Teriyaki Chicken Hawaiian (Print Version)
# Ingredients:
01 -
3 pounds of chicken thighs, without bones or skin
02 -
1 ½ cups packed brown sugar
03 -
1 ½ cups fresh pineapple juice
04 -
1 ½ cups of soy sauce
05 -
2 tablespoons of sesame oil
06 -
8 garlic cloves, minced
07 -
2 tablespoons ginger, freshly minced
08 -
Chopped green onions for topping
09 -
5 cups of steamed sticky white rice
# Instructions:
01 -
Grab a tenderizer and work both sides of each chicken thigh. Put them all in a large resealable plastic bag.
02 -
Mix soy sauce, pineapple juice, sesame oil, brown sugar, ginger, and garlic in a bowl until the sugar is totally mixed in. Pour this mixture into the bag with the chicken, squeeze out any air, and zip it closed. Let it chill in the fridge for at least 4 hours or keep it overnight.
03 -
Heat up your grill to a medium setting when you're ready to cook. Take the chicken out of the marinade and set it aside.
04 -
Pour the leftover marinade into a pot and put it on low heat. Keep it simmering for 5–10 minutes until it thickens and turns glossy.
05 -
Put the chicken on the grill and coat it with some hot marinade using a basting brush. Cook the chicken until it hits 165°F (74°C) on the inside, flipping it now and then. Switch brushes if the old one touched raw chicken.
06 -
Move the grilled chicken to a plate, pour the thickened marinade over it, and sprinkle green onions on top. Pair it with white sticky rice and dig in.
# Notes:
01 -
Hawaiian Teriyaki Chicken delivers the sweet and salty punch of island-style cooking right to your table.
02 -
This dish is perfect for backyard grilling, weeknight dinners, or preparing meals you can enjoy throughout the week.