Teriyaki Chicken Slow Cook (Print Version)
# Ingredients:
01 -
3 pounds of boneless, skinless chicken thighs
02 -
1 ½ cups packed brown sugar
03 -
1 ½ cups fresh pineapple juice
04 -
1 ½ cups of soy sauce
05 -
8 garlic cloves, chopped up
06 -
2 tablespoons minced fresh ginger
07 -
2 tablespoons of sesame oil
08 -
Finely chopped green onions (to sprinkle on top)
09 -
5 cups of steamed sticky white rice
# Instructions:
01 -
Lay the chicken thighs out and tenderize both sides using a meat tenderizer. Put them into a large Ziploc bag and set aside.
02 -
Combine the pineapple juice, soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Stir until everything’s completely mixed and the sugar has dissolved. Pour all of it into the Ziploc bag with the chicken, push out any air, and seal the bag tightly. Leave in the fridge for at least 4 hours or overnight.
03 -
When you’re ready to cook, get your grill heated to medium. Pull the chicken out of the marinade and set it aside.
04 -
Move the leftover marinade to a pot on the stove. Cook it over low heat until it thickens up a bit and looks glossy, which usually takes about 5–10 minutes.
05 -
Grill the thighs, turning every so often, and brush some heated marinade over them while they cook. Make sure the internal temp gets to 165°F (74°C). Don’t use the same brush on cooked pieces if it touched raw chicken.
06 -
Once they’re ready, move the chicken to your serving dish and drizzle a bit of the thickened marinade over it. Add green onions on top and serve alongside the steamed rice.
# Notes:
01 -
This Hawaiian Teriyaki Chicken delivers a perfect mix of sweet and savory island flavors!
02 -
It’s great for meal prepping, family dinners, or even throwing on the grill for a BBQ gathering.