Description
This Hawaiian Teriyaki Chicken recipe combines juicy chicken thighs with a rich teriyaki marinade for a tropical flavor experience.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Cooked rice (for serving)
Instructions
- Whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, and sesame oil to make a teriyaki marinade.
- Place the chicken thighs in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal tightly and refrigerate for at least 1 hour, or overnight.
- Preheat your grill or oven to 375°F (190°C).
- Remove the chicken from the marinade and discard the marinade. Grill or bake the chicken for 6-8 minutes per side, or until cooked through (internal temperature should reach 165°F/75°C).
- Allow the chicken to rest for a few minutes before slicing into pieces.
- Serve the chicken over warm rice, garnished with green onions and sesame seeds.
Notes
Marinate overnight for enhanced flavor and cut the chicken against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg