Hawaiian Turn Turn Chicken
Chicken thighs marinated in teriyaki, pineapple juice, soy sauce, ginger, garlic, and sesame oil, then grilled until glazed and cooked through.
Equipment
- Grill or grill pan
- Large bowl
- Instant read thermometer
- Tongs
Ingredients
Main Ingredients
- 1 cup teriyaki sauce
- ½ cup pineapple juice
- ¼ cup brown sugar packed
- ¼ cup low sodium soy sauce
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp sesame oil
- 6 boneless skinless chicken thighs about 24 oz in total
- 2 green onions sliced, for garnish
- 1 tbsp sesame seeds for garnish
Instructions
Cooking
- Marinate. Stir the marinade ingredients together, coat the chicken, and refrigerate covered for at least 60 minutes.
- Heat. Preheat the grill to medium high and oil the grates lightly.
- Grill. Remove the chicken from the marinade, grill 6 to 8 minutes per side, and throw the leftover marinade away.
- Check. Cook until a thermometer in the thickest part reads 165 degrees F.
- Garnish. Rest briefly, then top with green onions and sesame seeds.
Notes
Substitutions: Use boneless chicken breasts instead of thighs and start checking the temperature a little sooner.
Tips: Never reuse the marinade that touched raw chicken. Wash hands and tools after handling the raw meat.
Storage: Refrigerate cooked chicken for three to four days and reheat to 165 degrees F.
Nutrition counts about one third of the marinade, since the rest is discarded, and does not include the optional green onion and sesame seed garnish.