Hawaiian Grilled Teriyaki Chicken
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup packed brown sugar
- 1 cup pineapple juice
- 4 cloves garlic, finely chopped
- 1 tablespoon freshly minced ginger
Instructions:
- Prepare the Chicken: Begin by placing the chicken thighs in a large mixing bowl or a gallon-sized Ziploc bag, then set it aside.
- Create the Marinade: In a medium-sized mixing bowl, combine the soy sauce, brown sugar, pineapple juice, garlic, and ginger. Stir the mixture thoroughly until the sugar is completely dissolved.
- Marinate the Chicken: Pour the prepared marinade over the chicken, ensuring it is fully submerged. If using a Ziploc bag, carefully press out any excess air before sealing it tightly. If using a bowl, cover it securely to make it as airtight as possible. Place the chicken in the refrigerator to marinate overnight, or for a minimum of 4 hours.
- Simmer the Marinade: After marinating, remove the chicken from the bag or bowl, setting it aside while retaining the marinade. Transfer the marinade to a medium saucepan and bring it to a simmer over medium heat. Allow it to simmer for 5-10 minutes, reducing slightly to intensify the flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken thighs onto the grill and generously brush them with some of the hot marinade. Be sure to discard the brush or thoroughly clean it if you intend to reuse it, as it will have come into contact with raw chicken. Grill the chicken until it reaches an internal temperature of 165°F (74°C), turning occasionally to ensure even cooking.
- Serve: Once the chicken is fully cooked, transfer it to a serving dish. Pour the remaining hot teriyaki marinade over the grilled chicken to enhance the flavor. Serve immediately, and enjoy the delicious taste of Hawaiian-inspired grilled teriyaki chicken.