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Grilled Hawaiian Chicken

Category: Hearty Main Courses

Grilled Hawaiian chicken is prepared by marinating chicken thighs in a mix of soy sauce, sugar, mirin, garlic, and ginger. The chicken is pounded thin for even cooking and tenderness. After soaking overnight, it’s grilled on high heat while brushing with thick teriyaki glaze for shine and flavor. Serve sliced over greens or rice with sesame seeds and green onions for a sweet and savory meal blending Hawaiian and Japanese-style ingredients. Perfect for dinner or casual gatherings.

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Ranah
Updated on Fri, 29 Aug 2025 22:47:15 GMT
Plate of chicken and rice with toppings. Save
Plate of chicken and rice with toppings. | bakeitgood.com

Bite into tender, charred Hawaiian-style teriyaki chicken that’s sweet, smoky, and super saucy. It’s all about soaking the chicken in the flavorful mix overnight, so every bite is loaded with that signature taste. I like that you can prep most of it the day before, making it perfect for chilling with friends or smoothing out your weeknight dinners.

When I fire up the grill, the smell brings everyone running. My kids swear it's better than takeout. Honestly, I'd pick it over any restaurant chicken, too.

Inviting Ingredients

  • Cornstarch: thickens up the glaze and helps the marinade stick—use non-GMO if that's your thing
  • Boneless skinless chicken thighs: for juicy, easy-cooking pieces—make sure they’re all about the same size
  • Standard soy sauce or tamari: gives that deep, salty hit—try to get naturally brewed for the best taste
  • Brown sugar: adds richness from molasses—want it extra deep? Grab the dark kind
  • White sugar: brings a clean pop of sweetness—pure cane sugar melts best
  • Mirin: a sweet rice wine that makes the sauce glossy—look for it in the global foods section, without corn syrup if you can
  • Fresh ginger, grated: gives a zingy, floral lift—just grate it fresh and you’ll taste the difference
  • Minced garlic: mixes in warmth and an extra layer—always go with fresh
  • Black pepper, ground: finishes with just a little bite
  • Green onions, thin sliced (optional): for color and crunch—grab the brightest stalks
  • Toasted sesame seeds (optional): sprinkle for a nutty twist and a bit of texture—unhulled are best

Stepwise Guide

Serving Time:
Rest the grilled chicken to lock in the juices and slice across the grain for strips. Pile them on hot rice or greens, drench with the thickened teriyaki sauce, then toss on sesame seeds and green onions if you want some snap and color.
Sauce Finish:
Simmer your clean, unused marinade in a small pot, letting it boil hard for at least a minute. Stir until it thickens a little—this really wakes up the flavors and makes a stickier finish if you up the sugar at the end.
Grill Time:
Let chicken sit at room temp for about an hour before grilling. Oil your grill well and crank it to high heat. Shake off excess marinade, toss chicken on, and grill each side about five minutes. Aim for a deep char outside while the inside stays juicy.
Soak & Chill:
Poke holes in the pounded chicken so the flavors can sink in. Dump chicken into a big bowl or dish and cover completely with the marinade. Wrap tight, toss in the fridge overnight, and flip halfway if you remember. Save any untouched marinade for later in the fridge.
Chicken Ready:
Pat chicken dry and trim off the extra bits of fat. Place them under plastic wrap and pound gently till each is about a half inch thick—it helps them cook evenly and fast.
Sauce Starts:
Stir cornstarch and soy sauce together in a bowl till smooth—no lumps. Mix in both sugars, mirin, garlic, ginger, and black pepper. Stir until everything's liquid, then set aside so it’s ready to soak the chicken later.
A bowl full of rice topped with sliced grilled chicken and glossy sauce. Save
A bowl full of rice topped with sliced grilled chicken and glossy sauce. | bakeitgood.com

I always reach for the mirin here—it's the not-so-secret hero that adds shine and depth. The first time I had this was at a laid back luau, and every bite took me right there—fresh, sweet, and unforgettable.

How to Store

Stick any leftover chicken in a sealed container in the fridge—it’ll hold for about four days. Want to keep it longer? Slice and freeze the cooked chicken, wrapped up tight. It’ll last up to two months. Just thaw in the fridge and gently reheat to keep that tender bite.

