Smoked Hawaiian Teriyaki Chicken Recipe

Few dishes capture the taste of the islands quite like Hawaiian Teriyaki Chicken. This Hawaiian teriyaki chicken recipe combines the savory flavors of soy sauce, fresh ginger, and garlic cloves with sweetness of brown sugar, all slow-smoked for that irresistible grill chicken experience. Whether you’re preparing for a summer barbecue or looking for an easy weeknight dinner, this homemade teriyaki sauce guarantees a dish full of tropical flavor.

Acceptable Substitutes

• Brown Sugar – You can substitute with coconut aminos for a similar sweetness without the added sugar.
• Chicken Thighs – You can substitute with chicken breasts. They will require more marination time and should be cooked over grill grates for a shorter period to avoid drying out.
• Cornstarch – You can substitute with a longer simmering time. Reduce the sauce on the stove top over medium heat until it thickens naturally.
• Soy Sauce – You can substitute it with low sodium; the two are interchangeable depending on your preference for your personal flavor.

Step-by-Step Instructions for Smoked Teriyaki Chicken

1. In a medium-sized bowl, mix the teriyaki sauce ingredients: 1 cup soy sauce, 1 cup brown sugar, 2 tsp minced garlic, 1 tsp minced ginger, 3 tbsp rice vinegar, 1 tsp fine sea salt. Reserve half of the mixture and set it in the fridge.
2. Place the raw chicken thighs in a ziplock bag. Pour the other half of the teriyaki sauce into the bag and gently massage it into the chicken.
3. Place in the fridge and let marinade for at least 4 hours.
4. When ready to cook, remove the chicken from the fridge. Turn your smoker on and let it catch a flame with the lid open. After it is smoking (about 10 minutes), shut the lid and set it to 275 degrees F.
5. After the oven is preheated, place the chicken thighs on the smoker grates, flat. Close the lid and let them smoke for 30 minutes.
6. After 30 minutes, flip the chicken thighs and smoke an additional 30 minutes or until the internal temperature is 165 degrees.
7. Remove and let the chicken rest for 10 minutes.
8. While the chicken is resting, pour the reserved teriyaki sauce into a small saucepan over medium heat and whisk in 1 tablespoon of cornstarch. Allow the mixture to come to a boil and thicken.
9. Remove the sauce from the heat and paint it over the cooked chicken with a pastry brush. Serve warm.

Perfecting Homemade Teriyaki Sauce

Let’s walk through some troubleshooting for homemade teriyaki sauce. A frequent issue is the sauce turning out overly salty or too sweet. This happens when the soy sauce and brown sugar proportions aren’t balanced. Adding brown sugar and rice vinegar can help neutralize the flavors.

Some people struggle with the sauce not thickening correctly. To fix this, whisk in cornstarch and bring it to a boil in a small saucepan over medium heat until it reaches the right consistency. Another common concern is that the teriyaki marinade does not fully penetrate the chicken, which is why a minimum of 4 hours is necessary to allow absorption and create that deep, rich flavor. But overnight is better.

Smoking Chicken Flawlessly

If the chicken turns out dry, it may have been over-cooked; keeping a close eye on the cooking time and ensuring an internal temperature of 165 degrees F is key.

To grill your teriyaki chicken without burning the sauce, smoke the chicken with only the marinade, and don’t brush on the teriyaki sauce while the chicken is on direct heat. I like brushing the sauce on while the chicken rests after cooking if you want to apply it while on the smoker, add the glaze only in the last few minutes to avoid caramelization turning into charring.

Teriyaki Chicken Recipe Troubleshoot

• The sauce is too runny and doesn’t stick to the chicken. This is often due to skipping the cornstarch slurry step. To ensure a thick glaze, cook the sauce until it reaches a syrupy consistency before brushing it on the chicken.
• The pineapple flavor is too overpowering. Not in my recipe! It does not call for pineapple juice. Instead, I use brown sugar; if you prefer pineapple, you can add it to the sauce.
• The chicken develops a burnt taste from the grill. It’s likely because the sauce was applied too early. Glazing in the last 5-10 minutes ensures a beautiful caramelization without burning.
• The taste is standard teriyaki and not like Hawaiian BBQ. This recipe calls for fresh ginger and minced garlic cloves, which bring out the authentic Hawaiian BBQ chicken taste. You can also opt to add a splash of sesame oil.

Serving Suggestions

A Hawaiian plate lunch is incomplete without classic sides like rice (options: white rice, brown rice, or coconut rice) and macaroni salad. The perfect combination of flavors comes from serving it alongside grilled pineapple. For an extra garnish, sprinkle sesame seeds and chopped green onions on top for a restaurant-style presentation.

Pairing this dish with tropical drinks like a piña colada or a POG slushie enhances the taste of the islands. If you’re preparing this for a summer barbecue, try serving it with yellow squash for a colorful, nutrient-packed meal.

Storage Tips

Place the chicken in an airtight container in the fridge for up to 3 days to store leftovers. The sauce can be frozen in an ice cube tray for easy reheating. If you plan to freeze the chicken, separate portions and store them in a ziplock bag for up to 3 months.

Making Ahead- For the best results, marinate the chicken overnight and prepare the sauce in advance. If you’re short on time, you can use a pre-made Hawaiian teriyaki sauce and still achieve incredible flavor.

Sweet & Savory Hawaiian Flavor

My love for Hawaiian cuisine started during a trip to the islands, where I had the most perfect combination of grilled teriyaki chicken thighs served with coconut rice and a side of fresh pineapple. The Hawaiian teriyaki sauce was different from anything I had tasted before- slightly smoky, incredibly rich, and bursting with extra flavor. After returning home, I knew I had to recreate this island-style chicken marinade with a smoker to achieve that authentic, slightly charred finish that makes Hawaiian BBQ chicken so irresistible.

This smoked Hawaiian teriyaki chicken recipe is packed with savory flavors and a tropical flavor that makes it perfect for any occasion. Whether you’re grilling for a summer barbecue, meal prepping for a busy week, or planning a Hawaiian plate lunch, this dish delivers every time. With the right sauce ingredients, a good teriyaki marinade, and a touch of grill magic, you’ll have an unforgettable meal. Once you master this recipe, it might just become one of your best things to make again and again!