the Marinade: In a large bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, green onions, and sesame oil until the sugar is dissolved.
Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Cook the Chicken:
- Grill Method: Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes per side until nicely charred and the internal temperature reaches 165°F.
- Pan-Sear Method: Heat a large skillet over medium-high heat. Add a little oil and cook the chicken for 5-6 minutes per side until golden brown and cooked through.
- Oven Method: Preheat the oven to 400°F (200°C). Place the chicken on a baking sheet lined with foil and bake for 20-25 minutes or until fully cooked.
Garnish and Serve: Let the chicken rest for a few minutes before slicing. Garnish with extra green onions and sesame seeds if desired. Serve with rice and your favorite sides.

Notes

For a more authentic Hawaiian flavor, use Aloha shoyu or another light soy sauce.
Add pineapple juice (1/4 cup) to the marinade for a sweeter, tropical twist.
This chicken tastes even better the next day, making it great for meal prep.