Hawaiian Style Teriyaki Chicken
Indulge in the Exquisite Flavor of Hawaiian Style Teriyaki Chicken
Transport yourself to the vibrant shores of Hawaii with every succulent bite of this Hawaiian Grilled Teriyaki Chicken. Evoking memories of the authentic teriyaki chicken savored during my time on the island, this dish boasts tenderness and flavor that perfectly complements any Hawaiian culinary spread. Much like the ubiquitous presence of fresh pineapple, no luau or Hawaiian gathering is complete without the tantalizing allure of teriyaki chicken—perhaps accompanied by a playful nod to the beloved spam (though I refrain from inserting emojis, the sentiment remains.)
Crafted to perfection, this delectable Hawaiian chicken promises moistness, juiciness, and a harmonious marriage of flavors, whether served alongside grilled pineapple spears or as a star player in an authentic Hawaiian plate lunch.
Ingredients:
- 3 pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 5 cloves garlic, mashed
- 1 ginger root (2-3 slices, thinly and lengthwise cut)
Instructions:
- In a spacious bowl, combine water and soy sauce, incorporating sugar until fully dissolved. Introduce the mashed garlic and ginger to the mixture, followed by the chicken.
- For optimal flavor infusion, allow the chicken to marinate in the concoction for up to 3 days. However, if pressed for time, a minimum soaking period of 24 hours suffices.
- In cases of impatience, proceed to boil the chicken in the marinade immediately after preparation.
- Grill the chicken over high heat until cooked to perfection, employing a pot on the grill to elevate the experience. A judicious addition of fresh teriyaki sauce to the pot will steam the chicken, ensuring a tender and juicy outcome.
