Teriyaki Chicken
Learn how to make Hawaiian teriyaki chicken two ways—grilled or stovetop in a skillet—with a homemade sweet-savory pineapple soy glaze. Ready in 30 minutes.
Servings: 4
Ingredients
- 1/2 cup Soy Sauce
- 1/4 cup Pineapple Juice
- 1/4 cup Light Brown Sugar (packed)
- 1 Tablespoon Honey
- 2 to 3 Garlic Cloves (minced)
- 1 teaspoon Ground Ginger
- 1 Tablespoon Ketchup
- 1 Tablespoon Water
- 1 Tablespoon Cornstarch
- 1 1/2 to 2 lbs. Chicken Breast or Chicken Thighs
- Green Onions, Sesame Seeds, Rice
Instructions
- MARINATE THE CHICKEN: Place the chicken in a shallow dish or zip-top bag and pour half the sauce over it. Turn to coat, cover, and marinate in the fridge for at least 20-30 minutes, or up to 8 hours for deeper flavor. Discard the marinade once the chicken goes on the heat — it's been in contact with raw chicken, so it doesn't get reused.
- MAKE THE GLAZING SAUCE: While the chicken cooks, take the reserved (unused) half of the sauce and pour it into a small saucepan. In a separate small bowl, stir together 1 tablespoon water and 1 tablespoon cornstarch until smooth — this is your slurry. Bring the reserved sauce to a simmer, whisk in the cornstarch slurry, and cook for 1–2 minutes until the sauce thickens and turns glossy. Set aside -- you'll use this to baste and serve.
Method 1: Grilled Hawaiian Teriyaki Chicken
- Preheat your grill to medium-high heat and oil the grates. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Grill the chicken for about 5–7 minutes per side (depending on thickness), until it reaches an internal temperature of 165°F. During the last few minutes of grilling, brush the chicken generously with the thickened glazing sauce, letting it caramelize slightly on the grill. Remove chicken, let it rest for 5 minutes, then slice and brush with a bit more of the glazing sauce. Garnish with sliced green onions and serve.
Method 2: Skillet Hawaiian Teriyaki Chicken:
- Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Either cook the chicken breasts or thighs whole or cut into small pieces. Sear the chicken for about 5–6 minutes per side, until golden brown and cooked through to 165°F internal temperature. Reduce heat to medium-low, pour the thickened glazing sauce over the chicken in the skillet, and let it simmer for 1–2 minutes, spooning the sauce over the chicken as it thickens further and coats each piece. Remove from heat, let rest for a few minutes, then slice. Garnish with sliced green onions and serve.
Notes
Don't skip the marinating time. Even 30 minutes makes a big difference, but marinating for a few hours or overnight gives the deepest flavor.
Reserve, don't reuse, the marinade. Always use fresh reserved sauce for basting rather than the raw marinade the chicken sat in, to avoid cross-contamination.
Let the chicken rest before slicing. Resting for a few minutes after cooking helps keep the chicken juicy when sliced.
Double the sauce if you love extra glaze. If you like a lot of sauce for serving over rice, consider making an extra batch just for drizzling at the table.
Nutrition
Calories: 303kcal | Carbohydrates: 25g | Protein: 39g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1856mg | Potassium: 754mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
