Hawaiian Teriyaki Chicken Crockpot (Print Version)
# Ingredients:
01 -
3 pounds chicken thighs, boneless and skinless
02 -
1 ½ cups soy sauce
03 -
1 ½ cups brown sugar, packed
04 -
1 ½ cups pineapple juice
05 -
2 tablespoons sesame oil
06 -
8 cloves garlic, chopped
07 -
2 tablespoons fresh ginger, minced
08 -
Green onions, finely chopped (for garnish)
09 -
5 cups cooked white sticky rice
# Instructions:
01 -
Use a meat tenderizer to tenderize both sides of the chicken thighs. Place them in a gallon-sized Ziploc bag.
02 -
In a mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, sesame oil, garlic, and ginger until the sugar dissolves. Pour this marinade into the Ziploc bag with the chicken, press out the air, and seal the bag tightly. Refrigerate for at least 4 hours or overnight.
03 -
When ready to cook, preheat your grill to medium heat. Remove the chicken from the marinade and set aside.
04 -
Transfer the marinade to a saucepan and bring it to a simmer over low heat. Let it simmer for 5–10 minutes until thick and glossy.
05 -
Place the chicken thighs on the grill and brush some of the hot marinade over the top. Grill the chicken until it reaches an internal temperature of 165°F (74°C), flipping occasionally. Avoid reusing the brush if it touches raw chicken.
06 -
Once cooked, transfer the chicken to a serving dish and drizzle the reduced marinade over the top. Garnish with green onions and serve with sticky white rice.
# Notes:
01 -
Hawaiian Teriyaki Chicken brings the irresistible sweet and savory flavors of the islands straight to your plate.
02 -
Perfect for a summer barbecue, family dinner, or even meal prepping for the week, this recipe is as versatile as it is delicious.