This dish is a staple in Hawaiian cuisine and is a perfect combination of sweet and savory flavors. In this vlog, I will take you through the journey of making this delicious dish and share some tips and tricks along the way.
The first step in making this dish is to prepare the marinade. For the marinade, you will need a blend of soy sauce, sugar, mirin, garlic, ginger, and black pepper. This mixture is the secret to the amazing flavor of the chicken. The chicken is marinated overnight in this mixture to absorb all the flavors, which results in a juicy and tender meat.
Next, it’s time to get the grill ready. I love to grill this dish outdoors on a sunny day. There’s nothing quite like the smoky flavor that grilling adds to the chicken. Before grilling, make sure to generously grease the grates so the chicken doesn’t stick.
When it’s time to grill, remove the chicken from the marinade and discard the used marinade. Place the chicken on the grill and cook for about 5 minutes per side. The cook time may vary depending on the heat of the grill, but you want to make sure the chicken is fully cooked and has a nice char on the outside.
While the chicken is cooking, heat up the remaining marinade in a saucepan to make a delicious teriyaki sauce to drizzle over the chicken. This sauce is the perfect finishing touch to the dish and adds a sweet and tangy flavor that complements the savory chicken perfectly.
Once the chicken is fully cooked, slice it into strips and serve it over a bed of white or brown rice, or a bed of fresh greens. Top the chicken with the teriyaki sauce and sprinkle with some sliced scallions and toasted sesame seeds for a final touch of flavor and texture.
I hope you enjoyed this vlog about Hawaiian Grilled Teriyaki Chicken. This dish is perfect for summer barbecues and is sure to be a hit with your friends and family. It’s easy to make and the flavor is unbeatable. I can’t wait for you to try it for yourself.
Hawaiian Grilled Teriyaki Chicken
- 3 pounds of boneless and skinless chicken thighs
- 2 tablespoons of cornstarch
- 1 and 1/2 cups of standard strength soy sauce or tamari sauce
- 1 and 1/2 cups of white sugar
- 3/4 cups of brown sugar
- 3/4 cups of mirin a sweet rice wine from Japan, not rice vinegar
- 3 minced garlic cloves
- 2 tablespoons of freshly grated ginger
- 1 teaspoon of freshly ground black pepper
Additional Decorative Toppings (Optional):
- Thinly sliced green onions
- Toasted sesame seeds.
- Sauce Preparation: In a medium-sized bowl, mix together the cornstarch and soy sauce until the cornstarch has fully dissolved and there are no longer any visible bits of white. Add in the remaining ingredients for the sauce, including both types of sugar, mirin, minced garlic, grated ginger, and black pepper. Mix all of the ingredients together thoroughly. Set this mixture aside.
- Drying and Pounding: Take each chicken thigh and pat dry with paper towels. Trim any excess fat. Place each chicken thigh on a cutting board, covering it with cling wrap. Use a meat mallet to pound the chicken until it is approximately 1/2 inch thick.
- Marinade Preparation: Remove the cling wrap and use a fork to poke holes all over the chicken pieces to allow the marinade to soak in. Place the chicken in a large mixing bowl or baking pan and pour enough marinade over it to completely cover the chicken on both sides. Cover and refrigerate overnight, flipping the chicken pieces once. Store any unused, clean marinade in an airtight container in the refrigerator.
- Cooking: An hour prior to cooking, remove the chicken from the refrigerator. Grease a grill and heat it until it is smoking hot. Remove the chicken from the marinade, discarding the used marinade. Cook the chicken on medium-high heat until it is fully cooked, basting frequently if using an outdoor grill. The cook time will vary depending on the heat of the grill, but it should take about 5 minutes per side.
- Sauce Heating: While the chicken is cooking, heat up a desired amount of the remaining unused sauce in a saucepan. Boil the sauce while stirring for 1 minute until it has thickened slightly. If desired, add more sugar to taste. Set the sauce aside.
- Serving: Slice the cooked chicken into strips and serve over rice, greens, or your preferred base. Drizzle with the teriyaki sauce and sprinkle with sliced scallions and toasted sesame seeds, if desired.
This looks great! I’ve got boneless straps on the freezer. Do you think those would be OK to use instead of thighs.
I made this last night and it was awesome. I made some extra of the sauce to use for steak this week. Question, can I made this extra sauce and jar / can it?
We loved this very easy recipe. I did mine under the broiler and it worked fine that way. I served mine with fried rice. Will definitely make again.
It sounds delightful I love teriyaki but don’t have a grill.How should I cook the chicken?
This is sweet and soooo good! Served with rice steamed broccoli and snow peas! I doubled the sauce also and so glad I did!
Is soya sauce the same as soy sauce?