Hawaiian Teriyaki Chicken
This Hawaiian Teriyaki Chicken features tender boneless chicken thighs marinated in soy sauce, sugar, garlic, and ginger, then grilled and finished in simmered marinade for a juicy, flavorful meal perfect with rice or noodles.
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Servings: 12
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 cup soy sauce
- 1 cup water
- 1 cup granulated sugar
- 3 to 5 cloves garlic crushed
- 1 piece fresh ginger root sliced thinly lengthwise
Instructions
Prepare the marinade.
- In a large bowl, combine the water and soy sauce. Add the sugar and stir until it is fully dissolved. Stir in the crushed garlic and sliced ginger.
Marinate the chicken.
- Add the chicken thighs to the marinade and ensure they are evenly coated. Cover and refrigerate for at least 24 hours and up to 3 days.
Grill the chicken.
- When the chicken has finished marinating, remove it from the marinade and place it on a preheated grill. Cook the chicken as you would other grilled meats, turning as needed, until fully cooked and nicely browned.
Boil the marinade.
- While the chicken is grilling, pour the used marinade into a pot. Bring it to a full boil, then reduce the heat and allow it to simmer.
Finish the chicken.
- Once the chicken is done grilling, transfer it to the pot with the simmering marinade. Allow the chicken to sit briefly in the hot sauce so it can steam slightly and absorb additional flavor.
Serve.
- Serve the chicken hot with rice or lo mein noodles, and garnish with chopped green onions if desired.
Notes
To make this recipe gluten free, replace the soy sauce with a certified gluten-free tamari or gluten-free soy sauce alternative. Also confirm that any noodles or side dishes served with the chicken are gluten free. Rice is an easy gluten-free option. If preparing the dish in a shared kitchen, use clean utensils, grill tools, cookware, and surfaces to avoid gluten cross-contact.