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!

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Teriyaki Chicken

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Teriyaki Chicken with grilled pineapple

Ingredients

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

Instructions

1

Teriyaki Chicken:

2

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.

3

Grilled Pineapple:

4

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.