Name: Hawaiian Style Teriyaki Chicken – Easy Grilled Chicken Recipes You’ll Crave
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pounds boneless skinless chicken thighs; 1 cup soy sauce; 1 cup water; 1 cup sugar (yes, a whole cup, live a little); 5 garlic cloves, minced; 1 tablespoon grated fresh ginger; 2 green onions, chopped (optional but fun); 1 tablespoon sesame seeds (optional)

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We all know that one dish that reminds us of a vacation we never want to end, right? This Hawaiian style teriyaki chicken is mine. It’s sweet, savory, smoky, and a little sticky – in the best way. I made this once on a Tuesday and it suddenly felt like Saturday in Maui. This recipe is one of my go-tos for quick and easy recipes that actually taste like they took hours. It’s ideal for easy recipes for dinner, especially when I want something healthy, air fryer-friendly, or Korean-inspired without going full MasterChef. We’re working with juicy chicken thighs, a homemade teriyaki marinade that doesn’t mess around, and grill marks that scream ‘I know what I’m doing’. If you’ve got 15 minutes and a grill pan, you’ve got yourself one of the best easy grilled chicken recipes to add to your rotation.

1) Key Takeaways
2) Easy Hawaiian Style Teriyaki Chicken Recipe
3) Ingredients for Hawaiian Style Teriyaki Chicken
4) How to Make Hawaiian Style Teriyaki Chicken
5) Tips for Making Hawaiian Style Teriyaki Chicken
6) Making Hawaiian Style Teriyaki Chicken Ahead of Time
7) Storing Leftover Hawaiian Style Teriyaki Chicken
8) Try these Chicken recipes next!
9) Hawaiian Style Teriyaki Chicken
10) Nutrition

1) Key Takeaways

Easy grilled chicken recipes don’t get more satisfying than this one
The homemade teriyaki sauce is sweet, savory, and built for summer grilling
Perfect for meal prep or a quick dinner that doesn’t feel rushed
You can grill, air fry, or use a skillet and still get amazing flavor

2) Easy Hawaiian Style Teriyaki Chicken Recipe

This easy grilled chicken recipe always surprises people. It’s rich in flavor and ridiculously simple. What pulls me in every time is that sweet-savory glaze—teriyaki magic, made from things you already keep in your pantry.

I first made this recipe on a lazy Sunday and never looked back. It took me less than 30 minutes, and suddenly I had this gorgeous, golden, grill-marked chicken that tasted like something from a Hawaiian street stand.

What I love most is its flexibility. Want to air fry it? Go for it. No grill? Use a cast iron skillet. Either way, this dish keeps showing up in my dinner plans. You won’t find a better way to dress up boneless chicken thighs in such little time.

3) Ingredients for Hawaiian Style Teriyaki Chicken

2 pounds boneless skinless chicken thighs: These hold flavor like a champ and stay juicy on the grill.

1 cup soy sauce: Brings that deep umami base that defines teriyaki sauce.

1 cup water: Helps balance the saltiness and stretch the marinade just right.

1 cup sugar: A full cup sounds bold, but trust me, it caramelizes beautifully and creates that sticky glaze we’re chasing.

5 garlic cloves, minced: Adds a sharp, aromatic bite that cuts through the sweetness.

1 tablespoon fresh ginger, grated: Gives a zingy lift and brings that signature teriyaki warmth.

2 green onions, chopped: Sprinkle them on just before serving. Adds color and a crisp, oniony freshness.

1 tablespoon sesame seeds: Optional but lovely for crunch and visual flair.

4) How to Make Hawaiian Style Teriyaki Chicken

Step 1: Mix the soy sauce, water, sugar, garlic, and ginger in a medium bowl. Stir until the sugar melts and the marinade looks rich and glossy.

Step 2: Drop the chicken into a large zip-top bag or a shallow dish. Pour in the marinade. Seal it up or cover it and let it marinate in the fridge for at least 4 hours—or overnight if you’re ahead of the game.

Step 3: Heat up your grill or cast iron pan on medium. Take the chicken out of the marinade and toss the extra liquid. Let the chicken hit the hot surface with a sizzle.

Step 4: Grill each piece for 5 to 7 minutes per side. You’re looking for a deep brown edge and a cooked center. If you have a thermometer, shoot for 165°F inside.

Step 5: Let the chicken rest for a few minutes off the grill. Sprinkle sesame seeds and green onions before serving to add a final bit of flair.

5) Tips for Making Hawaiian Style Teriyaki Chicken

Marinate long enough. I can’t say it enough. Four hours is the sweet spot, but letting it sit overnight will give you even deeper flavor. I’ve rushed it before—still good, but not the same wow factor.

Don’t skip the resting. After grilling, let the chicken breathe. Those few minutes help the juices settle so they don’t spill out all over the cutting board.

Use thighs, not breasts. Breasts tend to dry out fast, especially on the grill. Thighs give you that juicy texture and soak up marinade better. They also hold up better if you reheat them later.

6) Making Hawaiian Style Teriyaki Chicken Ahead of Time

I’ve made this chicken ahead of time for meal prep more times than I can count. Grill up a batch on Sunday and you’ll be ready for the week. It works for rice bowls, wraps, or sliced cold into salads.

If I’m prepping ahead, I usually hold off on the garnishes until the last minute. Green onions and sesame seeds stay best when added fresh.

You can even freeze the raw chicken in the marinade. That way it’s ready to go straight from the freezer to the grill after defrosting overnight.

7) Storing Leftover Hawaiian Style Teriyaki Chicken

Let the chicken cool to room temperature before packing it away. Store it in an airtight container in the fridge and it’ll hold up for about four days.

If you plan to reheat, use the stove instead of the microwave when you can. A hot skillet will bring back the edges and keep it from going rubbery.

This also freezes well. I like slicing it before freezing so I can pull out just what I need later. Defrost overnight and heat in a pan with a splash of water or sauce.

8) Try these Chicken recipes next!

9) Hawaiian Style Teriyaki Chicken