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Close up handheld photo of sliced grilled chicken thighs coated in a thick, viscous, glossy dark brown teriyaki glaze and green onions. (Hawaiian Teriyaki Chicken)

Hawaiian Teriyaki Chicken: The Ultimate Sticky Grilled Thighs

A vibrant, restaurant-style Hawaiian Teriyaki Chicken featuring juicy grilled thighs with deep dark char marks, a thick glossy brown glaze, and a topping of white sesame seeds and fresh green onions over steamed white rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion, Hawaiian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless skinless chicken thighs 900g
  • 1 cup low-sodium shoyu (soy sauce) 240ml
  • 3/4 cup dark brown sugar 150g
  • 1/2 cup fresh pineapple juice 120ml
  • 2 tbsp rice vinegar 30ml
  • 1 tbsp fresh ginger grated
  • 1 tbsp fresh garlic minced
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 2 tsp toasted white sesame seeds for garnish
  • 3 stalks green onions sliced into rings
  • 2 cups steamed white rice for serving

Equipment

  • 1 Cast Iron Grill Pan Essential for deep char marks.
  • 1 Basting Brush Silicone is preferred.
  • 1 Small saucepan For reducing the glaze.

Method
 

Make the Glaze
  1. In a saucepan, combine shoyu, brown sugar, pineapple juice, vinegar, ginger, and garlic. Simmer for 5 minutes.
  2. Whisk in the cornstarch slurry and cook until the sauce is thick, viscous, and glossy dark brown.
Grill the Chicken
  1. Sear dry chicken thighs on a hot grill for 5-6 minutes per side to achieve deep dark char marks.
  2. Brush the chicken heavily with glaze during the last 4 minutes of cooking, layering it for a thick finish.
Serve
  1. Rest the chicken for 5 minutes, slice into strips, and serve over rice with sesame seeds and green onions.

Notes

Always pat the chicken dry for the best char marks.
Use a silicone brush for even glaze layering.