Hawaiian Style Teriyaki Chicken Recipe

There's something magical about the aroma of Hawaiian-style teriyaki chicken sizzling on the grill. The sweet and savory marinade, kissed with ginger and garlic, caramelizes into a sticky glaze that’s both irresistible and deeply comforting.

this Recipe

This recipe became a staple in our home after a trip to Maui, where we tasted teriyaki chicken so good, we couldn’t stop thinking about it. Once back in our own kitchen, we got to work recreating the flavor—and now it’s a family favorite that shows up at cookouts, weeknight dinners, and even lunchboxes. It’s easy, budget-friendly, and comes together with just a few pantry staples.

Let’s dive into what makes this recipe truly special.

Why You'll Love This Hawaiian Style Teriyaki Chicken

Get ready to fall head over heels for this island-inspired classic. This Hawaiian-style teriyaki chicken is so much more than just another chicken dish—it’s a celebration of bold flavor and effortless cooking.

One of the biggest draws is how quick and easy it is to prepare. With a simple marinade that takes just minutes to whip up, most of the work happens while your chicken soaks in flavor. After that, it’s a fast sear or grill, and dinner is done.

It’s also wonderfully budget-friendly. With just a few everyday ingredients—soy sauce, brown sugar, garlic, and ginger—you can transform inexpensive chicken thighs into something truly memorable. No fancy ingredients, no special trip to the store.

Another reason to love it? It’s great for meal prep. This chicken keeps well and tastes even better the next day. Serve it with rice, tuck it into sandwiches, or chop it for salads—it’s endlessly versatile.

And let’s not forget how crowd-pleasing it is. Kids love the sweet-savory flavor, adults appreciate the grilled char and umami depth, and it fits just as easily into a backyard barbecue as it does a quiet weeknight meal.

Ready to gather your ingredients? Let’s take a closer look at what makes this dish so delicious.

Ingredients Notes

The beauty of Hawaiian-style teriyaki chicken is in its simplicity. A handful of well-balanced ingredients come together to create a marinade that’s sweet, savory, and bursting with island flavor.

Boneless, skinless chicken thighs are the protein of choice here. They’re juicy, flavorful, and stand up beautifully to high heat, which makes them perfect for grilling or pan-searing. While chicken breasts can be used in a pinch, they tend to dry out more easily and won’t give you that same rich texture.

The backbone of the marinade is soy sauce, which adds the salty umami punch that balances the sweetness. Use a regular or low-sodium version depending on your preference, but avoid sweet soy sauces like kecap manis—they’ll throw off the flavor balance.

Brown sugar brings in that signature sweetness. It caramelizes beautifully when cooked, giving the chicken its signature sticky glaze. Dark brown sugar will give you a deeper molasses note, while light brown sugar keeps it a bit more mellow—both work wonderfully.

Fresh ginger and garlic are essential for depth and warmth. Grating the ginger finely helps release its juices into the marinade, while minced garlic offers sharpness and richness. Don’t skip these—bottled versions just don’t deliver the same vibrant flavor.

You’ll also need a grill or a large skillet, along with a container or zip-top bag for marinating. A meat thermometer is helpful to ensure your chicken hits the perfect 165°F internal temp without overcooking.

How To Make This Hawaiian Style Teriyaki Chicken

Making this dish is surprisingly simple, with most of the magic happening in the marinade stage. Here’s how to bring it all together.

Start by preparing your marinade. In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and a splash of water. Stir until the sugar dissolves completely and everything is well combined.

Place your chicken thighs into a zip-top bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 4 hours, or ideally overnight. The longer it marinates, the more intense and well-rounded the flavor becomes.

When you're ready to cook, remove the chicken from the fridge and let it come to room temperature for about 20 minutes. This helps it cook more evenly and prevents it from seizing up when it hits the hot surface.

If grilling, preheat your grill to medium-high and lightly oil the grates. Lay the chicken flat and cook for about 5-7 minutes per side, basting with extra marinade during the first few minutes. If using a skillet, heat it over medium-high, add a bit of oil, and sear each piece until browned and fully cooked.

Keep an eye on the chicken as the sugars in the marinade can burn quickly. You’re looking for a deep golden glaze with slightly crisp edges and a juicy center. A quick check with a thermometer should read 165°F at the thickest part.

Total time from start to finish (excluding marinating) is under 30 minutes. Once cooked, let the chicken rest a few minutes before slicing to preserve all those flavorful juices.

Storage Options

Leftovers of this teriyaki chicken are a dream. Stored properly, they taste just as good—if not better—the next day.

To refrigerate, place cooled chicken in an airtight container. It will stay fresh for up to 4 days. For meal prep, portion the chicken alongside cooked rice and steamed veggies for a ready-to-go lunch.

Freezing is also an option. Wrap each thigh individually or place them in a freezer-safe bag, removing as much air as possible. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.

When it’s time to warm things up, a quick reheat in a covered skillet over low heat will bring back moisture and flavor. A microwave works too—just add a splash of water and cover to prevent drying out.

Variations and Substitutions

One of the best things about this recipe is how easily you can make it your own. Whether you’re looking to switch up the flavor profile or accommodate dietary needs, there are plenty of options.

If you’re avoiding soy, try swapping coconut aminos for the soy sauce. It has a similar salty-sweet taste and is naturally gluten-free, making it a great alternative for those with allergies or sensitivities.

Want a bit of heat? Add a pinch of red pepper flakes or a drizzle of sriracha to the marinade. The spice cuts through the sweetness perfectly and adds a nice kick without overpowering the dish.

You can also play with the sweetener. Substitute honey or maple syrup for brown sugar for a slightly different flavor and a more natural option. Honey in particular gives a glossy finish when grilled.

For a tropical twist, mix in a few tablespoons of pineapple juice to the marinade. It not only adds sweetness but also helps tenderize the chicken thanks to its natural enzymes.

Don’t be afraid to experiment. This recipe is a fantastic base—once you master it, you'll find dozens of delicious ways to riff on it.

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