Hawaiian Grilled Teriyaki Chicken Recipe

It’s no secret in our house that grilling season is practically a year-round event. Living in a climate where sunshine is abundant, we seize every opportunity to fire up the grill and infuse our meals with that irresistible smoky char. But even with our grilling enthusiasm, weeknight dinners need to be quick, flavorful, and something the whole family will devour without complaint. This Hawaiian Grilled Teriyaki Chicken recipe has become our absolute go-to for those very reasons. From the moment the sweet and savory aroma of teriyaki marinade starts wafting from the grill, you know you’re in for a treat. The chicken emerges perfectly caramelized, tender, and juicy, with that signature Hawaiian-inspired sweetness that makes it utterly addictive. Even my notoriously picky eaters, who often turn their noses up at anything beyond plain chicken nuggets, are completely smitten with this dish. It’s a guaranteed crowd-pleaser, simple enough for a weeknight meal, yet impressive enough to serve to guests. Trust me, once you try this Hawaiian Grilled Teriyaki Chicken, it will become a staple in your own kitchen, bringing a taste of the islands to your table any time of year.

Ingredients

To craft this incredibly flavorful Hawaiian Grilled Teriyaki Chicken, you’ll need a selection of ingredients that work in perfect harmony to create that signature sweet and savory profile. The marinade is the heart of this recipe, infusing the chicken with layers of flavor that are both bold and balanced. Let’s break down each component and understand its role in creating this culinary masterpiece.

For the Marinade:

• 1 cup Soy Sauce (Low Sodium Recommended): Soy sauce forms the foundation of our teriyaki marinade, providing the essential umami depth and salty backbone. Using low sodium soy sauce allows you to control the overall saltiness of the dish and prevents it from becoming overly salty, especially during the grilling process where flavors concentrate. If you only have regular soy sauce, you can reduce the amount slightly and adjust to taste later. For a gluten-free option, tamari can be substituted.
• ½ cup Brown Sugar (Packed): Brown sugar is the key to that signature teriyaki sweetness and also contributes to the beautiful caramelization on the grilled chicken. The molasses in brown sugar adds a depth of flavor that white sugar simply can’t replicate. Make sure to pack the brown sugar when measuring to ensure you get the correct amount and achieve the desired sweetness. Light or dark brown sugar can be used, with dark brown sugar offering a slightly richer molasses flavor.
• ½ cup Pineapple Juice (Unsweetened): Pineapple juice is the secret ingredient that truly elevates this marinade to Hawaiian levels. Not only does it contribute a tropical sweetness that complements the soy sauce and brown sugar, but the natural enzymes in pineapple juice also act as a tenderizer for the chicken. This helps to break down the proteins, resulting in incredibly juicy and tender grilled chicken. Unsweetened pineapple juice is preferred to avoid excessive sweetness. Fresh pineapple juice is fantastic if you have the time to make it, but canned or bottled unsweetened pineapple juice works perfectly well and is readily available.
• ¼ cup Rice Vinegar (Unseasoned): Rice vinegar provides a crucial acidic balance to the marinade, cutting through the sweetness and preventing it from becoming cloying. It adds a bright, tangy note that enhances the overall flavor profile. Unseasoned rice vinegar is important; seasoned rice vinegar already contains sugar and salt, which would throw off the balance of the marinade. If rice vinegar is unavailable, apple cider vinegar can be used as a substitute, though it will have a slightly different flavor profile.
• 2 tablespoons Sesame Oil (Toasted): Toasted sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisines and essential to authentic teriyaki. A little goes a long way with sesame oil, so two tablespoons are sufficient to infuse the marinade and chicken with its rich, fragrant essence. Ensure you are using toasted sesame oil for that pronounced nutty flavor; regular sesame oil is much milder.
• 2 cloves Garlic (Minced): Garlic is a fundamental flavor booster in countless cuisines, and teriyaki is no exception. Minced garlic adds a pungent, aromatic depth that complements the other ingredients and enhances the overall savory character of the marinade. Freshly minced garlic is always recommended for the best flavor. If using garlic powder, start with 1 teaspoon and adjust to taste.
• 1 tablespoon Ginger (Freshly Grated): Fresh ginger adds a warm, zesty, and slightly spicy note that brightens the marinade and provides a delightful complexity. Freshly grated ginger is far superior in flavor compared to dried ginger powder. Peel the ginger root and use a fine grater or microplane to grate it finely. If using ginger powder, start with ½ teaspoon and adjust to taste.
• 1 teaspoon Ground Black Pepper: Black pepper provides a subtle heat and enhances the overall flavor profile of the marinade. Freshly ground black pepper is always preferred for its bolder flavor.

