Description
Take your taste buds on a tropical journey with Hawaiian Grilled Teriyaki Chicken Bowls. Featuring juicy, flavorful chicken marinated in a sweet-savory teriyaki glaze, fresh vegetables, and a touch of pineapple, this vibrant dish is a perfect blend of hearty and refreshing flavors.
Ingredients
For the Chicken Marinade:
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp water
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp cooking oil, divided
For the Chicken:
- 1.75 lbs boneless, skinless chicken thighs
Optional Toppings and Sides:
- Vegetables: steamed broccoli, carrots, bell peppers
- Pineapple: grilled or fresh slices
- Rice or grains: white rice, brown rice, or quinoa
- Garnish: green onions, sesame seeds
Instructions
Prepare the Teriyaki Marinade:
- In a medium bowl, combine soy sauce, brown sugar, water, garlic, ginger, and 1 tablespoon of cooking oil. Whisk until smooth.
- Place chicken thighs in a shallow dish and pour the marinade over them, ensuring even coating.
- Cover and refrigerate for at least 30 minutes or up to 24 hours, turning occasionally.
2. Cook the Chicken:
- Heat the remaining 1 tablespoon of oil in a skillet over medium heat.
- Remove the chicken from the marinade (discard marinade) and place in the skillet.
- Cook for 5-7 minutes on each side, ensuring the internal temperature reaches 165°F. Let the sauce reduce into a glaze on the chicken.
3. Prepare the Bowl Ingredients:
- Steam or grill your choice of vegetables while the chicken cooks.
- Prepare rice or quinoa according to package instructions.
- Grill pineapple slices for 1-2 minutes on each side if desired.
4. Assemble the Bowls:
- Start with a base of rice or grains in each bowl.
- Add sliced teriyaki chicken on top.
- Arrange vegetables and pineapple slices around the chicken.
- Garnish with green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling/Stovetop
- Cuisine: Hawaiian