Transport your taste buds to the islands with this Hawaiian-style teriyaki chicken—tender, juicy chicken thighs soaked in a rich, sweet-savory marinade and grilled to perfection. This dish captures the essence of traditional Hawaiian plate lunches: bold, uncomplicated flavors with an irresistible caramelized glaze. The simplicity of the preparation makes it a favorite for weeknights or weekend cookouts.
The base of the marinade is a blend of soy sauce and brown sugar, which together create a perfect balance of salty and sweet. Fresh garlic and ginger add depth and zing, while grilling brings out smoky charred notes that pair beautifully with steamed rice. The chicken stays moist and flavorful, thanks to the use of thighs, which are ideal for absorbing marinade and handling higher heat on the grill.
Whether you’re serving it as part of a Hawaiian plate lunch with macaroni salad or simply piling it over rice with a scattering of green onions, this dish delivers a vacation-worthy meal right at home. The optional addition of sesame seeds enhances the presentation and adds a subtle nuttiness.
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Best of all, this recipe can be prepared in advance—the longer the marinating time, the deeper the flavor. It’s make-ahead friendly and a guaranteed crowd-pleaser.
Servings and timing:
Total time: 40 minutes (plus marinating time)
Yield: 4 servings
Ingredients :
- 2 lbs boneless, skinless chicken thighs
- 1 cup soy sauce (low sodium preferred)
- 1 cup brown sugar
- 1/2 cup water
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 green onions, chopped (for garnish)
- Optional: sesame seeds, for garnish
- Steamed rice, for serving
Instructions:
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