For the Chicken:

• 2 pounds Boneless, Skinless Chicken Thighs or Breasts: Chicken is the star of the show! Boneless, skinless chicken thighs are highly recommended for grilling due to their higher fat content, which keeps them incredibly moist and juicy even when cooked over high heat. They are also more forgiving and less likely to dry out compared to chicken breasts. However, boneless, skinless chicken breasts can also be used if preferred. If using chicken breasts, be mindful not to overcook them to prevent them from becoming dry. You can also use a mix of thighs and breasts.

Optional Garnish (for serving):

• Sesame Seeds (Toasted): Toasted sesame seeds add a visual appeal and a subtle nutty crunch to the finished dish. They complement the sesame oil in the marinade and enhance the overall presentation.
• Chopped Green Onions (Scallions): Chopped green onions provide a fresh, mild onion flavor and a vibrant green color that brightens the dish. They add a final touch of freshness and visual appeal.
• Pineapple Wedges (Grilled or Fresh): Grilled pineapple wedges echo the pineapple juice in the marinade and add a beautiful caramelized sweetness. Fresh pineapple wedges offer a refreshing tropical element. Both options are excellent for garnishing and serving alongside the chicken.
• Fresh Cilantro or Parsley (Chopped): Fresh herbs like cilantro or parsley add a pop of freshness and color to the dish. Cilantro provides a more vibrant, citrusy flavor, while parsley offers a milder, slightly peppery note. Choose your preference based on your taste.

By carefully selecting these ingredients and using the recommended quantities, you are setting yourself up for success in creating an authentic and incredibly delicious Hawaiian Grilled Teriyaki Chicken that will impress your family and friends. Don’t be tempted to skip any ingredients, as each one plays a crucial role in building the complex and balanced flavor profile of this dish.

Instructions

Now that we have all our ingredients prepped and ready, let’s dive into the step-by-step instructions for creating this mouthwatering Hawaiian Grilled Teriyaki Chicken. The process is straightforward, but following each step carefully will ensure optimal flavor and perfectly cooked chicken.

Step 1: Prepare the Teriyaki Marinade

1. Combine Marinade Ingredients: In a medium-sized mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and ground black pepper. Whisk thoroughly until the brown sugar is fully dissolved and the marinade is well combined. This ensures all the flavors are evenly distributed and ready to infuse the chicken.
2. Taste and Adjust (Optional): At this stage, you can taste the marinade and adjust the flavors to your preference. If you prefer a sweeter marinade, you can add a little more brown sugar. If you want it tangier, add a touch more rice vinegar. For a spicier kick, you can add a pinch of red pepper flakes or a dash of sriracha. This is your chance to customize the marinade to your liking.

Step 2: Marinate the Chicken

1. Place Chicken in Marinade: Place the boneless, skinless chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the prepared teriyaki marinade over the chicken, ensuring that all pieces are fully submerged in the marinade. If using a dish, you may need to turn the chicken pieces occasionally to ensure even marinating.
2. Marinate in Refrigerator: Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally for 2-4 hours. For the most flavorful and tender chicken, marinating for 4 hours is highly recommended. However, even a 30-minute marinade will impart significant flavor. Avoid marinating for longer than 8 hours as the pineapple juice can start to break down the chicken too much, resulting in a slightly mushy texture.

Step 3: Prepare the Grill

1. Preheat Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Whether you are using a gas grill or a charcoal grill, ensure the grates are clean and lightly oiled to prevent the chicken from sticking. For a gas grill, preheat with all burners on medium-high. For a charcoal grill, prepare a medium-high heat fire, allowing the coals to burn down to a white-hot glow.
2. Clean and Oil Grates: Use a grill brush to thoroughly clean the grates of any leftover debris from previous grilling sessions. Then, lightly oil the grates using a paper towel dipped in vegetable oil or cooking spray. This creates a non-stick surface and prevents the chicken from sticking and tearing when you flip it.

