Grilled Teriyaki Chicken (Print Version)
Ingredients:
01 -
1 1/2 lbs chicken thighs, boneless and skinless.
02 -
1 cup soy sauce.
03 -
1 cup brown sugar, packed.
04 -
1 cup pineapple juice.
05 -
4 cloves garlic, chopped.
06 -
1 tbsp fresh ginger, minced.
Instructions:
01 -
Place the boneless, skinless chicken thighs in a large bowl or gallon-sized Ziploc bag. Set aside while you prepare the marinade.
02 -
In a medium-sized mixing bowl, combine the soy sauce, packed brown sugar, pineapple juice, chopped garlic, and minced fresh ginger. Stir the mixture until the brown sugar is fully dissolved.
03 -
Pour the prepared marinade over the chicken thighs. If using a Ziploc bag, press out as much air as possible before sealing tightly. If using a bowl, cover it with plastic wrap, ensuring it is as airtight as possible. Place the chicken in the refrigerator to marinate for at least 4 hours, but preferably overnight.
04 -
When ready to cook, remove the chicken from the marinade and set aside. Do not discard the marinade. Transfer the marinade to a medium saucepan and bring it to a simmer over medium heat. Let it simmer for 5-10 minutes to reduce slightly and kill any bacteria from the raw chicken.
05 -
Preheat your grill to medium-high heat. Place the marinated chicken thighs on the grill and brush some of the hot marinade over the top. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred and cooked through.
06 -
Place the cooked chicken in a baking dish and pour the remaining hot teriyaki marinade over the top. Serve immediately.
Notes:
01 -
Delicious Hawaiian Grilled Teriyaki Chicken with a sweet and savory marinade, perfect for grilling.