If you’ve ever experienced the irresistible flavors of Mo Bettahs Hawaiian BBQ, you know their teriyaki chicken is legendary. This copycat mo bettahs teriyaki chicken recipe brings that same sweet, savory, and slightly spicy magic right into your home kitchen.
Featuring tender chicken thighs marinated in a pineapple-soy glaze with hints of ginger and Thai chilies, this Hawaiian-style teriyaki captures the essence of island cuisine.
Whether you’re craving authentic mo bettahs chicken or simply want the best teriyaki chicken recipe for weeknight dinners, this mo’s bettahs teriyaki chicken recipe delivers restaurant-quality results every single time.
What Does Mo Bettahs Teriyaki Chicken Taste Like?
This mo bettahs teriyaki chicken offers a perfect harmony of sweet and savory with tropical undertones. The pineapple juice adds natural sweetness and tanginess, while dark soy sauce provides deep umami richness.
Fresh ginger brings warming spice, and Thai chilies deliver a gentle heat that builds without overwhelming. The caramelized edges of the chicken create irresistible texture, while the glossy teriyaki sauce coats each bite with sticky-sweet perfection.
Raw garlic added at the end punches through with aromatic brightness, making this teriyaki chicken mo bettahs recipe taste authentically Hawaiian and utterly craveable.
Mo Bettahs Teriyaki Chicken Recipe Ingredients You’ll Need
For the Teriyaki Chicken:
- 2 lb (about 900 g) boneless, skinless chicken thighs, cut into bite-size cubes
- ¾ cup (180 ml) pineapple juice
- ¾ cup (180 ml) dark soy sauce
- 3 Tbsp (42 g) rice vinegar
- ½ cup (110 g) light brown sugar
- 2–3 Thai chilies, thinly sliced (adjust for spice level)
- 2-inch knob fresh ginger, grated
- 2 cloves garlic, very finely chopped (added at the very end)
- 3 Tbsp vegetable oil (for cooking the chicken)
- 1 Tbsp (9 g) cornstarch + 1 Tbsp (12 g) water (for slurry)
Essential Kitchen Utensils:
- Large mixing bowl
- Whisk
- Mesh strainer
- Large wok or heavy-bottomed skillet
- Grater (for ginger)
- Sharp knife and cutting board
- Small bowl (for cornstarch slurry)
Preparation and Cooking Time
Prep Time: 15 minutes
Marinating Time: 4 hours to overnight (overnight recommended)
Cook Time: 15 minutes
Total Time: 4 hours 30 minutes to overnight
Servings: 4-6 people
Mo Bettahs Teriyaki Chicken Recipe Instructions
Step 1: Prepare the Chicken and Marinade
Cut the chicken thighs into uniform bite-size cubes for even cooking. In a large bowl, whisk together pineapple juice, dark soy sauce, rice vinegar, and light brown sugar, whisking thoroughly until the sugar completely dissolves. Add the thinly sliced Thai chilies and freshly grated ginger to the marinade mixture.
Step 2: Marinate the Chicken
Add all the cubed chicken to the marinade, mixing well to ensure every piece is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate. For authentic mo bettahs teriyaki chicken flavor, marinate overnight. If time is limited, marinate for at least 3-4 hours minimum.
Step 3: Strain and Prepare
Remove the chicken from the refrigerator. Using a large mesh strainer set over a bowl, strain the chicken, reserving all the precious marinade liquidthis becomes your teriyaki sauce. Set the drained chicken pieces aside while you prep your cooking station.
Step 4: Sear the Chicken in Batches
Heat your wok or large skillet over very high heat until smoking hot. Add 3 tablespoons of vegetable oil. Working in two batches to avoid overcrowding, add half the chicken pieces. Toss occasionally, allowing the chicken to develop beautiful caramelized color and cook through completely, about 5-6 minutes. Remove to a clean bowl and repeat with the remaining chicken.
Step 5: Create the Teriyaki Sauce
With the wok still hot, pour approximately half of the reserved marinade into the empty wok. Bring to a vigorous boil and let it reduce for about 2 minutes, allowing it to concentrate and slightly thicken naturally.
Step 6: Thicken and Glaze
Mix 1 tablespoon cornstarch with 1 tablespoon water until completely smooth to create a slurry. While whisking constantly, add about half the slurry to the boiling sauce. Watch as it thickens to a glossy glaze. Add more slurry gradually if you prefer a thicker consistency for your teriyaki chicken mo bettahs recipe.
Step 7: Combine and Finish
Return all the cooked chicken back to the wok with the thickened sauce. Toss thoroughly to coat every piece in that gorgeous glaze. Turn off the heat immediately, then add the finely chopped raw garlic. Toss once more to distribute the garlic throughout. Serve immediately over steamed white rice for the complete mo bettahs experience.
Customization and Pairing Ideas for Serving
1. Classic Hawaiian Plate Style
Serve your mo bettahs copycat recipes teriyaki chicken over a generous portion of steamed jasmine or calrose rice with a scoop of creamy macaroni salad on the side. This authentic Hawaiian plate lunch presentation brings the full Mo Bettahs experience home.
2. Teriyaki Chicken Bowl
Create a healthy grain bowl by layering brown rice or quinoa with your teriyaki chicken, then topping with edamame, shredded cabbage, julienned carrots, sliced cucumbers, and a sprinkle of sesame seeds. Drizzle extra teriyaki sauce and add a dollop of sriracha mayo.
