Hawaiian Grilled Teriyaki Chicken

If you’re looking for a dish that combines the sweet and savory flavors of Hawaii with the smoky char of the grill, then Hawaiian grilled teriyaki chicken is the perfect recipe for you. This delicious and easy-to-make dish is a staple of Hawaiian cuisine and is loved by people all over the world. In this blog post, we’ll explore the origins and ingredients of this mouthwatering dish, as well as provide you with step-by-step instructions on how to make it at home. So, put on your apron and get ready to fire up the grill, because we’re about to show you how to make the best Hawaiian grilled teriyaki chicken you’ve ever tasted.

Contents show

How to Make Hawaiian Grilled Teriyaki Chicken

To recreate the tantalizing flavors of Hawaiian Grilled Teriyaki Chicken, gather the following ingredients:

INGREDIENTS OF HAWAIIAN GRILLED TERIYAKI CHICKEN

3 pounds of boneless and skinless chicken thighs
2 tablespoons of cornstarch
1 and 1/2 cups of standard-strength soy sauce or tamari sauce
1 and 1/2 cups of white sugar
3/4 cup of brown sugar
3/4 cup of mirin a sweet rice wine from Japan, not rice vinegar
3 minced garlic cloves
2 tablespoons of freshly grated ginger
1 teaspoon of freshly ground black pepper

Additional Decorative Toppings (Optional):

Thinly sliced green onions
Toasted sesame seeds.

INSTRUCTIONS FOR MAKING PERFECT HAWAIIAN GRILLED TERIYAKI CHICKEN

Sauce Preparation: In a medium-sized bowl, mix together the cornstarch and soy sauce until the cornstarch has fully dissolved and there are no longer any visible bits of white. Add in the remaining ingredients for the sauce, including both types of sugar, mirin, minced garlic, grated ginger, and black pepper. Mix all of the ingredients together thoroughly. Set this mixture aside.
Drying and Pounding: Take each chicken thigh and pat dry with paper towels. Trim any excess fat. Place each chicken thigh on a cutting board, covering it with cling wrap. Use a meat mallet to pound the chicken until it is approximately 1/2 inch thick.
Marinade Preparation: Remove the cling wrap and use a fork to poke holes all over the chicken pieces to allow the marinade to soak in. Place the chicken in a large mixing bowl or baking pan and pour enough marinade over it to completely cover the chicken on both sides. Cover and refrigerate overnight, flipping the chicken pieces once. Store any unused, clean marinade in an airtight container in the refrigerator.
Cooking: An hour prior to cooking, remove the chicken from the refrigerator. Grease a grill and heat it until it is smoking hot. Remove the chicken from the marinade, discarding the used marinade. Cook the chicken on medium-high heat until it is fully cooked, basting frequently if using an outdoor grill. The cook time will vary depending on the heat of the grill, but it should take about 5 minutes per side.
Sauce Heating: While the chicken is cooking, heat up a desired amount of the remaining unused sauce in a saucepan. Boil the sauce while stirring for 1 minute until it has thickened slightly. If desired, add more sugar to taste. Set the sauce aside.
Serving: Slice the cooked chicken into strips and serve over rice, greens, or your preferred base. Drizzle with the teriyaki sauce and sprinkle with sliced scallions and toasted sesame seeds, if desired.