Name: Hawaiian Style Teriyaki Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 3 lbs boneless, skinless chicken thighs; 1 cup soy sauce; 1 cup water; 1 cup sugar; 5 cloves garlic, mashed; 1 piece fresh ginger root, thinly sliced

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This Hawaiian Style Teriyaki Chicken brings island flavor straight to my kitchen with a simple, flavorful marinade and a smoky grill finish. Made with tender chicken thighs soaked in a sweet-savory soy-based sauce infused with fresh garlic and ginger, this dish captures the essence of Hawaiian barbecue in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s easy to prepare but delivers bold, mouthwatering flavor. The marinade is simple and traditional, using just a handful of ingredients I usually have on hand. The chicken comes out juicy and slightly charred with a deep umami sweetness that makes it a crowd-pleaser every time. Whether I’m cooking for a backyard get-together or just craving something delicious for dinner, this one always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lbs boneless, skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup sugar
5 cloves garlic, mashed
1 piece fresh ginger root, thinly sliced

Directions

I start by mixing the soy sauce and water in a large bowl or container.
I add the sugar and stir until it dissolves completely into the mixture.
I toss in the mashed garlic cloves and thin slices of ginger root.
I place the chicken thighs into the marinade, making sure they’re fully submerged.
If I have time, I let the chicken marinate in the fridge for up to 3 days. Otherwise, I move straight to cooking by boiling the chicken briefly in the marinade.
I grill the chicken over high heat, flipping to get a good char on both sides and cooking it through.
Once grilled, I transfer the chicken to a pot, pour the remaining sauce over, and let it steam briefly on the grill until everything is hot and glossy.

Servings and timing

This recipe serves about 6 people. I usually spend around 15 minutes prepping and about 20–25 minutes cooking, depending on the thickness of the chicken and the grill heat. If I marinate overnight or longer, the flavor deepens, but even a quick soak works in a pinch.

Variations

Sometimes I add pineapple juice to the marinade for a fruitier flavor. If I want a thicker glaze, I simmer the marinade separately and reduce it into a sauce. For extra heat, I stir in some chili flakes or sriracha. When I want to switch it up, I use chicken drumsticks or wings instead of thighs.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, I like to use a skillet on medium heat with a splash of water or reserved sauce to keep the chicken moist. It also heats well in the microwave, but I cover it to prevent drying.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but I find thighs stay juicier and soak up the marinade better. If I use breasts, I slice them thinner for faster cooking.

Can I cook this without a grill?

Absolutely. I pan-sear the chicken or bake it at 400°F until cooked through, then broil briefly for a charred finish.

How long should I marinate the chicken?

Ideally overnight or up to 3 days. If I’m in a rush, even 30 minutes helps infuse flavor.

What sides go well with this dish?

I like to serve it with steamed rice, macaroni salad, or grilled pineapple to keep with the Hawaiian theme.

Can I reuse the marinade?

If I want to reuse it as a sauce, I make sure to boil it thoroughly first to kill any bacteria from the raw chicken.

Conclusion

Hawaiian Style Teriyaki Chicken is a go-to in my recipe rotation because it’s simple, full of flavor, and perfect for any occasion. The blend of sweet and savory in the marinade, paired with the char from the grill, gives me that authentic island BBQ experience every time. Whether I marinate it for days or throw it together last minute, it always turns out delicious.