Easy Hawaiian Teriyaki Chicken Recipe – Sweet & Savory
Experience the tropical flavors of the islands with this Easy Hawaiian Teriyaki Chicken recipe. Juicy chicken is marinated in a sweet and savory teriyaki sauce, making it a guaranteed crowd-pleaser.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Grilling, Pan-Frying, Baking
- Cuisine: Hawaiian
Ingredients
- boneless, skinless chicken thighs
- low-sodium soy sauce
- brown sugar
- pineapple juice
- fresh ginger
- fresh garlic
- non-alcoholic mirin alternative (rice vinegar with a pinch of sugar or apple juice)
- cornstarch (optional)
- water (for cornstarch slurry)
- toasted sesame seeds (optional garnish)
- sliced green onions (optional garnish)
Instructions
- First, pat the chicken thighs (or breasts) dry with paper towels. If using thighs, leave them whole; if using breasts, cut them into bite-sized pieces.
- In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, minced fresh garlic, grated fresh ginger, and the non-alcoholic mirin alternative until the brown sugar is fully dissolved.
- Pour about 3/4 of the teriyaki sauce over the chicken in a shallow dish or resealable bag, reserving the remaining 1/4 cup for basting or finishing later. Marinate in the refrigerator for at least 30 minutes, ideally 2-4 hours or overnight.
- For grilling, preheat the grill to medium-high heat, oil the grates lightly, and grill the marinated chicken for about 5-7 minutes per side, basting occasionally with reserved sauce until cooked through.
- For pan-frying, heat a tablespoon of neutral oil in a large skillet over medium-high heat and cook the chicken in batches for about 4-6 minutes per side until browned and cooked through.
- For baking, preheat the oven to 375°F (190°C), arrange the marinated chicken on a baking sheet lined with parchment paper, and bake for 20-30 minutes, flipping once and basting with reserved sauce halfway through.
- While the chicken is cooking, pour the reserved teriyaki sauce into a small saucepan and bring to a gentle simmer. For a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce until thickened.
- Once the chicken is cooked, toss it in the thickened sauce or drizzle the sauce over the top. Garnish with toasted sesame seeds and chopped green onions.
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 300
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Marinate the chicken longer for deeper flavor. Always reserve a portion of the marinade to avoid contamination. For an authentic touch, grill pineapple chunks alongside the chicken.