Hawaiian Teriyaki Chicken Thighs Over Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (includes 30 minutes marinating)

Quick Ingredients

• 2 lb (900 g) boneless, skinless chicken thighs
• 1/2 cup (120 ml) shoyu/soy sauce
• 1/3 cup (67 g) packed light brown sugar
• 2 tbsp (30 ml) mirin
• 1 tbsp (15 ml) rice vinegar
• 2 garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 tsp toasted sesame oil
• 1 tsp cornstarch + 1 tbsp water (slurry)
• 1 tbsp neutral oil (for grill grates)
• 1 1/3 cups uncooked short‑grain rice (makes about 4 cups cooked)
• 2 scallions, thinly sliced; 1 tbsp toasted sesame seeds

Do This

• 1. Rinse and cook rice (1 1/3 cups rice + 1 1/2 cups water) while you prep the chicken.
• 2. Whisk soy, sugar, mirin, vinegar, garlic, ginger, sesame oil; reserve 1/2 cup for sauce.
• 3. Marinate thighs in remaining sauce 30 minutes (up to 24 hours, chilled).
• 4. Preheat grill to 450°F (232°C); clean and oil grates.
• 5. Boil reserved sauce 1 minute; reduce 3–5 minutes; thicken with cornstarch slurry.
• 6. Grill chicken 5–7 minutes per side to 170–175°F (77–80°C), lightly charring edges.
• 7. Rest 5 minutes; slice; serve over rice with sauce, sesame, and scallions.

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Why You’ll Love This Recipe

• Classic local-style teriyaki: shoyu-sugar-garlic-ginger, balanced and glossy.
• Hot grill equals caramelized edges and juicy, tender thighs.
• Easy weeknight prep with make-ahead marinade and a quick stovetop sauce.
• Versatile: great over rice bowls, plate-lunch style, or tucked into sandwiches.

Grocery List

• Produce: Garlic, fresh ginger, scallions
• Dairy: None
• Pantry: Shoyu/soy sauce, light brown sugar, mirin, rice vinegar, toasted sesame oil, cornstarch, short-grain rice, neutral oil, toasted sesame seeds

Full Ingredients

Chicken

• 2 lb (900 g) boneless, skinless chicken thighs, trimmed

Teriyaki Marinade & Sauce

• 1/2 cup (120 ml) shoyu/soy sauce
• 1/3 cup (67 g) packed light brown sugar
• 2 tbsp (30 ml) mirin
• 1 tbsp (15 ml) rice vinegar
• 2 garlic cloves, finely grated (about 2 tsp)
• 1 tbsp fresh ginger, finely grated
• 1 tsp toasted sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water (for thickening the sauce)

For the Grill

• 1 tbsp neutral oil (canola or avocado) to oil grates

To Serve

• 1 1/3 cups (265 g) uncooked short-grain white rice (yields about 4 cups cooked)
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Start the rice

Rinse 1 1/3 cups (265 g) short-grain rice under cold water until it runs mostly clear. Cook in a rice cooker with 1 1/2 cups (355 ml) water, or on the stovetop: bring to a boil, cover, reduce to low, and simmer 15–18 minutes. Rest 10 minutes off heat, then fluff.

Step 2: Make the teriyaki marinade and reserve sauce

In a bowl, whisk together shoyu, brown sugar, mirin, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves. Measure out and reserve 1/2 cup (120 ml) of this mixture in a small saucepan for your sauce. The rest will be used to marinate the chicken.

Step 3: Marinate the chicken

Place the chicken thighs in a zip-top bag or shallow dish and pour in the remaining marinade. Seal and turn to coat. Marinate at room temperature for 30 minutes (or up to 24 hours in the refrigerator). If marinating longer than 30 minutes, refrigerate and remove to room temp 20 minutes before grilling.

Step 4: Preheat and prep the grill

Heat a gas or charcoal grill to medium-high, about 450°F (232°C). Clean grates thoroughly, then oil them with a folded paper towel dipped in neutral oil and held with tongs. For charcoal, set up a two-zone fire so you have a cooler side to manage flare-ups.

Step 5: Reduce the teriyaki sauce

Bring the reserved 1/2 cup marinade to a vigorous boil over medium-high heat for 1 minute. Reduce heat to medium and simmer 3–5 minutes until slightly syrupy. Stir in the cornstarch slurry and simmer 30–60 seconds more, until glossy and nappe (it should coat the back of a spoon). Remove from heat; it will thicken slightly as it cools.

Step 6: Grill the chicken hot and fast

Remove chicken from the marinade, letting excess drip off; discard used marinade. Pat lightly with paper towels to minimize flare-ups. Grill 5–7 minutes per side with the lid closed, turning every 2–3 minutes to encourage even caramelization. Aim for charred edges and an internal temp of 170–175°F (77–80°C) for the most tender thighs (165°F/74°C is safe, but slightly higher yields better texture with thighs). Brush lightly with reduced sauce during the last minute.

Step 7: Rest, slice, and plate

Transfer chicken to a board and rest 5 minutes. Slice across the grain into 1/2-inch strips. Pile over hot rice, drizzle generously with teriyaki sauce, and finish with toasted sesame seeds and scallions. Serve extra sauce on the side.

Pro Tips

• Reserve the sauce before the chicken touches the marinade to keep it food-safe and reduce cleanly.
• Pat thighs dry before grilling so sugar in the marinade caramelizes instead of burning.
• Use a two-zone grill setup to sear over high heat, then move to the cooler side to finish if flare-ups occur.
• For extra shine, add a teaspoon of butter to the sauce off heat and swirl to emulsify.
• Thighs are best cooked to 170–175°F (77–80°C); they stay juicy and become more tender than at 165°F.

Variations

• Pineapple Teri: Add 1/4 cup (60 ml) pineapple juice to the marinade and reduce brown sugar to 1/4 cup for a brighter, fruitier glaze. Grill pineapple rings alongside.
• Spicy Teri: Whisk 1–2 tsp gochujang or sriracha into the marinade for heat; balance with an extra teaspoon of sugar if desired.
• Stovetop/Broiler: Sear in a hot cast-iron skillet (medium-high) 5–6 minutes per side, then broil 1–2 minutes to char. Brush with sauce to finish.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead (refrigerated). The reduced teriyaki sauce keeps 1 week refrigerated in a sealed jar. Cooked chicken stores 3–4 days in the fridge or up to 3 months frozen. Reheat gently in a covered skillet over medium-low heat with a splash of water or sauce. Leftover rice reheats best with a sprinkle of water and a quick steam in the microwave, covered.

Nutrition (per serving)

Approximate for 1/4 of recipe with 1 cup cooked rice: 640 calories; 35 g protein; 64 g carbohydrates; 24 g fat; 1 g fiber; 18 g sugars; 1,600 mg sodium.