Step 4: Grill the Chicken

1. Remove Chicken from Marinade: Remove the chicken from the marinade and let any excess marinade drip off. Do not discard the marinade! We will use it later to create a flavorful glaze.
2. Grill Chicken – First Side: Place the marinated chicken pieces on the preheated grill grates in a single layer. Avoid overcrowding the grill, as this can lower the temperature and steam the chicken instead of grilling it properly. Grill for 4-5 minutes per side, or until nicely browned and grill marks appear.
3. Flip and Grill – Second Side: Flip the chicken pieces using tongs and grill for another 4-5 minutes on the second side.
4. Brush with Reserved Marinade Glaze: While the chicken is grilling on the second side, bring the reserved marinade to a boil in a small saucepan over medium heat. Boil for 5-7 minutes, or until it reduces slightly and thickens into a glaze. Boiling the marinade is crucial to kill any bacteria from the raw chicken and make it safe to use as a glaze. Once it has reduced and thickened slightly, it’s ready.
5. Continue Grilling and Glazing: Continue grilling the chicken for another 3-5 minutes per side, brushing it generously with the reduced teriyaki glaze every 1-2 minutes during the last few minutes of grilling. This glazing process builds up layers of flavor and creates a beautiful caramelized coating on the chicken.
6. Check for Doneness: Chicken is cooked through when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the chicken to ensure it is fully cooked and safe to eat. If using chicken thighs, they can tolerate slightly higher temperatures without drying out, but for chicken breasts, it’s crucial not to overcook them.

Step 5: Rest and Serve

1. Rest Chicken: Once the chicken is cooked through, remove it from the grill and place it on a clean plate or cutting board. Tent it loosely with foil and let it rest for 5-10 minutes before slicing or serving. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.
2. Garnish and Serve: Slice the chicken (optional, if using breasts) and arrange it on a serving platter. Garnish with toasted sesame seeds, chopped green onions, grilled or fresh pineapple wedges, and fresh cilantro or parsley, if desired. Serve immediately and enjoy your delicious Hawaiian Grilled Teriyaki Chicken!

Following these detailed instructions will guide you to grilling perfectly cooked, flavorful, and beautifully glazed Hawaiian Teriyaki Chicken every time. The key is to allow sufficient marinating time, maintain the correct grill temperature, and brush generously with the reduced marinade glaze during the final stages of grilling.

Nutrition Facts

Understanding the nutritional content of your meals is important for making informed dietary choices. While the exact nutrition facts can vary based on specific ingredients and serving sizes, here’s an estimated nutritional breakdown for one serving of Hawaiian Grilled Teriyaki Chicken. Please note that these are approximate values and can be influenced by factors such as the type of soy sauce used (regular vs. low sodium), the specific cut of chicken, and serving size.

Serving Size: Approximately 4 ounces (113 grams) of cooked chicken (this recipe is estimated to yield about 6 servings)

Approximate Nutrition Facts Per Serving:

• Calories: 350-400 kcal
  • Note: Calories can vary slightly depending on the cut of chicken used. Thighs tend to be slightly higher in calories than breasts due to their higher fat content.
• Protein: 35-40 grams
  • Note: Chicken is an excellent source of lean protein, essential for muscle building and repair, as well as overall satiety.
• Fat: 15-20 grams
  • Note: Fat content will vary depending on whether you use chicken thighs or breasts. Chicken thighs are higher in fat, while breasts are leaner. The marinade also contributes a small amount of fat from the sesame oil.
• Saturated Fat: 3-5 grams
  • Note: Saturated fat content is moderate, primarily from the chicken.
• Cholesterol: 150-180 mg
  • Note: Cholesterol content is naturally present in chicken.
• Sodium: 600-800 mg
  • Note: Sodium content is primarily from the soy sauce. Using low sodium soy sauce significantly reduces the sodium content of the dish. Adjustments in soy sauce quantity will also impact sodium levels.
• Carbohydrates: 15-20 grams
  • Note: Carbohydrates come primarily from the brown sugar and pineapple juice in the marinade.
• Sugar: 12-15 grams
  • Note: Sugar content is from the brown sugar and natural sugars in pineapple juice.
• Fiber: Less than 1 gram
  • Note: This dish is not a significant source of dietary fiber.

