Grilled Teriyaki Chicken | Hawaiian Chicken

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Serves approx. 4 ppl. 


  • Three (3) lbs. chicken thighs (boneless and skinless
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • One (1) tsp. black pepper
  • Two (2) tbsp. white wine vinegar
  • Seven (7) garlic cloves, grated
  • One (1) ginger, about five (5) thin slices
  • Green onions, for garnish


  • Add soy sauce, water, sugar, black pepper, white wine vinegar, minced garlic and ginger to a medium size bowl.  Stir well and place in a large resealable bag.  
  • Add chicken thighs to marinade, remove air and seal the bag.
  • Move chicken around to assure all sides are exposed to the marinade.
  • Place in refrigerator and marinade for at least three (3) hours.
  • Prepare charcoal grill. 
  • Place chicken on grates (directly above the coals) for 4-5 minutes on each side until you reach an in internal temperature of 175 degrees.
  • Serve with rice.
  • Garnish with green onions.

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