Hawaiian Grilled Teriyaki Chicken

How to make Hawaiian Grilled Teriyaki Chicken


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


  • 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.

Add Comment