Name: HAWAIIAN STYLE TERIYAKI CHICKEN
Prep time: 15 min
Cook time: 30 min
Total time: 24 h 45 min
Cuisine: Hawaiian
Ingredients: 3 pounds boneless skinless chicken thighs; 1 cup soy sauce; 1 cup water; 1 cup sugar (white or brown); 5 cloves garlic, mashed or finely chopped; 2–3 thin slices of fresh ginger; Optional garnishes: chopped green onions, toasted sesame seeds

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I combine juicy chicken thighs with a sweet‑and‑savory teriyaki marinade infused with garlic, ginger, and a touch of pineapple for an authentic island flavor. HAWAIIAN STYLE TERIYAKI CHICKEN

Why You’ll Love This Recipe

I love how effortlessly the flavors meld — brown sugar and pineapple juice tenderize the meat while garlic and ginger add a vibrant punch. Grilling caramelizes the edges beautifully, giving that irresistible sticky glaze. It’s a dish that feels impressive yet is super easy to prepare and perfect for any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 pounds boneless skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup sugar (white or brown)
5 cloves garlic, mashed or finely chopped
2–3 thin slices of fresh ginger
Optional garnishes: chopped green onions, toasted sesame seeds

directions

In a large bowl, I whisk together soy sauce, water, and sugar until everything dissolves. Then I stir in the garlic and ginger.
I add the chicken thighs to the marinade, making sure each piece is coated. I refrigerate it for at least 24 hours — up to 3 days — for deep flavor.
I preheat my grill to high heat so it’s nice and hot.
Before grilling, I lift the chicken from the marinade, letting excess drip off. I place it on the grill and cook for about 5–7 minutes per side, or until it reaches 165 °F inside.
While the chicken cooks, I simmer a little reserved marinade or make a fresh quick glaze in a saucepan.
In the last few minutes of grilling, I brush on the glaze so it caramelizes nicely.
I let the chicken rest for about 5 minutes after removing it from the heat.
Then I slice it if I like and garnish with green onions and sesame seeds before serving.

Servings and timing

Servings: 6
Prep time: 15 minutes
Marinating time: 24 hours (you can go up to 3 days for more depth)
Cook time: about 30 minutes total
Total time: ~24 h 45 min, most of which is passive marination

Variations

Add pineapple juice or brown sugar to the marinade for extra sweetness and tang.
Use sesame oil or add green onions in the marinade to deepen the aroma.
Try chicken breasts or tenders instead of thighs — just adjust cooking time accordingly.
Finish with grilled pineapple or vegetables on the side for a full Hawaiian‑inspired plate.
Add heat with chili flakes to the glaze or sprinkle them on top for a spicy twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I sprinkle a little water or teriyaki sauce over the chicken and gently warm it in a skillet or microwave to restore moisture. I can also freeze cooked, sliced chicken — it’s a great ready‑made protein for rice bowls or salads later.

FAQs

How long should I marinate the chicken?

I typically marinate for at least 24 hours so the flavors really penetrate, but I’ve often left it up to 3 days for extra depth.

Can I use chicken breasts instead of thighs?

Absolutely — I’ve used chicken breasts or tenders too. Just watch the cooking time and ensure the internal temperature reaches 165 °F.

What if I don’t have a grill?

No problem — I often broil the chicken or use a hot cast‑iron skillet. I just brush on the glaze at the end to get that caramelized finish.

Can I freeze this after cooking?

Yes — once cooled, I freeze sliced chicken. It reheats well and makes quick lunches or dinners.

What sides pair best with this chicken?

I love serving it over white or sticky rice, with grilled veggies or pineapple. Hawaiian‑style macaroni salad also adds that classic plate‑lunch feel.

Conclusion

This Hawaiian‑style teriyaki chicken is a true crowd‑pleaser — packed with island flavors yet surprisingly simple. I marinate ahead, grill, glaze, and enjoy a delicious meal that’s perfect any night. Leftovers stay juicy and versatile, making it an easy and tasty recipe to have on repeat.