Description
Juicy grilled chicken marinated in a sweet and savory teriyaki sauce infused with ginger and pineapple for a tropical flair.
Ingredients
Units
Scale
For the Marinade:
- 1/2 cup soy sauce (low-sodium preferred)
- 1/3 cup brown sugar
- 1/4 cup pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1/4 tsp black pepper
For the Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 tbsp sesame seeds (for garnish, optional)
- 2 green onions (sliced, for garnish)
Instructions
- Prepare the Marinade:
- In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, ginger, and black pepper until the sugar dissolves.
- Marinate the Chicken:
- Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Grill:
- Preheat your grill to medium-high heat (about 375–400°F). Oil the grates to prevent sticking.
- Grill the Chicken:
- Remove the chicken from the marinade, letting excess drip off. Grill for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Simmer the Marinade (Optional):
- To use the marinade as a glaze, bring it to a boil in a small saucepan and simmer for 5-7 minutes until slightly thickened.
- Serve:
- Arrange the grilled chicken on a platter. Brush with the reduced marinade if desired. Garnish with sesame seeds and sliced green onions.
Notes
- For added flavor, reserve 1/4 cup of the marinade before adding the chicken and use it as a basting sauce during grilling.
- Serve with steamed rice, grilled pineapple, or a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and are great for sandwiches or wraps.