Hawaiian Style Teriyaki Chicken Recipe

There's something irresistible about the sweet, smoky aroma of Hawaiian Style Teriyaki Chicken sizzling on the grill. The glossy, caramelized glaze clings to each tender bite, offering the perfect balance of savory soy, rich brown sugar, and fragrant ginger.

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I first tasted this island favorite at a beachside BBQ in Maui, where the locals served it with sticky rice and a pineapple slaw. Since then, I’ve been hooked — and this recipe has become a beloved staple in our own backyard cookouts. It's easy, family-friendly, and always a crowd-pleaser.

Let’s dive into why this Hawaiian-style classic deserves a spot in your regular rotation.

Why You'll Love This Hawaiian Style Teriyaki Chicken

Get ready to fall in love with your new favorite grilled chicken recipe. This Hawaiian Style Teriyaki Chicken is everything you want in a weeknight dinner or summer BBQ dish.

First off, it’s incredibly easy to make. The marinade does all the heavy lifting — simply mix, soak, and grill. It’s a forgiving recipe too, which makes it ideal even for beginner cooks.

It’s also budget-friendly. Most of the ingredients are pantry staples like soy sauce, garlic, and brown sugar, and boneless chicken thighs are both affordable and flavorful.

The taste is unforgettable. With its sweet and savory glaze, a hint of smokiness, and juicy meat, this dish brings serious tropical flair to your table without the plane ticket.

And finally, it’s perfect for gatherings. You can double or triple the batch effortlessly, and it’s just as delicious hot off the grill as it is cold the next day, making it great for meal prep and leftovers.

Ready to dive into what makes this chicken so irresistible? Let’s take a closer look at the ingredients that bring it all together.

Ingredients Notes

The secret to this Hawaiian Style Teriyaki Chicken lies in its marinade. Each ingredient contributes a layer of flavor that builds the signature sweet-and-savory profile.

Boneless, skinless chicken thighs are the star of the show. They stay tender and juicy even after grilling, and they soak up the marinade beautifully. You can use chicken breasts if you prefer, but thighs give you that authentic, succulent bite every time.

Soy sauce provides the salty umami foundation. I recommend using a regular (not low sodium) soy sauce for the boldest flavor, but you can adjust to taste if you prefer a lighter salt level.

Brown sugar adds that iconic sweetness and helps the chicken caramelize on the grill. It’s the ingredient that gives Hawaiian teriyaki its rich, sticky glaze. Dark brown sugar will offer a deeper molasses flavor, while light brown works well too.

Fresh garlic and ginger bring balance and depth. The garlic adds savory richness, while the ginger lends a subtle heat and brightness that cuts through the sweetness just enough. Grating them fresh is key to unlocking their full flavor.

To prepare this recipe, you’ll need a resealable plastic bag or a large bowl for marinating, and either an outdoor grill or a stovetop grill pan. A meat thermometer also helps to ensure perfect doneness without overcooking.

How To Make This Hawaiian Style Teriyaki Chicken

Creating this island-inspired dish is as easy as marinate, grill, and enjoy. Here’s how to make it step by step.

Start by preparing your marinade. In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and a splash of water. For extra flavor, you can also add a dash of sesame oil or a bit of pineapple juice if you have it on hand.

Place your chicken thighs into a large zip-top bag or a bowl and pour the marinade over them. Make sure each piece is well coated. Seal or cover and refrigerate for at least 2 hours, or up to overnight for the deepest flavor. Turn the chicken occasionally so every surface gets a good soak.

When you’re ready to cook, preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking. Remove the chicken from the marinade and let the excess drip off — but don’t wipe it clean, as that glaze is pure gold.

Place the chicken on the grill and cook for about 5-7 minutes per side, depending on thickness. You're looking for a deep golden brown color with some charred edges. The internal temperature should reach 165°F for safety, but the thighs will stay juicy even if they go a bit over.

Let the chicken rest for a few minutes before slicing or serving. This helps the juices redistribute and gives you that perfectly tender texture. Total time, including marinating, is about 3 hours, with just 15 minutes of actual hands-on cooking.

Storage Options

Leftover Hawaiian Style Teriyaki Chicken stores beautifully. Once cooled, transfer any extras into an airtight container.

In the refrigerator, it will stay fresh for up to 4 days. Make sure it's fully cooled before sealing the container to prevent condensation, which can make the chicken soggy.

For longer storage, you can freeze it. Wrap individual portions in foil or plastic wrap, then place them in a freezer-safe bag or container. It will keep well for up to 3 months.

To reheat, warm the chicken gently in a skillet over medium heat with a splash of water or extra marinade. You can also microwave it, but do so in short bursts to avoid drying it out.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. With a few tweaks, you can adapt it to suit your tastes or pantry.

For a spicier version, add a teaspoon of Sriracha or red pepper flakes to the marinade. The heat pairs wonderfully with the sweetness of the brown sugar.

If you're watching your sugar intake, try using honey or a sugar substitute like monk fruit sweetener. Just keep in mind that the glaze may not caramelize quite as deeply without real sugar.

Swap out the soy sauce for coconut aminos to make it gluten-free and slightly sweeter. It's a great option if you're avoiding gluten or soy altogether.

You can also turn this into a delicious rice bowl. Slice the grilled chicken and serve it over steamed jasmine rice with grilled pineapple, shredded carrots, and edamame for a full meal.

And don’t be afraid to experiment. This marinade works well with other proteins too — like salmon, tofu, or even pork chops — for a fun tropical twist.

This Hawaiian Style Teriyaki Chicken is all about bold flavors, easy prep, and bringing a bit of aloha to your dinner table. Whether you’re grilling it up for a backyard bash or meal prepping for the week, it’s a recipe that delivers every time.

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