Description
Delicious Hawaiian Grilled Teriyaki Chicken combines tender, juicy boneless skinless chicken thighs marinated in a sweet and savory mixture of soy sauce, brown sugar, and pineapple juice. Grilled to perfection and finished with a reduced teriyaki glaze, this dish offers a perfect balance of tropical sweetness and smoky char, perfect for a quick and flavorful meal.
Ingredients
Scale
Chicken
- 1 ½ lbs chicken thighs (boneless, skinless)
Marinade
- 1 cup soy sauce
- 1 cup brown sugar (packed)
- 1 cup pineapple juice
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, and pineapple juice until the sugar fully dissolves to create a balanced sweet and savory marinade.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated for maximum flavor absorption.
- Refrigerate: Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to penetrate the meat deeply.
- Preheat the Grill: Heat your grill to medium-high and lightly oil the grates to prevent the chicken from sticking during cooking.
- Remove Chicken from Marinade: Take the chicken out of the marinade, letting excess drip off. Reserve the marinade for later use as a glaze.
- Grill the Chicken: Place the chicken on the grill and cook for 5-7 minutes per side, flipping once, until an internal temperature of 165°F (75°C) is reached, indicating the chicken is fully cooked and safe to eat.
- Make the Teriyaki Glaze: Pour the reserved marinade into a saucepan and simmer it over medium heat for 5 minutes until it thickens into a glaze.
- Glaze the Chicken: Brush the thickened glaze on the chicken during the final minutes of grilling to add a shiny, flavorful finish.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to seal in the juices before serving.
Notes
- For best flavor, marinate the chicken overnight.
- Make sure to cook the chicken to an internal temperature of 165°F (75°C) for food safety.
- Lightly oiling the grill grates helps prevent sticking and tearing of the chicken.
- The reserved marinade must be simmered before use as a glaze to eliminate any raw chicken bacteria.
- Serve with steamed rice or grilled vegetables for a complete meal.
