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Hawaiian-style teriyaki chicken marinates boneless chicken thighs in a homemade soy, sugar, garlic and ginger sauce before grilling. Allow 15 minutes for prep, at least 24 hours for refrigerated marinating and 30 minutes for grilling and steaming. Try our LongHorn Parmesan Crusted Chicken next.
Why You’ll Love It:
- All the Island Vibes: The combo of soy, fresh ginger, and garlic is so craveable—sweet, savory, and completely addictive.
- Buttery, Tender Chicken: This isn’t dry, boring chicken! The marinade and a final steam make it extra juicy (promise, you’ll notice the difference).
- Weeknight Friendly: Easy to prep ahead, with most of the magic happening in the fridge. You can even let it hang out a couple days in the marinade if life gets busy.
- Leftover Gold: These leftovers are practically better than the first round—think rice bowls, salads, wraps, you name it.
- That Homemade Sauce: No bottled stuff—this is way brighter, fresher, and tastes like you’re at a little beachside shack in Maui (a girl can dream…)
Key Ingredients
Chicken Thighs: Go with boneless, skinless for maximum tenderness and ease. Chicken breasts do work (if that’s what’s in the freezer), but thighs really soak up the flavor and stay juicier—they’re my pick every time, especially for grilling.
Soy Sauce: Good old regular soy is great. I reach for low-sodium if I have it, but don’t stress. If you’re gluten-free, coconut aminos swap right in. If you like this, you'll love our Garlic Chicken Stir Fry.
Sugar: Yes, it’s a full cup. Don’t skimp—this is what gives you that gorgeous sticky, shiny finish! Plain old white sugar always works, but you can do light brown, or even a big squeeze of honey if you want a little twist.
Garlic: Fresh is non-negotiable. Give it a rough smash or mince for lots of bold, punchy flavor. Bottled just doesn’t have the same oomph!
Ginger: I love to slice a knob of fresh ginger, skin and all. You can use ground in a pinch, but really, fresh is worth it for that little lift.
Green Onions & Sesame Seeds: Totally optional, but I always shower the finished chicken with both for a pop of color and crunch at the end.
Full ingredient list with measurements and instructions is down in the recipe card below.
Step-By-Step Directions
Preparing the Marinade
Mix Up Your Marinade: Whisk 1 cup soy sauce, 1 cup water and 1 cup sugar in a large bowl until the sugar dissolves. After adding the garlic and ginger, reserve 1/2 cup in a clean covered container and refrigerate it before the raw chicken goes into the remaining marinade. For another easy option, see our Sweet Hawaiian Crockpot Chicken.
Add All the Flavor: Smash up 5 fresh garlic cloves—no need to be fancy; just whack them with the side of your knife—and toss them in. Slice up a couple thin pieces of fresh ginger (I usually go for 2–3 slices, lengthwise) and drop those in too.
Marinate the Chicken: Add 3 pounds boneless, skinless chicken thighs to the remaining marinade and coat them well. Cover and refrigerate for at least 24 hours and no longer than 2 days.
If You’re Short On Time: Yes, you can give it just a couple hours if you’re in a rush, but truly, overnight is where the magic lives. Even my picky eater raves when it’s had its full soak.
Cooking the Chicken
Get That Grill Hot: Crank your grill to high and let it get nice and hot. (A grill pan or big cast iron skillet on the stove totally works if it’s dreary out—don’t let the weather stop you.)
Grill the Chicken: Remove the chicken from the marinade, let the excess drip off and discard all marinade that touched the raw chicken. Grill for 5–7 minutes per side, until lightly charred and the thickest part reaches 165°F (74°C).
Prepare the Teriyaki Pot: Pour the refrigerated 1/2 cup of reserved, unused marinade into a clean grill-safe pan and set it over medium heat.
Steam For Extra Flavor: As soon as the chicken is beautifully charred, tuck it into that little sauce pot, cover, and let it steam gently for 10 minutes. This makes the chicken extra melting-tender and lets the flavors soak all the way in. (Don’t skip this part if you want that restaurant-level tenderness!)
Serving the Chicken
Slice and Garnish: Let the chicken rest for a few minutes, then slice into bite-sized pieces or just serve as big juicy thighs. Sprinkle with green onions and toasted sesame seeds for a little restaurant-style finish. You might also like our General Tso’s Chicken.
