Hawaiian Style Teriyaki Chicken (Print version)

Juicy grilled chicken thighs in a pineapple-soy teriyaki marinade with ginger, garlic, brown sugar, and a sticky lacquered finish.

# Ingredients:

For the chicken

01 - 2 lb (900 g) boneless skinless chicken thighs
02 - 1 tablespoon neutral oil, for the grill grates
03 - 1/2 teaspoon kosher salt, only if using low-sodium soy sauce
04 - 1/4 teaspoon black pepper

For the teriyaki marinade and glaze

05 - 3/4 cup (180 ml) pineapple juice
06 - 1/2 cup (120 ml) low-sodium soy sauce
07 - 1/3 cup (70 g) packed brown sugar
08 - 3 cloves garlic, finely grated or minced
09 - 1 tablespoon fresh ginger, finely grated
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For serving

13 - 2 scallions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - Steamed rice and grilled pineapple, optional

# Instructions:

01 - Whisk pineapple juice, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and black pepper in a bowl until the sugar mostly dissolves.
02 - Place the chicken thighs in a zip-top bag or shallow dish. Add the marinade, turn to coat, cover, and refrigerate for 30 minutes to 6 hours.
03 - Remove the chicken from the marinade and pat off heavy drips. Pour the marinade into a small saucepan, bring to a full boil, and boil for 3 minutes. Whisk in the cornstarch slurry and simmer for 1-2 minutes until glossy.
04 - Preheat a grill or grill pan to medium-high heat. Clean and oil the grates so the sticky chicken releases easily.
05 - Grill the thighs for 5-6 minutes per side, depending on thickness. Brush with glaze during the last 2 minutes, turning once or twice, until the chicken reaches 165°F in the thickest part.
06 - Transfer the chicken to a board and rest for 5 minutes. Slice across the grain, then top with scallions, sesame seeds, and extra warm glaze.

# Good to know:

01 - Marinate 30 minutes for quick cooking or up to 6 hours for deeper flavor.
02 - Boil used marinade before turning it into glaze.
03 - Best served with steamed rice, grilled pineapple, or cucumber salad.

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