Description
A flavorful Hawaiian-style grilled chicken glazed with a sweet and savory teriyaki-based sauce, perfect for backyard barbecues.
Ingredients
- 4 lbs bone-in chicken thighs (skin on)
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional garnish)
Instructions
- In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, vinegar, garlic, ginger, and oil.
- Reserve 1 cup of the marinade and set aside for glazing.
- Place chicken and remaining marinade in a large zip-top bag or container. Marinate in refrigerator for at least 2 hours, or overnight for best flavor.
- Preheat grill to medium-high heat (about 375–400°F / 190–200°C).
- Grill chicken, skin-side down first, for about 6–8 minutes per side.
- During the last 5 minutes, brush reserved marinade onto both sides of chicken every couple minutes to create a sticky glaze.
- Cook until chicken reaches an internal temperature of 165°F (74°C).
- Remove from grill and let rest for 5 minutes.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- You can use boneless thighs or chicken breasts, though cooking times may vary.
- Reserve separate marinade before adding raw chicken to avoid cross-contamination.
- Leftover sauce can be simmered for 5 minutes and used as a dipping sauce.
- For smokier flavor, add a handful of soaked wood chips to the grill.