How to make Hawaiian Grilled Teriyaki Chicken
Ingredients
1 1/2 lbs chicken thighs boneless, skinless
1 cup soy sauce
1 cup brown sugar packed
1 cup pinapple juice
4 cloves garlic chopped
1 tbsp ginger fresh, minced
Instructions
- Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.
- Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.
- Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible).
- Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.
- In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
- Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).
- Continue to grill chicken until done (165 degrees internal temp).
- Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.
