1-Diving into this recipe feels like a fun adventure in your own backyard. Start by preparing the marinade, which is the heart of that Hawaiian Grilled Teriyaki Chicken flavor. Combine soy sauce, brown sugar, pineapple juice, garlic, and ginger in a bowl until the sugar fully dissolves this step builds the depth you crave.

2-Next, place the chicken thighs in a resealable bag or bowl, pour in the marinade, and let it chill in the fridge for at least 4 hours or overnight for the best results. It takes about 15 minutes of prep time, fitting well into a student’s routine. For grilling, preheat your grill to medium-high heat, around 400°F, and remove the chicken while saving the marinade for later.

3-Grill the chicken for 5-7 minutes per side until it hits an internal temperature of 165°F, brushing on the cooked marinade for extra glaze. While that’s happening, simmer the reserved marinade in a saucepan for 5-10 minutes to thicken it and make it safe. Let the chicken rest wrapped in foil for 5-10 minutes before serving, which locks in juices and totals about 20 minutes of cook time plus marinating.