Hawaiian Teriyaki Chicken

The Best Hawaiian Teriyaki Chicken Recipe Your Family Will Crave

This Hawaiian teriyaki chicken delivers restaurant-quality flavor using ingredients you probably already have in your pantry. The overnight marinade does all the heavy lifting, creating tender, juicy chicken with that signature sweet and savory glaze that caramelizes beautifully on the grill or in the oven.

I’ve been making this recipe for years, and it never fails to impress. Whether you’re feeding a family on a Tuesday night or hosting a backyard barbecue, this dish consistently delivers. The best part? It’s genuinely foolproof. Even if you’ve never made teriyaki before, you’ll nail this on your first try.

The key to this homemade hawaiian teriyaki chicken lies in using chicken thighs instead of breasts. Dark meat stays moist and absorbs flavors better, resulting in chicken that’s practically impossible to overcook. The simple five-ingredient marinade creates complex flavors that develop overnight, making your active cooking time minimal.

What really sets this easy hawaiian teriyaki chicken for beginners apart is its versatility. Grill it in summer, broil it in winter, or even cook it in a skillet when you’re in a hurry. The results are consistently excellent, and the leftovers taste even better the next day.

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Why You’ll Love This Hawaiian Teriyaki Chicken

• Uses five simple ingredients you likely have on hand
• Marinate overnight, then cook in 15 minutes for effortless weeknight dinners
• Works perfectly for meal prep – flavors improve over time
• Kid-approved recipe that converts even the pickiest eaters
• Costs a fraction of restaurant takeout while tasting better

Ingredient Notes & Substitutions

Chicken thighs are non-negotiable for the best results. They stay incredibly moist and soak up the marinade better than breasts. If you absolutely must use chicken breasts, reduce the cooking time and watch carefully to prevent drying out.

Soy sauce forms the foundation of authentic teriyaki flavor. Regular soy sauce works perfectly, though you can use low-sodium if you’re watching salt intake. Tamari works as a gluten-free substitute without compromising taste.

Ginger paste adds that distinctive warmth that makes teriyaki authentic. Fresh grated ginger works too – use about one tablespoon. Ground ginger is your last resort, but it lacks the bright flavor of fresh.

Sugar creates the glossy caramelization that makes this dish irresistible. Brown sugar adds deeper molasses notes, while honey creates more complex sweetness. For healthier versions, try coconut sugar or pure maple syrup.

Garlic provides savory depth that balances the sweetness perfectly. Fresh minced garlic delivers the best flavor, though pre-minced from a jar works in a pinch.

How to Make It

Don’t overthink the process – this simple hawaiian teriyaki chicken meal comes together effortlessly. Mixing everything in a zip-lock bag ensures even distribution and makes cleanup a breeze. The overnight marinating time transforms ordinary chicken into something restaurant-worthy.

Cut your chicken into uniform pieces for even cooking. Smaller chunks absorb marinade faster and cook quicker, while larger pieces stay juicier but need more time. The marinade looks thin initially, but the sugar content helps it cling beautifully during cooking.

Grilling gives you the best caramelization, but this recipe works equally well under the broiler or in a cast-iron skillet. The key is medium-high heat to develop that gorgeous glaze without burning the sugars. Your internal temperature should hit 165°F, but thighs are forgiving if you slightly overcook them.

Tips for Success

Save some marinade separately before adding raw chicken. Use it as a finishing glaze during the last few minutes of cooking for extra flavor punch.

Don’t skip the resting time – let cooked chicken sit for five minutes before serving. This redistributes juices for maximum tenderness.

Use a meat thermometer to avoid guesswork. Thighs should reach 165°F, but they’ll stay moist even if you go slightly over.

Give pieces space when cooking. Overcrowding causes steaming instead of caramelization, which kills that beautiful glaze.

Storage & Reheating

Store leftovers in the refrigerator for up to four days in an airtight container. The flavors actually improve overnight as they continue developing. Reheat in a 350°F oven for 8-10 minutes to maintain texture – microwaving works but makes the chicken less crispy.

This healthy hawaiian teriyaki chicken version freezes beautifully for up to three months. Freeze in meal-sized portions for easy future dinners. Thaw overnight in the refrigerator before reheating. The glaze may separate slightly during freezing, but stirring brings it back together.

Serving Suggestions

Steamed jasmine rice is the classic pairing that soaks up every drop of that delicious glaze. For lighter options, serve over cauliflower rice or quinoa. Grilled pineapple rings make an authentic Hawaiian side that echoes the sweet flavors perfectly.

Asian-inspired vegetables like stir-fried broccoli or snap peas provide a crisp contrast to the rich, glazed chicken. The bright vegetables balance the dish beautifully.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time significantly and monitor temperature carefully. Breasts dry out much faster than thighs.

How long should I marinate the chicken?
Overnight is perfect, but you can go up to 24 hours. Less than four hours won’t develop full flavor, while longer than 24 hours may make the texture mushy.

Can I make this without a grill?
Absolutely. Use your oven’s broiler, a cast-iron skillet, or even an air fryer. High heat is key for proper caramelization.

Final Notes

This recipe came from my quest to recreate the amazing teriyaki chicken from a local Hawaiian restaurant that closed down. After countless attempts, this version finally captured that perfect balance of flavors that made the original so memorable.

The beauty of this family friendly hawaiian teriyaki chicken lies in its reliability. Double the batch for meal prep, adjust sweetness to taste, or add red pepper flakes for heat. Once you master this quick hawaiian teriyaki chicken recipe, you’ll wonder why you ever ordered takeout.

For more delicious chicken recipes or homemade hawaiian teriyaki chicken ideas, try our baked teriyaki chicken or brown sugar glazed baked chicken drumsticks. 

Ingredients:

• Boneless skinless chicken thighs
• Soy sauce
• Water
• Minced garlic
• Ginger paste
• Sugar

How to make Hawaiian Teriyaki Chicken:

Step 1. Add the soy sauce, water, minced garlic, ginger paste, and sugar to a Ziploc bag.

Adding the water.

Adding the soy sauce.

Adding the minced garlic.

Adding the sugar.

Adding the ginger paste.

Step 2. Cut the chicken into pieces and put it into the Ziploc bag.

Shake to combine, and marinate overnight.

Step 3. Preheat the grill.

Step 4. Add the chicken to the grill and cook until the internal temperature reaches 165 degrees.

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