Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1 cup soy sauce (preferably low-sodium)
- 1 cup pineapple juice
- ½ cup brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions:
- Prepare the Marinade:
- In a mixing bowl, combine soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar. Whisk until the sugar is dissolved and the ingredients are well combined.
- Marinate the Chicken:
- Place the chicken thighs in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Grill the Chicken:
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, letting excess drip off, and place it on the grill.
- Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). The chicken should have a nice char and caramelization from the marinade.
- Garnish and Serve:
- Once cooked, remove the chicken from the grill and let it rest for a few minutes.
- Garnish with sliced green onions and sesame seeds.
- Serve hot, ideally with steamed rice and a side of grilled vegetables or a fresh salad.
This Hawaiian Style Teriyaki Chicken is a crowd-pleaser that brings the taste of the islands to your table. Its sweet and savory notes paired with the smoky grill flavors create a dish that’s both comforting and exotic. Whether you’re hosting a luau or simply craving something tropical, this recipe is sure to delight.
