Description
This Hawaiian Teriyaki Chicken recipe combines sweet and savory flavors to create a delicious dish that’s perfect for any occasion. Marinating the chicken overnight enhances the flavors, making it juicy and flavorful.
Ingredients
Chicken:
- 3 pounds chicken thighs, boneless, skinless
Green Onions:
- Green onions, finely chopped
White Sticky Rice:
- 5 cups cooked white sticky rice
Teriyaki Sauce:
- 1 ½ cups soy sauce
- 1 ½ cups brown sugar, packed
- 1 ½ cups pineapple juice
- 2 Tbsp sesame oil
- 8 cloves garlic, chopped
- 2 Tbsp fresh ginger, minced
Instructions
- Tenderize the Chicken: Using a meat tenderizer, tenderize the chicken thighs on both sides.
- Marinate the Chicken: Place the chicken thighs in a gallon-sized Ziploc bag. In a mixing bowl, combine soy sauce, brown sugar, pineapple juice, sesame oil, garlic, and ginger. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours or overnight.
- Cook the Chicken: Remove the chicken from the marinade and set aside. Simmer the marinade in a saucepan for 5-10 minutes. Grill the chicken on medium-high heat until fully cooked. Brush with the hot marinade while grilling.
- Serve: Place the cooked chicken on a baking dish, pour additional marinade over it, and sprinkle with green onions. Serve with white sticky rice or stir fry.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: Approximately 25g
- Sodium: Approximately 1200mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 1g
- Protein: Approximately 25g
- Cholesterol: Approximately 100mg