Important Considerations:

• Sodium Content: As noted, the sodium content can be relatively high due to the soy sauce. Using low sodium soy sauce is highly recommended to reduce sodium intake. You can also further reduce sodium by using less soy sauce and adjusting other flavors accordingly.
• Sugar Content: The brown sugar and pineapple juice contribute to the sugar content. While these are sources of natural sugars (from pineapple juice) and less refined sugars (brown sugar), individuals monitoring their sugar intake should be mindful of the portion size and frequency of consumption.
• Protein Rich: This dish is a very good source of protein, making it a satisfying and muscle-building meal option.
• Balanced Meal: To create a more balanced meal, serve Hawaiian Grilled Teriyaki Chicken with complex carbohydrates like brown rice or quinoa and a generous serving of vegetables like steamed broccoli, grilled asparagus, or a fresh salad.

Disclaimer:

These nutrition facts are estimates only and should be considered as a general guideline. For precise nutritional information, it is recommended to use a nutrition calculator and input the exact ingredients and quantities used in your specific recipe. Nutritional needs vary from person to person, so it’s always best to consult with a healthcare professional or registered dietitian for personalized dietary advice.

Preparation Time

Planning your cooking time is crucial for efficient meal preparation. Hawaiian Grilled Teriyaki Chicken, while incredibly flavorful, is also relatively straightforward to prepare. Here’s a breakdown of the preparation time involved:

• Marinade Preparation Time: 10-15 minutes
  • This includes gathering all the marinade ingredients, measuring them out, and whisking them together in a bowl. The process is quick and easy.
• Chicken Marinating Time: 30 minutes (minimum) to 4 hours (recommended)
  • This is largely inactive time. You simply place the chicken in the marinade and refrigerate it. While the chicken marinates, you can attend to other tasks or prepare side dishes. For optimal flavor and tenderness, a 4-hour marinating time is recommended. However, if you are short on time, even a 30-minute marinade will impart noticeable flavor.
• Grill Preparation Time: 10 minutes
  • This includes preheating the grill to the correct temperature and cleaning and oiling the grates. The preheating time may vary slightly depending on your grill type and weather conditions.
• Grilling Time: 15-20 minutes
  • The actual grilling time will depend on the thickness of the chicken pieces and the temperature of your grill. It typically takes about 8-10 minutes per side, plus additional time for glazing and ensuring the chicken is cooked through.
• Resting Time: 5-10 minutes
  • Allowing the chicken to rest after grilling is important for juiciness and flavor. This is inactive time while the chicken rests.

Total Estimated Time:

• Minimum Total Time (with 30-minute marinating): Approximately 1 hour
• Recommended Total Time (with 4-hour marinating): Approximately 4 hours and 30 minutes

Active Preparation Time:

• Active Time (Marinade Prep + Grill Prep + Grilling): Approximately 35-45 minutes

Tips for Time Management:

• Marinate Ahead: Prepare the marinade and place the chicken in it the night before or in the morning before work. This allows for a longer marinating time and makes weeknight dinner preparation much faster.
• Prep Side Dishes While Marinating: While the chicken is marinating, you can prepare your side dishes, such as rice, salads, or vegetables. This maximizes your time efficiency.
• Utilize Grill Preheat Time: While the grill is preheating, you can gather your grilling tools, brush the marinade glaze onto the chicken, and prepare your serving platter.

By understanding the preparation time breakdown, you can effectively plan your cooking schedule and ensure that this delicious Hawaiian Grilled Teriyaki Chicken fits seamlessly into your meal routine, whether it’s a quick weeknight dinner or a relaxed weekend barbecue.

How to Serve

Hawaiian Grilled Teriyaki Chicken is incredibly versatile and pairs well with a variety of side dishes and serving styles. Here are some delicious ways to serve this flavorful grilled chicken to create a complete and satisfying meal:

Classic Sides:

