Preheat your grill to medium-high heat.
Remove the chicken from the marinade and discard the used marinade.
Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Baste with the reserved marinade occasionally for extra flavor.
Stovetop Method:
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken and cook for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). You can add a splash of the reserved marinade during the cooking process for additional flavor.
Prepare the Sauce (if thickening): While the chicken is cooking, transfer the reserved marinade to a small saucepan. Bring it to a simmer over medium heat. If using the cornstarch slurry, add it to the simmering sauce and cook, stirring frequently, until the sauce thickens to your desired consistency.
Serve: Slice the cooked chicken and drizzle with the thickened sauce. Garnish with sesame seeds and sliced green onions if desired.
Accompaniments: Serve the Teriyaki Chicken over steamed rice or alongside grilled vegetables for a complete meal. You can also add a side of fresh pineapple or a simple green salad to enhance the tropical flair.
Enjoy your Hawaiian Style Teriyaki Chicken—it’s a delicious taste of the islands right in your own kitchen!
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