Hawaiian Grilled Teriyaki Chicken
A richly aromatic, island-inspired grilled teriyaki chicken featuring authentic Hawaiian flavors, a reduction-based marinade, and beautifully caramelized glaze. Fast, full of umami, and bursting with sweetness and depth.
Equipment
- Medium saucepan
- Grill
Ingredients
Chicken
- 3 pounds boneless, skinless chicken thighs can substitute chicken breasts, but thighs stay juicier
Teriyaki Sauce
- 2 tbsp cornstarch arrowroot powder works for gluten-free
- 1 1/2 cups soy sauce or tamari tamari recommended for gluten-free
- 1 1/2 cups white sugar can reduce by 25% for less sweetness
- 3/4 cup brown sugar adds caramel depth; coconut sugar works too
- 3/4 cup mirin not rice vinegar; use sake + extra sugar if needed
- 3 cloves garlic, minced fresh preferred
- 2 tbsp fresh ginger, grated essential for authentic bite
- 1 tsp black pepper freshly ground for best flavor
Optional Toppings
- green onions sliced
- sesame seeds toasted
Instructions
- Combine soy sauce, white sugar, brown sugar, mirin, garlic, and ginger in a medium saucepan. Heat over medium, stirring until the sugars dissolve.
- Whisk cornstarch with 2 tablespoons water to form a slurry, then add to the sauce. Heat until slightly thickened and syrupy.
- Pour 1 cup of the sauce into a separate container for basting during grilling.
- Add chicken thighs to a bowl or resealable bag and pour in the remaining marinade. Marinate for 30–45 minutes, flipping halfway through.
- Preheat grill to medium-high (around 400°F).
- Grill chicken for 6–8 minutes per side, brushing frequently with the reserved glaze to create caramelization.
- Let chicken rest for 5 minutes before slicing to retain juiciness.
- Top with toasted sesame seeds and sliced green onions before serving.
Notes
This Hawaiian-style recipe uses a fast reduction-based marinade, reducing total prep time by up to 30% while enhancing caramelization and umami depth.