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Hawaiian Teriyaki Chicken

Name: Hawaiian Teriyaki Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 285 min
Yield: 8 servings

4.6

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PREP TIME

15 min

COOKING TIME

30 min

TOTAL TIME

285 min

SERVINGS

8 servings

Dinner Hawaiian

Ingredients

2 (3 pound) chickens, each cut into 8 pieces
1 cup unsweetened pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup sherry
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
1/4 teaspoon dry mustard

Instructions

First, prepare the chicken pieces by rinsing them thoroughly and gently patting them dry with paper towels to remove excess moisture.

In a large, resealable plastic bag, whisk together pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard until the brown sugar has fully dissolved.

Next, place the chicken pieces into the marinade bag and use your hands to remove as much air as possible before sealing the bag.

Then, massage the chicken pieces inside the marinade bag to ensure they are evenly coated with the marinade.

Refrigerate the chicken for at least 4 hours or overnight to allow it to absorb the flavors of the marinade.

Meanwhile, preheat your oven by moving the rack 6 inches away from the heat source and setting it to 425 degrees F (220 degrees C).

Once the oven is preheated, remove the chicken from the marinade and arrange it on a broiler pan with the skin sides facing upwards.

Bake the chicken in the preheated oven for 30 to 45 minutes, or until it is browned on both sides and the juices run clear. Every 10 minutes, use a spatula to gently turn the chicken over and baste it with any remaining marinade.

Finally, use a meat thermometer to check the internal temperature of the thickest piece of chicken. It should read at least 160 degrees F (70 degrees C) before serving.