Here’s a classic and flavorful Hawaiian-Style Teriyaki Chicken recipe — sweet, savory, and perfectly grilled or pan-seared. It’s a local favorite in Hawaii, often served with rice and macaroni salad.
🍍 Hawaiian-Style Teriyaki Chicken
Ingredients:
For the chicken:
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2 lbs boneless, skinless chicken thighs (trimmed)
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1 tablespoon oil (if pan-searing or grilling)
For the marinade:
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1 cup soy sauce (preferably Aloha or low-sodium)
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1 cup brown sugar
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½ cup water
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1–2 cloves garlic, minced
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1-inch piece fresh ginger, grated (or ½ tsp ground ginger)
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Optional: 2 tablespoons pineapple juice (for a fruity twist)
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Optional: 1 tablespoon mirin or sake
Instructions:
1. Marinate the chicken:
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In a bowl or zip-top bag, whisk together the soy sauce, brown sugar, water, garlic, ginger, and optional ingredients.
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Add chicken thighs and marinate at least 4 hours, preferably overnight for the most flavor.
2. Cook the chicken:
Grill method (classic):
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Heat grill to medium-high.
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Grill chicken 4–6 minutes per side, until nicely charred and cooked through (internal temp 165°F / 74°C).
Pan or skillet method:
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Heat a tablespoon of oil in a large skillet over medium-high heat.
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Remove chicken from marinade (discard or boil marinade for a sauce).
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Sear chicken 5–6 minutes per side until caramelized and cooked through.
Optional glaze:
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Simmer leftover marinade (bring to a full boil for safety) until thickened slightly to use as a glaze.
3. Serve:
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Slice chicken and serve over hot white rice with steamed cabbage or mac salad.
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Garnish with sesame seeds or green onions if desired.
✅ Tips & Variations:
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Make it spicy: Add a dash of chili flakes or sriracha to the marinade.
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Meal prep: Cooked teriyaki chicken stores well in the fridge for up to 4 days.
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Pair it with: Hawaiian mac salad, grilled pineapple, or furikake rice.
Want a printable recipe card or slow cooker version of this dish?