Teriyaki Chicken Hawaiian (Print Version)
# Ingredients:
01 -
3 lbs skinless, boneless chicken thighs
02 -
1 ½ cups packed brown sugar
03 -
1 ½ cups fresh pineapple juice
04 -
1 ½ cups soy sauce
05 -
2 tbsp sesame oil
06 -
2 tbsp minced fresh ginger
07 -
8 chopped cloves of garlic
08 -
Finely sliced green onions (garnish)
09 -
5 cups of cooked sticky white rice
# Instructions:
01 -
Pound both sides of each chicken thigh using a meat tenderizer. Then, place them into a durable zipper bag that holds up to a gallon.
02 -
Blend the soy sauce, brown sugar, pineapple juice, sesame oil, garlic, and ginger together in a bowl until the sugar disappears. Pour this mix into the bag with the chicken, push out the extra air, and lock it up tightly. Let it chill in the fridge for a minimum of 4 hours or, even better, overnight.
03 -
When you're ready to begin, get your grill heated up to medium. Take out the chicken from the marinade and set it aside.
04 -
Pour the leftover marinade into a small pot. Heat it on low, letting it gently bubble until it thickens and gets glossy—this should take 5 to 10 minutes.
05 -
Place the thighs onto your grill and brush on a layer of the warmed marinade. Cook the chicken, flipping as needed, until the inside reaches 165°F (74°C). Don’t reuse the same brush if it’s touched raw chicken.
06 -
Move the grilled meat onto a serving dish, spoon the thickened sauce over it, and sprinkle with green onions. Pair it with sticky rice and dig in!
# Notes:
01 -
This island-inspired dish is the perfect balance of sweetness and savory in every bite.
02 -
It's fantastic for grilling parties, quick family meals, or preparing in bulk for a week's worth of meals.