Hawaiian Style Teriyaki Chicken

Make the marinade:
In a bowl, whisk together soy sauce, brown sugar, water, garlic, and ginger until the sugar dissolves.
Marinate the chicken:
Place chicken thighs in a zip-top bag or shallow bowl. Pour marinade over chicken. Seal or cover and refrigerate for at least 2 hours or overnight.
Cook the chicken:
Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade and shake off excess. Grill for 5–7 minutes per side, or until the chicken is cooked through and nicely charred. Discard leftover marinade.
Slice and serve:
Let chicken rest for a few minutes before slicing. Serve over steamed rice. Garnish with green onions and sesame seeds, if using.

Substitute pineapple juice for half the water in the marinade for a fruitier sweetness.
Use boneless chicken breasts if preferred—pound to even thickness for quicker, more even grilling.
Make it a bowl with steamed rice, grilled pineapple slices, and sliced cucumbers.

To make a quick glaze, bring leftover unused marinade to a boil, then simmer until thickened and syrupy.
For an indoor-friendly option, broil or pan-sear the chicken for a similar charred effect without a grill.

This Hawaiian-style teriyaki chicken is a simple yet unforgettable recipe that’s sure to become a regular in your rotation.