• Steamed White Rice or Brown Rice: A bed of fluffy white rice or nutty brown rice is a perfect base for soaking up the flavorful teriyaki glaze and complements the chicken beautifully. Consider adding a touch of coconut milk to the rice for an extra Hawaiian twist.
• Coconut Rice: Elevate your rice game by making coconut rice. Cook white or jasmine rice with coconut milk instead of water for a rich, fragrant, and slightly sweet side dish that perfectly complements the Hawaiian flavors.
• Quinoa: For a healthier grain option, serve the chicken with fluffy quinoa. Quinoa provides a good source of protein and fiber and offers a pleasant nutty flavor.
• Grilled Pineapple Slices or Wedges: Grilled pineapple enhances the Hawaiian theme and provides a sweet and slightly caramelized side that complements the savory chicken.
• Steamed or Grilled Vegetables: Balance the meal with a generous serving of steamed or grilled vegetables. Excellent choices include:
  • Broccoli: Steamed or grilled broccoli florets are a classic and healthy side.
  • Asparagus: Grilled asparagus spears offer a tender and slightly smoky flavor.
  • Bell Peppers: Grilled bell pepper strips add sweetness and vibrant color.
  • Zucchini or Squash: Grilled zucchini or squash provides a mild and slightly sweet vegetable option.
  • Green Beans: Steamed or sautéed green beans are a simple and nutritious side.

Creative Serving Ideas:

• Hawaiian Chicken Rice Bowls: Create vibrant and customizable rice bowls. Layer cooked rice, Hawaiian Grilled Teriyaki Chicken (sliced or diced), your choice of vegetables (like edamame, shredded carrots, cucumbers, avocado), and a drizzle of extra teriyaki glaze or a spicy mayo for added flavor.
• Teriyaki Chicken Salad: Transform the grilled chicken into a refreshing salad. Slice the chicken and serve it over a bed of mixed greens with pineapple chunks, mandarin oranges, red onion, and a light vinaigrette dressing.
• Chicken Skewers: For a fun and interactive presentation, thread marinated chicken pieces onto skewers along with chunks of pineapple, bell peppers, and red onion. Grill the skewers and serve with rice and dipping sauce.
• Teriyaki Chicken Tacos or Wraps: Use shredded or diced Hawaiian Grilled Teriyaki Chicken as a filling for tacos or wraps. Add shredded cabbage, slaw, pico de gallo, avocado, and a drizzle of sriracha mayo or teriyaki sauce for a flavorful and satisfying handheld meal.
• Chicken and Pineapple Pizza: Get creative and use diced Hawaiian Grilled Teriyaki Chicken as a topping for homemade or store-bought pizza. Combine it with pineapple chunks, red onion, mozzarella cheese, and a teriyaki-infused pizza sauce for a unique and delicious pizza night.
• Hawaiian Chicken Sliders or Sandwiches: Slice the grilled chicken and serve it on slider buns or sandwich bread with Hawaiian sweet rolls. Top with coleslaw, pineapple salsa, or lettuce and tomato for a flavorful and easy sandwich option.

Garnish and Finishing Touches:

• Toasted Sesame Seeds: Sprinkle toasted sesame seeds over the chicken and side dishes for added texture and visual appeal.
• Chopped Green Onions (Scallions): Garnish with chopped green onions for a fresh, mild onion flavor and a pop of color.
• Fresh Cilantro or Parsley: Add a sprinkle of fresh cilantro or parsley for a touch of freshness and herbal flavor.
• Pineapple Wedges: Serve grilled or fresh pineapple wedges alongside the chicken for a beautiful and thematic garnish.
• Extra Teriyaki Glaze: Offer a small bowl of extra teriyaki glaze for drizzling over the chicken or rice for those who want an extra boost of flavor.

By using these serving suggestions, you can create a variety of delicious and appealing meals with Hawaiian Grilled Teriyaki Chicken, from casual weeknight dinners to impressive gatherings. Experiment with different sides and presentations to find your family’s favorite way to enjoy this versatile dish.

Additional Tips

To ensure your Hawaiian Grilled Teriyaki Chicken is consistently delicious and perfectly cooked, here are five additional tips that will elevate your grilling game:

