Hawaiian Grilled Teriyaki Chicken

Instructions

1. Make the Teriyaki Marinade

• In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
• If you prefer a thicker glaze, stir in the cornstarch-water mixture to the marinade.

2. Marinate the Chicken

• Place the chicken thighs in a large resealable plastic bag or shallow dish.
• Pour half of the marinade over the chicken, reserving the other half for basting and serving.
• Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour or up to overnight for the best flavor.

3. Preheat the Grill

• Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking.

4. Grill the Chicken

• Remove the chicken from the marinade and discard the used marinade.
• Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.

5. Grill the Pineapple (Optional)

• While grilling the chicken, place the pineapple slices on the grill for about 2-3 minutes per side until they are caramelized with grill marks.

6. Baste with Teriyaki Sauce

• During the last few minutes of grilling, brush the chicken with the reserved teriyaki marinade for extra flavor.

7. Serve

• Garnish the grilled teriyaki chicken with sesame seeds and sliced green onions.
• Serve with the grilled pineapple slices and additional teriyaki sauce on the side.