Hawaiian Grilled Teriyaki Chicken


  • 4 boneless, skinless chicken breasts
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch (optional, for thickening)
  • Sliced green onions and sesame seeds for garnish (optional)


  1. Prepare the Marinade: In a bowl, whisk together soy sauce, water, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined.
  2. Marinate the Chicken: Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure it’s well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or preferably up to 2 hours to allow the flavors to meld.
  3. Cooking the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. You can also bake or pan-fry the chicken if you prefer.
  4. Optional Thickening: If you prefer a thicker sauce, you can prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the slurry into a small saucepan with the remaining marinade. Cook over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes.
  5. Serve: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Then, slice the chicken and drizzle the teriyaki sauce over the top. Garnish with sliced green onions and sesame seeds if desired.
  6. Enjoy: Serve the teriyaki chicken with steamed rice, stir-fried vegetables, or your favorite side dishes. Enjoy your homemade teriyaki chicken!
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