Go Back
Hawaiian Teriyaki Chicken Thighs Close Up
Print Recipe
1 from 1 vote

Hawaiian Teriyaki Chicken Thighs

Making grilled, sweet, and sticky Hawaiian Teriyaki Chicken Thighs at home, just like those found at your favorite restaurant, is simple and totally doable!

Prep Time15 mins
Cook Time15 mins
Marinating Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: Meal Prep
Servings: 5
Calories: 386kcal
Author: Clean Fingers Laynie


  • 1 1/2 lbs Chicken Thighs (Boneless, Skinless)
  • 1 cup Soy Sauce
  • 1 cup Brown Sugar Packed
  • 1 cup Pineapple Juice
  • 4 cloves Garlic Minced
  • 1 tbsp Ginger Minced


  • In a small mixing bowl, combine the teriyaki sauce ingredients; soy sauce, brown sugar, pineapple juice, garlic and ginger. Whisk ingredients together until sugar dissolves.
  • Add chicken and teriyaki sauce to a plastic baggie, or a casserole dish. Allow to marinate, in the fridge, for at least 4 hours or overnight. Flip the chicken half-way through marinading time.
  • Heat a grill to medium to medium-high heat. Once preheated, remove chicken from marinade and cook on each side, for about 5-6 minutes, until the internal temperature reaches 165 degrees.
  • Meanwhile, add the reserved marinade to a medium saucepan over medium-high heat. Simmer the marinade for 5-10 minutes until it begins to thicken. Remove 1/2 of the marinade from the saucepan, and use one half of the marinade to baste the cooking chicken.*
  • Once the chicken is cooked through, add it to a baking dish and add the remaining 1/2 of warm marinade (that was NOT used to baste the chicken).
  • Serve and enjoy!


Estimated Nutrition, Per Serving: Calories 386, Fat 5 g, Carbohydrate 51 g, Dietary Fiber g, Protein 33 g, Sodium 3079 mg
–Recipe adapted from Favorite Family Recipes.
*If you want your sauce to be thicker, mix 1 tsp water and 1 tsp cornstarch in a separate bowl. Add the cornstarch slurry to the sauce, and continue to stir and heat to thicken. 
UPDATE 5/9/21: The original post provided an option to cook the chicken thighs in a cast iron skillet. Since I don't have a grill, I cook my meat on the stovetop. If you want to try using a cast iron, make sure your pan does not smoke or get too hot, and this may help prevent burning. However, several commenters had issues with the sugar burning in the cast iron. For the best results, grill your chicken rather than using the cast iron.