This Hawaiian Grilled Teriyaki Chicken is the real deal. The sweet and savory Hawaiian teriyaki sauce is THE best and SO easy to make.
The trick to having good, authentic chicken teriyaki is using the proper chicken cut. You always want to use chicken thighs, and I promise if you wish to AUTHENTIC Teri chicken, chicken breasts just won’t cut it.
No matter how you cook the chicken breasts, it will not be the same. They are two completely different cuts of meat, just like how a beef roast cut is entirely different from a beef filet (not that I am comparing chicken thighs to a filet).
If you have been making teriyaki chicken using chicken breasts and have wondered why it isn’t quite right, this is why. Ok, I think I have made my point.
To make Hawaiian Style Teriyaki Chicken you’ll need this:
3 pounds chicken thigh ( boneless, skinless )
1 cup soy sauce
1 cup water
1 cup sugar
5 clove(s) garlic ( 3-5 cloves, crushed )
1 ginger root ( 2-3 slices, cut thin and lengthwise )
This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking.
You want there to be enough marinade that you can stir the meat freely. If it’s hard to stir, you need to add more sauce.
Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic.
Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours.
You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.
After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat.
If you are cooking a lot, grill it on hot heat and then stick it in a put it on the grill.
Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.