1-Gathering and Marinating the Chicken: First, place 1 ½ pounds of boneless, skinless chicken thighs in a bowl or resealable plastic bag. Combine the marinade by mixing 1 cup soy sauce, 1 cup packed brown sugar, 1 cup canned pineapple juice, 4 cloves of chopped garlic, and 1 tablespoon of minced fresh ginger. Pour this over the chicken and ensure it’s fully coated. Let it marinate in the refrigerator for at least 4 hours or preferably overnight to deepen the flavors, as recommended for the best Hawaiian teriyaki taste.

2-Cooking and Grilling the Chicken: After marinating, remove the chicken from the marinade and set the marinade aside. Boil and simmer the marinade for 5-10 minutes until it thickens slightly, making it safe for basting. Preheat your grill to medium-high heat. Place the chicken on the grill and cook for 5-6 minutes per side, brushing it multiple times with the cooked marinade to build a glossy glaze. Use a meat thermometer to check that the internal temperature reaches 165°F.

3-Finishing Touches: Once grilled, wrap the chicken in foil and let it rest for 5-10 minutes to lock in juices. This step helps keep the meat tender and flavorful. Serve it whole or sliced, topped with the remaining hot teriyaki sauce. For those who prefer an alternative, you can bake it at 400°F for 25-30 minutes and broil at the end for caramelization, which is a handy tip for indoor cooking.