Description
A delightful Hawaiian Teriyaki Chicken recipe featuring tender chicken thighs marinated in a sweet and savory sauce, served over fluffy rice.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Cooked rice (for serving)
Instructions
- Whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, and sesame oil to make the teriyaki marinade.
- Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal tightly and refrigerate for at least 1 hour.
- Preheat your grill or oven to 375°F (190°C).
- Remove the chicken from the marinade and discard the marinade. Grill or bake the chicken for 6-8 minutes per side, or until it’s cooked through.
- Allow the chicken to rest for a few minutes before slicing.
- Serve the flavorful chicken over a bed of fluffy cooked rice, garnished with chopped green onions and sesame seeds.
Notes
For maximum flavor, marinate the chicken overnight. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 thigh with rice
- Calories: 320
- Sugar: 16g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg