Teriyaki Chicken was one of my favorite things to eat in Hawaii. It is tender, flavorful, and goes great with any Hawaiian dish. You almost can’t have a luau or Hawaiian party without having teriyaki chicken… and maybe some Spam. Some people can’t quite seem to get grilled Hawaiian Teriyaki Chicken right, and let me tell you why…

The Secret to Perfect Teriyaki Chicken

The trick to having good, authentic, chicken teriyaki is using the right cut of chicken. You always want to use chicken thighs. I promise, if you want AUTHENTIC teri chicken, chicken breasts just won’t cut it. No matter how you cook the chicken breasts, it will not be the same. They are two completely different cuts of meat. Just like how a beef roast cut is completely different from a beef filet (not that I am comparing chicken thighs to a filet). If you have been making teriyaki chicken using chicken breasts and have wondered why it isn’t quite right, this is why. Ok, I think I have made my point.

Are you ready to dip into hawaiian style chicken? This teriyaki chicken speaks for itself. I’ve never tasted anything like it in my life! It’s insanely delicious! Check it out.

You’ll Need:

3 pounds of boneless, skinless chicken thigh.
1 cup of soy sauce.
1 cup of water.
1 cup of sugar.
5 cloves of mashed garlic.
1 ginger root ( 2-3 slices cut thin and lengthwise).

How to:

In a large bowl, mix together the water and soy sauce and add in the sugar to be dissolved. Add the desired amount of ginger and garlic then add in the chicken.
You can soak the meat in the marinade for up to 3 days, if you are in a hurry, you need to soak it for at least 24 hours.
If you can’t wait, boil the chicken in the sauce right after you make it.
Grill the chicken like any other meat on hot heat and then stick it in a pot on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken so that the chicken is tender and juicy.