What to Serve With It: Pile it next to fluffy steamed rice (sticky, jasmine, or whatever’s in the pantry), toss some grilled or steamed veggies on the side, and don’t forget to drizzle that extra sauce from the pan over everything—it’s liquid gold, honestly.
More easy dinners you might like
Serving Suggestions
- Classic Plate Lunch: Chicken, a big scoop of white rice, and some creamy mac salad. That’s pure Hawaiian comfort on a plate.
- Rice Bowl: Lay slices of teriyaki chicken over hot rice and add crisp veggies—carrots, cucumber, cabbage, even some steamed edamame if you’ve got a bag in the freezer.
- Wrap or Sandwich: Pile sliced or shredded chicken in a tortilla or on fluffy slider buns with a spoonful of slaw. (A couple pineapple chunks never hurt either!)
- Island Feast Night: Go wild with grilled pineapple, coconut rice, mango salsa—honestly, there are no wrong answers here!
Storage and Meal Prep Tips
Leftovers in the Fridge: Pop any extra chicken in a container and stash in the fridge for up to 3 days. It reheats beautifully—just sprinkle with a little water or teriyaki sauce, cover, and microwave or warm gently in a skillet.
Make Ahead & Freeze: You can freeze the chicken right in the marinade, raw, then thaw overnight in the fridge when ready to cook. Or, grill up extra, slice, and freeze it already cooked—leftovers make lunchtime a breeze.
Meal Prep Ideas: Double the batch if you’ve got extra mouths to feed or want to stock your freezer. I love tossing slices in grain bowls or rolling them into summer rolls with crunchy veggies for a lighter lunch. Try our Pineapple Chicken and Rice next.
Variations
- Spicy Twist: Add a spoonful of chili garlic sauce or crushed red pepper flakes to the marinade for a gentle kick.
- Pineapple Version: Swap 1/4 cup of the water in the marinade for pineapple juice and grill up pineapple slices to serve alongside—it’s a sweet, tangy dream.
- Coconut Creamy: Use 1/4 cup coconut milk instead of water in the marinade for a little extra richness. It’s cozy comfort food at its best.
- On Skewers: Thread marinated chicken and bell pepper, onion, or pineapple onto skewers before grilling. The kids go wild for these—and so do grown-ups, honestly!
- Low-Carb Swap: Use a sugar alternative like monk fruit or erythritol for the marinade. The flavor stays amazing and it still gets that craveable glazed finish.
Conclusion:
Sometimes, a recipe just feels like home—warm, inviting, and guaranteed to make the whole kitchen smell like a tropical getaway. This Hawaiian Style Teriyaki Chicken is one of those dishes for me. I hope it becomes a new favorite in your family too! If you give it a try (or put your own spin on it), drop a comment below. I’d absolutely love to hear how it went or what fun twists you came up with. Cheers to making every kitchen feel a little sunnier, one cozy plate at a time! If you like this, you'll love our Chicken Chow Mein with the Best Chow Mein Sauce.
Hawaiian Style Teriyaki Chicken
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 5 cloves garlic mashed
- 1 ginger root 2-3 thin slices, cut lengthwise
Instructions
- In a large mixing bowl, combine soy sauce, water and sugar. Stir until the sugar dissolves, then add the garlic and ginger. Reserve 1/2 cup in a clean covered container and refrigerate it before adding the raw chicken to the remaining marinade.
- Place the chicken thighs in the remaining marinade and coat them well. Cover and refrigerate for at least 24 hours and no longer than 2 days.
- Heat your grill to high heat to achieve a nice sear on the chicken.
- Remove the chicken from the marinade, let excess liquid drip off and discard all marinade that touched the raw chicken. Grill for 5–7 minutes per side, until lightly charred and the thickest part reaches 165°F (74°C).
- Pour the refrigerated 1/2 cup of reserved, unused marinade into a clean pot or grill-safe pan over medium heat.
- Transfer the grilled chicken to the pot with teriyaki sauce. Cover and place on the grill over medium heat. Steam the chicken in the sauce for 10 minutes to ensure it remains tender, moist, and flavorful.
- Remove the chicken from the pot and slice into bite-sized pieces if desired. Arrange on a serving platter and garnish with chopped green onions and toasted sesame seeds. Pair with steamed rice, a green salad, or grilled vegetables.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
