This Hawaiian Grilled Teriyaki Chicken reminds me of the authentic teriyaki chicken that I ate all the time when I lived on the island. It is tender, flavorful, and goes great with any Hawaiian dish. Much like fresh pineapple, you almost can’t have a luau or Hawaiian party without having teriyaki chicken or maybe a little spam (insert crying-laughing emoji here because it is funny but totally true.) This delicious Hawaiian chicken is moist, juicy, and pairs perfectly with grilled pineapple spears or an authentic Hawaiian plate lunch.
- 3 pounds of boneless, skinless chicken thigh
- 1 cup of soy sauce
- 1 cup of water
- 1 cup of sugar.
- 5 cloves of mashed garlic
- 1 ginger root ( 2-3 slices cut thin and lengthwise)
How To Make Hawaiian Style Teriyaki Chicken
In a large bowl, mix together the water and soy sauce and add in the sugar to be dissolved. Add the desired amount of ginger and garlic then add in the chicken.
You can soak the meat in the marinade for up to 3 days, if you are in a hurry, you need to soak it for at least 24 hours.
If you can’t wait, boil the chicken in the sauce right after you make it.
Grill the chicken like any other meat on hot heat and then stick it in a pot on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken so that the chicken is tender and juicy.