1-Begin by preparing the marinade in a bowl, mixing soy sauce, brown sugar, pineapple juice, chopped garlic, and minced ginger until the sugar fully dissolves. This blend infuses teriyaki chicken with its signature sweet and savory taste, making grilling a breeze.

2-Next, place the chicken thighs in a resealable bag or bowl, pour the marinade over them, and let it sit in the fridge for at least 4 hours or overnight for deeper flavor.

3-When you’re ready to cook, preheat your grill to medium-high heat and remove the chicken from the marinade, saving the liquid for later. For teriyaki chicken enthusiasts, grilling takes about 5-6 minutes per side until the chicken reaches 165°F internally, brushing on the heated marinade for extra glaze.

4-After grilling, let the chicken rest wrapped in foil for 5 to 10 minutes to keep it tender. If you prefer baking, heat your oven to 400°F and cook for 25-30 minutes instead. This method works well for Hawaiian chicken when the weather doesn’t allow outdoor grilling, and you can always add sides like rice for a complete meal.

5-Breaking down the process makes it easier for beginners. First, focus on marinating: It’s key for that pineapple glaze to penetrate the meat. Then, grilling techniques ensure even cooking, with tips like lightly pounding the chicken for uniformity. Finally, serving suggestions, such as topping with the sauce, enhance the dish’s appeal for family gatherings.