Looking for a delightful dish that perfectly balances sweet and savory flavors? Dive into the world of Hawaiian cuisine with this Hawaiian Grilled Teriyaki Chicken recipe. In this article, I’ll guide you through the process of creating this mouthwatering dish, complete with tips and tricks to enhance your culinary journey.
The essence of this recipe lies in the marinade. A blend of soy sauce, sugar, mirin, garlic, ginger, and black pepper forms the foundation of the marinade, infusing the chicken with incredible flavors. Letting the chicken marinate overnight allows it to soak up all the goodness, resulting in tender and juicy meat.
Why You’ll Love This Hawaiian Grilled Teriyaki Chicken
– Sweet and Savory Fusion: Perfect harmony of sweet and savory flavors.
– Grilling Adventure: Enjoy the smoky goodness of grilled chicken outdoors.
– Taste Sensation: The teriyaki sauce adds a delightful tang, enhancing the savory chicken.
– Family Favorite: A must-have at summer barbecues, loved by both friends and family.
Ingredients
– 3 pounds of boneless, skinless chicken thighs: The ideal choice for tender and flavorful grilled chicken.
– 2 tablespoons of cornstarch: Adds a light coating and helps thicken the sauce.
– 1 and 1/2 cups of soy sauce or tamari sauce: Provides the base for the marinade.
– 1 and 1/2 cups of white sugar: Balances the saltiness of the soy sauce.
– 3/4 cups of mirin: A sweet rice wine essential for the teriyaki flavor.
– 3 minced garlic cloves, 2 tablespoons of grated ginger: Infuse the marinade with aromatic flavors.
– 1 teaspoon of black pepper: Adds a hint of spice to the dish.
How to Make Hawaiian Grilled Teriyaki Chicken
Step 1: Sauce Preparation
In a medium bowl, dissolve cornstarch in soy sauce. Add sugar, mirin, garlic, ginger, and black pepper. Mix thoroughly and set aside.
Step 2: Drying and Pounding
Pat dry chicken thighs, pound them to 1/2 inch thickness.
Step 3: Marinade Preparation
Poke holes in chicken, coat with marinade, and refrigerate overnight.
Step 4: Cooking
Remove chicken from the marinade, cook on a hot grill until done.
Step 5: Sauce Heating
Heat the unused sauce in a pan to create a thick teriyaki sauce.
Step 6: Serving
Slice cooked chicken, serve with rice or greens, and drizzle with teriyaki sauce.
Storage Options
For leftovers, store chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to retain moisture.
Variations and Substitutions
– Use chicken breasts: Substitute thighs with boneless, skinless chicken breasts for a lighter option.
– Glaze with pineapple juice: Add a tropical twist by incorporating pineapple juice into the marinade.
– Add vegetables: Grill colorful bell peppers and onions alongside the chicken for a complete meal.
– Spicy kick: Infuse the marinade with a dash of cayenne pepper for a spicy variation.
What to Serve With Hawaiian Grilled Teriyaki Chicken
– Coconut Rice: Enhances the tropical flavors of the dish.
– Grilled Pineapple Salsa: Adds a refreshing touch to the meal.
– Asian Slaw: Provides a crunchy and zesty contrast.
– Mai Tai Cocktail: Perfectly complements the Hawaiian theme.
Frequently Asked Questions
– Can I use chicken breasts instead of chicken thighs ?
Yes, chicken breasts can be used; adjust cooking time accordingly.
– Can I preserve extra teriyaki sauce ?
Yes, you can store unused sauce in a sealed container in the refrigerator for up to a week.
– How can I cook the chicken if I don’t have a grill ?
Use a grill pan or broil the chicken in the oven until fully cooked.
– Is soy sauce the same as soya sauce ?
Yes, they are essentially the same; the term may vary by region.
By creating this Hawaiian Grilled Teriyaki Chicken, you can expect a delightful meal that perfectly balances sweet, savory, and smoky flavors. The tender chicken infused with the rich teriyaki sauce, served alongside your preferred sides, offers a delightful dining experience reminiscent of the tropical Hawaiian breeze. Get ready to impress your taste buds and guests with this exceptional dish.
Hawaiian Grilled Teriyaki Chicken
Equipment
- Grill
Ingredients
Chicken Marinade
- 1 1/2 cups soy sauce or tamari sauce
- 1 1/2 cups white sugar
- 3/4 cups mirin
- 3 pounds boneless, skinless chicken thighs
- 2 tbsp cornstarch
Instructions
- In a medium bowl, dissolve cornstarch in soy sauce. Add sugar, mirin, garlic, ginger, and black pepper. Mix thoroughly and set aside.
- Pat dry chicken thighs, pound them to 1/2 inch thickness.
- Poke holes in chicken, coat with marinade, and refrigerate overnight.
- Remove chicken from the marinade, cook on a hot grill until done.
- Heat the unused sauce in a pan to create a thick teriyaki sauce.
- Slice cooked chicken, serve with rice or greens, and drizzle with teriyaki sauce.