Hawaiian Teriyaki Chicken Plate

Ingredients

• 2 lb boneless, skinless chicken thighs (Cut into large pieces or leave whole; chicken quantity is estimated because the source provides no measurement.)
• 0.5 cup soy sauce (Estimated marinade quantity; use reduced-sodium soy sauce if preferred.)
• 0.25 cup granulated sugar (Estimated quantity; the transcript only says sugar.)
• 2 tbsp sesame oil (Estimated quantity for the marinade.)
• 1 tbsp sesame seeds (Estimated quantity; reserve a pinch for garnish if desired.)
• 3 green onion (Thinly sliced; estimated amount. Divide between the marinade and garnish if desired.)
• 1 tbsp cooking oil (For the pan if not grilling; use a neutral oil.)

Steps

1. 1

   Slice the green onions. In a large bowl or resealable bag, combine the soy sauce, sugar, sesame oil, sesame seeds, and most of the sliced green onion. Stir until the sugar is mostly dissolved and the marinade is evenly mixed.

2. 2

   Add the chicken to the marinade and turn it thoroughly so every piece is coated. Cover the bowl or seal the bag and refrigerate overnight, about 8 to 12 hours. Do not skip the marinating time; it develops the color and flavor emphasized in the source.

3. 3

   The next day, remove the chicken from the refrigerator and let excess marinade drip off. Discard the used marinade. Pat the chicken lightly dry so it browns rather than steams.

4. 4

   For grilling, heat a grill to medium-high, about 400°F/200°C. For stovetop cooking, heat a large skillet or grill pan over medium-high heat and add the cooking oil.

5. 5

   Place the chicken on the hot grill or pan in a single layer. Cook without moving it for about 5 to 7 minutes, until the underside is deeply browned and releases easily.

6. 6

   Turn the chicken and cook the second side for another 5 to 7 minutes, adjusting the heat if the sugary marinade darkens too quickly. Continue cooking until the thickest piece reaches 165°F/74°C internally and the outside has browned, with small charred bits if possible.

7. 7

   Transfer the chicken to a plate and rest for 5 minutes so the juices redistribute. Slice if the pieces were cooked whole.

8. 8

   Garnish with the remaining green onion and additional sesame seeds, then serve as a plate with the chicken and any desired sides such as rice or macaroni salad. Rice and macaroni salad are not mentioned in the transcript and are optional additions.

Notes

The transcript supplies the ingredient types and overnight marinating instruction but no quantities, side dishes, or exact cooking times. The measurements and serving size are practical estimates. Grill when possible for the charred flavor; a skillet or grill pan works as the creator demonstrated. Refrigerate raw chicken while marinating and discard the used marinade.

Nutrition per serving

• main
• Hawaiian-inspired
• teriyaki
• chicken
• grilled
• pan-seared
• high-protein
• make-ahead