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Close up of grilled Hawaiian Teriyaki Chicken showing succulent interior and dark mahogany glaze.

Hawaiian Teriyaki Chicken: The Ultimate Sticky Grilled Thighs

Experience the islands with this Hawaiian Teriyaki Chicken. Featuring succulent grilled thighs, a thick glossy mahogany glaze, charred grill marks, and a generous garnish of sesame seeds and green onions for the perfect Pinterest-worthy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless skinless chicken thighs 900g
  • 1 cup pineapple juice 240ml
  • 3/4 cup soy sauce 180ml
  • 1/2 cup brown sugar 100g
  • 1 tbsp fresh ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 2 tbsp sesame seeds toasted
  • 3 whole green onions sliced

Equipment

  • 1 Outdoor Grill or Grill Pan
  • 1 Small saucepan For reducing the glaze

Method
 

Preparation
  1. Whisk marinade ingredients, reserve 1/2 cup for glaze, and marinate chicken for 30 mins to 6 hours.
  2. Simmer reserved liquid with cornstarch slurry in a saucepan until a thick glossy teriyaki glaze forms.
  3. Grill chicken on high heat to achieve charred grill marks, about 5-6 minutes per side, basting frequently with the glaze.
  4. Slice into thick strips and top with toasted white sesame seeds and green onions.

Notes

Use a high-heat oil for the grill grates to prevent sticking.
Ensure chicken rests for 5 minutes before slicing to keep it succulent.