Teriyaki Chicken with Chef Malia Call

This Teriyaki Chicken on the grill recipe, courtesy of Chef Malia Call, screams summer! The sweet and tangy marinade is straight-up delicious. The chicken goes great with grilled pineapple. This may become one of your go-to grilled recipes!

Teriyaki Chicken

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Teriyaki Chicken with grilled pineapple


  • Teriyaki Chicken:
  • 1 cup soy sauce
  • 2 ¼ cups water
  • ½ cup white sugar + 1 Tablespoon
  • ½ cup brown sugar + 1 Tablespoon
  • 1 inch peeled ginger, cut into disks
  • 3 green onion, sliced
  • 3 teaspoons chopped garlic
  • Sesame seed oil (just a little bit, to taste)
  • 8 pounds boneless, skinless chicken thighs
  • Grilled Pineapple:
  • 1 Ripe Pineapple



Teriyaki Chicken:


Combine soy sauce, water, sugar, brown sugar, ginger, green onion, garlic, sesame seed oil in a large bowl until sugar is dissolved. Add chicken thighs to marinade, cover and refrigerate for 24 hours. Set grill to medium-high heat and cook for about 4-5 minutes on each side or until internal temperature reads 165 degrees. Garnish with toasted sesame seeds and green onion.


Grilled Pineapple:


Trim pineapple, remove the core and cut into planks. Set grill to medium-high heat and grill the pineapple on each side, about 5 minutes on each side, until you have grill marks.

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