Waba Grill Chicken Recipe

by

The sweet and savory Hawaiian teriyaki sauce is THE BEST and SO simple to make, making this Hawaiian Grilled Teriyaki Chicken the real deal.

You almost can’t have a luau or Hawaiian party without having teriyaki chicken… and maybe some Spam. Teriyaki Chicken was one of my favorite foods to eat in Hawaii. It is tender, flavorful, and goes great with any Hawaiian dish. Some people can’t quite seem to get grilled Hawaiian Teriyaki Chicken right, and let me tell you why.

HOW TO MAKE WABA GRILL IN 15 MINUTES!

Grilled Teriyaki Chicken 🔗

This Teriyaki Chicken is easy, authentic, and big on flavor. The sauce is like magic, and works wonders. Be sure to let chicken marinate overnight. 

Prep: 30min

Serving Size: 1 serving

Nutrition Facts: calories 202 kcal, Sugar 21.9 g, Sodium 692.4 mg, Fat 3.2 g, Saturated Fat 0.8 g, Carbohydrate 25.6 g, Fiber 0.2 g, Protein 16.4 g, Cholesterol 70 mg, servingSize 1 serving

Ingredients:

  • 3 lbs boneless (skinless chicken thighs)
  • 2 T cornstarch
  • 1 1/2 cups regular strength soy sauce orTamari
  • 1 1/2 cups white sugar
  • 3/4 cups brown sugar
  • 3/4 cups mirin
  • 3 cloves garlic (minced)
  • 2 T freshly grated ginger
  • 1 tsp freshly ground black pepper
  • Optional Garnish: Thinly sliced scallions and toasted sesame seeds

Instruction:

  1. Sauce: In a medium bowl, combine cornstarch with soy sauce. Thoroughly dissolve the cornstarch, whisking until any bits of white cornstarch no longer visible. Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside.
  2. Dry: Thoroughly dry chicken thighs with paper towels, and trim. Working one at a time, place each piece on a cutting board and top chicken with cling wrap. Pound chicken evenly to about 1/2 in. thick.
  3. Poke holes: Remove cling wrap. Using a fork, poke holes all over chicken pieces; this allows marinade to soak in.
  4. Marinade: Place chicken in large mixing bowl or large baking pan. Whisk marinade again and pour in just enough to completely cover every chicken piece front and back – reserve remaining sauce. Cover and let sit in fridge overnight, turning chicken pieces over once while marinading. Pour unused clean marinade in an airtight container and keep chilled.
  5. Cook: One hour before cooking, remove chicken from fridge. Generously grease and preheat outdoor grill (or indoor stovetop cast iron grill) until oil is smoking hot. Remove chicken from marinade, discarding used marinade. Grill chicken on medium-high heat until just-cooked. If using outdoor grill baste generously and frequently; less frequently for indoor grill. Cook approximately 5 minutes per side (actual cook time varies depending on heat of your grill.) 
  6. Heat Sauce: While chicken is cooking, pour desired amount of remaining, unused/clean sauce in a saucepan. Bring to a boil, stirring 1 minute until slightly thickened. If desired, add a bit more sugar to taste. Set aside. 
  7. Serve: Slice cooked chicken into strips. Serve over your white rice, brown rice, or a bed of fresh greens.  Drizzle with teriyaki sauce. Sprinkle with chopped scallions and toasted sesame seeds, if desired.

FAQ

What is teriyaki marinade used for?

Teriyaki sauce is best known for its use with grilled chicken, but it also works in the oven or broiler, a skillet on the stovetop, a slow cooker, and a wok for stir-frying. It is most frequently used as a marinade or a glaze for meats and fish.

How many calories are in a grilled chicken teriyaki bowl?

One bowl of grilled chicken teriyaki has 440 calories, 5g of fat, 72g of net carbs, 75g of total carbs, and 22g of protein.

How long do you bake teriyaki chicken for?

Place the chicken in a sizable baking dish or rimmed baking pan, cover with half the teriyaki sauce, and bake at 400 degrees for 20 to 25 minutes, or until the chicken is cooked through. Drain the pan of any excess liquid, then cover the chicken with the remaining teriyaki sauce and serve.

Can you use teriyaki sauce as a marinade?

Think teriyaki chicken, salmon, and shrimp! You can use it as a marinade, stir-fry sauce, or glaze for meats and seafood. The sauce keeps in the refrigerator for weeks. Make one batch today and have delectable teriyaki sauce on hand for dinner another day.

Leave a Comment