Swaps and Changes

If you’re out of mirin, use apple juice with a bit more brown sugar. For gluten free, switch to tamari or coconut aminos instead of regular soy sauce. Thighs work best, but go for chicken breasts if that's what you’ve got—they’ll just need less grill time.

Ways to Serve

Layer up slices over brown or white rice for a classic feel. Or, scoop into lettuce wraps, stack next to grilled pineapple skewers, or pair with a crisp cucumber salad for something fresh.

Grilled teriyaki chicken with fluffy rice and fresh veggies on a plate. Save
Grilled teriyaki chicken with fluffy rice and fresh veggies on a plate. | bakeitgood.com

Teriyaki Story

Hawaiian teriyaki takes old-school Japanese flavors and mixes in extra island sweetness. Workers and cooks on the islands would blend local ingredients with Japanese staples, making this delicious style loved from the islands to the mainland. It’s totally a go-to at family hangouts now.

Recipe FAQs

→ What's the best chicken option?

Boneless, skinless chicken thighs are the top choice because they’re juicy and soak up the marinade well. Trim any visible fat for easier cooking.

→ How long should chicken marinate?

For deep flavor, allow the marinade to work overnight in the fridge. If there’s less time, a few hours can still make a difference.

→ Can I grill indoors?

Definitely! A stovetop grill pan works well. Make sure it’s oiled and preheated for a nice char on the chicken.

→ What replaces mirin if needed?

If you’re out of mirin, sweet rice wine with a pinch of sugar or dry sherry is a great stand-in. Skip rice vinegar—it’s too tangy.

→ How do I serve this dish?

After slicing, place the grilled chicken on steamed white rice. Finish with sesame seeds and chopped scallions if you like.

Grilled Hawaiian Chicken

Chicken thighs soaked in a Hawaiian-inspired teriyaki marinade, grilled crispy, and garnished with sesame and scallions.

Prep Time
30 min
Cooking Time
10 min
Total Time
40 min
By: Seham

Category: Hearty Main Dishes

Skill Level: Medium

Cuisine Style: American

Output: 6 Servings

Dietary Preferences: Lactose-Free

Ingredients

01 3 lbs chicken thighs, boneless and skinless
02 1.5 cups of tamari or soy sauce
03 2 tbsp of cornstarch
04 0.75 cups sweet mirin rice wine
05 2 tbsp of freshly grated ginger root
06 3 cloves of garlic, finely chopped
07 1.5 cups granulated white sugar
08 0.75 cups packed brown sugar
09 1 tsp black pepper, freshly ground

→ Toppings (Optional)

10 Green onions, cut into thin slices
11 Sesame seeds, lightly toasted

Steps

Step 01

Take a medium bowl, mix soy sauce and cornstarch until smooth. Stir in white sugar, brown sugar, mirin, minced garlic, grated ginger, and black pepper. Blend everything well and put it aside.

Step 02

Using paper towels, dry off the chicken thighs, and trim away any extra fat. Lay the meat on a cutting board, cover it with plastic wrap, and pound it to about 1/2 inch thickness using a mallet.

Step 03

Pierce each piece of chicken with a fork to help it soak in the marinade. Put the chicken into a pan or bowl, then pour the marinade over it. Coat all sides, cover it, and refrigerate overnight, flipping the pieces partway. Store any clean leftover marinade in a sealed container and chill.

Step 04

About an hour before cooking, take the marinated chicken out of the fridge. Heat up a greased grill pan until it’s really hot. Throw away the used marinade, then grill the chicken over medium-high heat for about 5 minutes on each side, basting if needed.

Step 05

During the grilling, simmer the extra marinade you saved in a pan on the stove. Stir and boil for about a minute until it's a little thicker. Adjust sweetness by adding more sugar if needed, then let it cool.

Step 06

Cut the cooked chicken into slices and lay it on rice, salad, or another side of your choice. Pour the sauce over and sprinkle some sesame seeds or green onion on top if you want.

Notes and Tips

  1. You can find mirin at Asian markets or in the international food section of most big stores.

Required Tools

  • Plastic wrap
  • Grill or grill pan
  • Mixing bowl, medium size
  • Mallet for meat
  • Saucepan for cooking

Allergy Information

Double-check all ingredients for allergen risks, and consult a healthcare provider if unsure.
  • Contains soy due to soy sauce or tamari.

Nutritional Information (per serving)

This data is for informational purposes and should not replace medical advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~