Description
Tender chicken thighs marinated in a sweet and savory teriyaki glaze, grilled to smoky perfection with a hint of tropical brightness. Infused with pineapple juice, garlic, and ginger, this dish is a crowd-pleasing fusion of Japanese and Hawaiian flavors.
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
1/4 cup soy sauce (low sodium preferred)
1 tbsp brown sugar or maple syrup
1 tbsp pineapple juice
1 tbsp grated fresh ginger
2 garlic cloves
1 tbsp cornstarch
1 tbsp vegetable oil
1/4 tsp black pepper
Instructions
Preheat grill to medium-high heat (375°F–450°F)
In a bowl, combine soy sauce, brown sugar, pineapple juice, ginger, minced garlic, and black pepper.
Place chicken in a zip-top bag, pour marinade over it, and refrigerate for 30 minutes.
In a small saucepan, simmer marinade over medium heat for 5 minutes. Mix in cornstarch until smooth.
Lightly oil grill grates. Sear chicken skin-side down for 5–6 minutes. Flip, brush with sauce, and cook 4–5 more minutes.
During last 2 minutes, baste with thickened sauce for glossy glaze. Let rest 5 minutes before serving.
Notes
For extra flavor, use a cast-iron skillet to sear indoors if grilling isn’t available.
Marinating longer (up to 24 hours) enhances taste.
Serve with grilled pineapple and rice for a complete Hawaiian-inspired meal.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian-Japanese Fusion
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 15g
- Sodium: 4500mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 180mg