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Hawaiian Plate Lunch: Grilled Teriyaki Chicken
Course: Dinner
Cuisine: hawaiian
Keyword: Hawaiian Plate Lunch
Servings: 4
Author: angela@eatlivehappy
  • 6 boneless skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 cloves garlic minced
  • 1/2 tablespoon fresh ginger minced
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sambal
  • 1/2 cup packed brown sugar
  • 1 tablespoon canola oil
  1. Place chicken thighs in a gallon sized ziploc bag. In a bowl, whisk together remaining ingredients to create marinade. Pour marinade in the bag with the chicken and massage it around so that all of the chicken is in the marinade. seal bag and place in the refrigerator to marinate overnight. Remove chicken from marinade and cook on a hot grill turning as needed until chicken is cooked through. 165 degrees internal temperature on meat thermometer. Remove meat from the grill and cover  with foil. let meat rest 10 minutes before serving. Once meat has rested, slice and serve with rice and macaroni salad.