Hawaiian Style Teriyaki Chicken Recipe

There's something magical about the smell of Hawaiian Style Teriyaki Chicken sizzling on the grill—sweet, smoky, and just the right hint of tang. One bite into the juicy, flavorful chicken, and you're instantly transported to a breezy island evening with palm trees swaying and ukulele music in the air.

this Recipe

I first tasted this dish at a family luau during a trip to Maui. It was love at first bite, and I knew I had to recreate it back home. What started as a vacation memory has become a staple in our weeknight rotation, thanks to its bold flavor and fuss-free prep.

This recipe is perfect for busy nights or laid-back weekend barbecues. Let’s dive into why this dish deserves a permanent spot on your menu.

Why You’ll Love This Hawaiian Style Teriyaki Chicken

[IMAGE]

Get ready to fall in love with your new favorite grilled chicken dish. This Hawaiian Style Teriyaki Chicken isn't just mouthwateringly good—it’s practical, too.

First off, it’s incredibly easy to make. The marinade comes together in under five minutes using pantry staples. Just whisk, pour, and let time do the work—no fancy techniques needed.

It's a fantastic make-ahead meal. The longer the chicken marinates, the deeper the flavor. You can prep it in the morning (or the night before), and it’s ready to hit the grill when you are.

Your family will absolutely devour this. The sweet-savory balance is a proven crowd-pleaser—even picky eaters can't resist it. We always end up with clean plates and happy bellies.

And let’s not forget the versatility. Grill it, bake it, or cook it in a skillet—it turns out amazing every time. Serve it with rice, noodles, or wrapped in lettuce cups for a lighter twist.

Once you try it, you’ll find yourself making it on repeat. Now, let’s take a closer look at what goes into this island-style favorite.

Ingredients Notes

The beauty of Hawaiian Style Teriyaki Chicken lies in its short ingredient list. Each component plays an essential role in building that perfect sweet and salty harmony.

Boneless skinless chicken thighs are the star of the show. They’re juicier and more forgiving than breasts, especially on the grill. The slightly higher fat content means they soak up the marinade beautifully and stay tender through cooking.

Soy sauce forms the salty base of the marinade. I recommend using low-sodium soy sauce to keep things balanced and let the sweetness shine through. If you’re gluten-sensitive, tamari or coconut aminos work well as substitutes.

Brown sugar adds the signature sweetness that makes this dish so addictive. It also helps create that delicious caramelized crust on the chicken when grilled. You can also try honey or pineapple juice if you prefer a more natural sweetener.

Garlic and fresh ginger give the marinade its aromatic punch. Don't skip the fresh ginger—it adds a subtle spice and brightness that dried just can’t match. Mince them finely to infuse the sauce evenly.

Mirin or rice vinegar provides a tangy contrast to the sweetness. If you don’t have either on hand, a splash of apple cider vinegar can do in a pinch, but the flavor won’t be quite as authentic.

For equipment, you’ll want a grill (gas or charcoal) for best results, but a grill pan or even your oven broiler works well too. A zip-top bag or airtight container is perfect for marinating.

How To Make This Hawaiian Style Teriyaki Chicken

Making this dish is straightforward and stress-free. Just a few simple steps stand between you and a Hawaiian-inspired feast.

Start by preparing your marinade. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, and mirin until the sugar is fully dissolved. The mixture should smell sweet and slightly tangy, with a hint of spice.

Place your chicken thighs in a large zip-top bag or container and pour the marinade over them. Seal tightly, making sure all pieces are well-coated. Refrigerate for at least 4 hours, though overnight is best for maximum flavor infusion.

When you're ready to cook, preheat your grill to medium-high heat. If you're using a grill pan, brush it lightly with oil and let it get hot before adding the chicken. Let the excess marinade drip off the chicken before placing it on the grill to prevent flare-ups.

Grill the chicken thighs for 5–7 minutes per side, depending on thickness. You’re looking for a nice char on the outside and an internal temperature of 165°F. Don’t move them around too much—let each side sear properly for those beautiful grill marks.

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute, keeping every bite moist and flavorful. Slice and serve over steamed rice with a sprinkle of sesame seeds or chopped green onions if desired.

From start to finish, you’re looking at about 30 minutes of active time, plus marinade time. The result? A dish that tastes like a tropical getaway in every bite.

Storage Options

Leftovers of this Hawaiian Style Teriyaki Chicken store beautifully, making it ideal for meal prep or next-day lunches.

To refrigerate, place cooled chicken in an airtight container. It will stay fresh for up to 4 days. Make sure to include a bit of the reserved marinade or cooking juices to keep it moist.

For longer storage, freeze the cooked chicken in a freezer-safe bag or container. It will keep well for up to 2 months. Label it clearly and try to remove as much air as possible to avoid freezer burn.

You can also freeze the chicken in the marinade, uncooked. This is great for busy weeks—just thaw overnight in the fridge and cook as usual.

To reheat, gently warm the chicken in a skillet over medium heat with a splash of water or broth. Alternatively, microwave in 30-second bursts until heated through. Be careful not to overcook, or it may dry out.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your tastes and dietary needs.

Want to make it a bit healthier? Swap the brown sugar for honey or maple syrup, and use low-sodium soy sauce or coconut aminos to reduce salt.

For a different protein, try boneless pork chops or even firm tofu. Both work beautifully with the marinade—just adjust cook time as needed.

Add a tropical twist by mixing pineapple juice into the marinade or grilling fresh pineapple rings alongside the chicken. The caramelized fruit pairs perfectly with the teriyaki glaze.

Looking to spice it up? Stir in a dash of sriracha or red pepper flakes to the marinade for some heat. A drizzle of spicy mayo on top adds a modern kick.

And don’t forget the sides! Serve this with macaroni salad, grilled veggies, or even wrapped in a tortilla for a delicious island-inspired wrap.

Print