1. Don’t Skip the Marinating Time (and Don’t Over Marinate): Marinating is absolutely crucial for infusing the chicken with flavor and tenderizing it. Aim for at least 2-4 hours of marinating time for the best results. However, be mindful not to over-marinate, especially with chicken breasts. The pineapple juice in the marinade, while a great tenderizer, can also break down the chicken too much if marinated for excessively long periods (beyond 8 hours). Over-marinated chicken can become mushy in texture. Stick to the recommended marinating window for optimal texture and flavor.
2. Pat the Chicken Dry Before Grilling: Before placing the marinated chicken on the grill, gently pat it dry with paper towels. This step is essential for achieving beautiful grill marks and a nice caramelized exterior. Excess moisture from the marinade can hinder browning and cause the chicken to steam instead of sear. Patting it dry helps the surface crisp up quickly on the hot grill grates.
3. Control the Grill Temperature: Maintaining the correct grill temperature is key to perfectly cooked and juicy chicken. Medium-high heat (around 375-450°F or 190-230°C) is ideal for grilling teriyaki chicken. If the heat is too high, the outside can char too quickly before the inside is cooked through. If the heat is too low, the chicken may dry out before it gets nicely browned. Use a grill thermometer to monitor the temperature, and adjust the burners or charcoal as needed to maintain a consistent medium-high heat.
4. Glaze in the Final Minutes of Grilling: Brush the reduced teriyaki glaze onto the chicken during the last few minutes of grilling. This prevents the sugars in the glaze from burning and allows them to caramelize beautifully without blackening. Apply the glaze in thin layers, brushing every 1-2 minutes for the last 3-5 minutes of grilling. This repeated glazing builds up flavor and creates a glossy, irresistible finish.
5. Let the Chicken Rest Before Serving: Resist the temptation to slice into the chicken immediately after it comes off the grill. Allowing the chicken to rest for 5-10 minutes, tented loosely with foil, is crucial for juicy and tender results. Resting allows the juices to redistribute throughout the meat, preventing them from running out when you slice into it. This simple step makes a significant difference in the final texture and flavor of your Hawaiian Grilled Teriyaki Chicken.

By incorporating these additional tips into your cooking process, you’ll be well on your way to grilling restaurant-quality Hawaiian Teriyaki Chicken every time. These small details can make a big difference in achieving perfectly cooked, flavorful, and visually appealing results that will impress your family and friends.

FAQ Section

Here are some frequently asked questions about Hawaiian Grilled Teriyaki Chicken to help you troubleshoot any issues and further enhance your understanding of this delicious recipe:

Q1: Can I use chicken breasts instead of thighs?

A: Yes, you can definitely use boneless, skinless chicken breasts instead of thighs. Chicken breasts are leaner and will result in a slightly different texture. However, chicken breasts tend to dry out more easily than thighs, so be extra careful not to overcook them. Monitor the internal temperature closely and aim for 165°F (74°C). Marinating chicken breasts can help keep them moist, but thighs are generally more forgiving for grilling.

Q2: Can I marinate the chicken for longer than 4 hours?

A: While marinating for 2-4 hours is recommended for optimal flavor and tenderness, you can marinate for slightly longer, up to 6-8 hours. However, avoid marinating for much longer than 8 hours, especially with chicken breasts and marinades containing pineapple juice or other acidic ingredients. Over-marinating can cause the chicken to become mushy and break down in texture due to the tenderizing enzymes.

Q3: What if I don’t have pineapple juice? Can I substitute it?

A: Pineapple juice is a key ingredient for the authentic Hawaiian flavor and tenderizing effect. If you absolutely cannot find pineapple juice, you can try substituting it with apple juice or orange juice. However, the flavor profile will be slightly different, and the tenderizing effect might be less pronounced. It’s best to try to find pineapple juice for the most authentic result.

Q4: Can I bake or pan-fry the chicken instead of grilling?

A: Yes, you can bake or pan-fry the chicken if grilling is not an option.

• Baking: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through, brushing with the reduced teriyaki glaze during the last 5-7 minutes of baking.
• Pan-Frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry. Sear the chicken for 4-5 minutes per side, or until cooked through, brushing with the reduced teriyaki glaze during the last few minutes of cooking.

Grilling imparts a smoky flavor that is characteristic of this dish, but baking or pan-frying are viable alternatives.

Q5: How should I store leftover Hawaiian Grilled Teriyaki Chicken?

A: Store leftover Hawaiian Grilled Teriyaki Chicken in an airtight container in the refrigerator. It will keep well for 3-4 days. Reheat gently in the microwave, oven, or skillet until heated through. The chicken is delicious served cold in salads or wraps as well. Ensure the chicken is cooled down to room temperature before refrigerating it to maintain food safety.

Hopefully, these FAQs address any questions you might have and provide you with the confidence to make this delicious Hawaiian Grilled Teriyaki Chicken recipe a success in your own kitchen! Enjoy!

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