3. Spice Level Variations
Adjust the Thai chilies according to your heat preference. For mild teriyaki chicken, use just one chili or omit entirely. For authentic spicy mo bettahs teriyaki chicken, use 3-4 chilies. You can also add red pepper flakes or sriracha to the marinade for extra kick.
4. Protein Swaps
While chicken thighs are traditional, this mo bettahs chicken recipe works beautifully with boneless chicken breasts (reduce cooking time slightly), pork shoulder, beef sirloin, firm tofu, or even shrimp. Salmon cubes create a luxurious variation.
5. Grilled Version
Instead of wok-cooking, thread the marinated chicken onto skewers and grill over high heat for smoky char. Brush with the reduced teriyaki sauce while grilling for incredible caramelization that rivals the best teriyaki chicken recipe results.
6. Vegetable Additions
Stir-fry bell peppers, snap peas, broccoli florets, or pineapple chunks alongside the chicken for a complete one-pan meal. The vegetables soak up the teriyaki sauce beautifully and add nutritional variety.
7. Fusion Tacos or Wraps
Use your mo’s bettahs teriyaki chicken recipe as taco filling with flour tortillas, shredded lettuce, pickled vegetables, and wasabi cream. Or wrap it in warm naan with cucumber salad for an Asian-fusion twist that’s absolutely addictive.
Expert Tips for Perfect Teriyaki Chicken
1. Choose Chicken Thighs Over Breasts
Boneless, skinless chicken thighs are essential for authentic mo bettahs teriyaki chicken. The higher fat content keeps the meat incredibly juicy and flavorful, even when cooked over high heat. Thighs also absorb the pineapple-soy marinade more effectively than lean breast meat.
2. Don’t Skip the Overnight Marinade
While you can marinate for a minimum of 3-4 hours, overnight marination transforms this dish. The pineapple juice contains natural enzymes that tenderize the chicken while the soy sauce penetrates deeply, creating that signature mo bettahs flavor profile that makes this copycat recipe so authentic.
3. Use Dark Soy Sauce for Authentic Color
Dark soy sauce gives the mo bettahs chicken recipe its characteristic deep caramel color and richer flavor. If you only have regular soy sauce, you can substitute, but add an extra tablespoon of brown sugar to compensate for the missing sweetness and color depth.
4. Master the High-Heat Wok Technique
The secret to restaurant-quality teriyaki chicken mo bettahs recipe is cooking over very high heat in batches. This creates those irresistible caramelized edges without steaming the chicken. Overcrowding the pan drops the temperature and results in rubbery, boiled chicken instead of beautifully seared pieces.
5. Reserve and Reduce the Marinade Properly
Never throw away that marinade it’s liquid gold! Boiling the reserved marinade for at least 2 minutes kills any bacteria from the raw chicken while concentrating the flavors. This reduction is what separates good teriyaki from the best teriyaki chicken recipe you’ll ever make.
6. Add Fresh Garlic at the End
Unlike the ginger which marinates with the chicken, the garlic gets added after cooking when the heat is off. This preserves its sharp, pungent flavor and aromatic oils, creating that final layer of complexity that makes mo bettahs copycat recipes taste so authentic and vibrant.
Storage and Reheating Guidance
Store leftover mo bettahs teriyaki chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or chicken broth to prevent drying out, or microwave in 30-second intervals until warmed through.
Mo Bettahs Teriyaki Chicken Recipe
If you’ve ever experienced the irresistible flavors of Mo Bettahs Hawaiian BBQ, you know their teriyaki chicken is legendary. This copycat mo bettahs teriyaki chicken recipe brings that same sweet, savory, and slightly spicy magic right into your home kitchen.
Ingredients
- 2 lb (about 900 g) boneless, skinless chicken thighs, cut into bite-size cubes
- ¾ cup (180 ml) pineapple juice
- ¾ cup (180 ml) dark soy sauce
- 3 Tbsp (42 g) rice vinegar
- ½ cup (110 g) light brown sugar
- 2–3 Thai chilies, thinly sliced (adjust for spice level)
- 2-inch knob fresh ginger, grated
- 2 cloves garlic, very finely chopped (added at the very end)
- 3 Tbsp vegetable oil (for cooking the chicken)
- 1 Tbsp (9 g) cornstarch + 1 Tbsp (12 g) water (for slurry)
Instructions
Step 1: Prepare the Chicken and Marinade
Cut the chicken thighs into uniform bite-size cubes for even cooking. In a large bowl, whisk together pineapple juice, dark soy sauce, rice vinegar, and light brown sugar, whisking thoroughly until the sugar completely dissolves. Add the thinly sliced Thai chilies and freshly grated ginger to the marinade mixture.
Step 2: Marinate the Chicken
Add all the cubed chicken to the marinade, mixing well to ensure every piece is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate. For authentic mo bettahs teriyaki chicken flavor, marinate overnight. If time is limited, marinate for at least 3-4 hours minimum.
Step 3: Strain and Prepare
Remove the chicken from the refrigerator. Using a large mesh strainer set over a bowl, strain the chicken, reserving all the precious marinade liquidthis becomes your teriyaki sauce. Set the drained chicken pieces aside while you prep your cooking station.
Step 4: Sear the Chicken in Batches
Heat your wok or large skillet over very high heat until smoking hot. Add 3 tablespoons of vegetable oil. Working in two batches to avoid overcrowding, add half the chicken pieces. Toss occasionally, allowing the chicken to develop beautiful caramelized color and cook through completely, about 5-6 minutes. Remove to a clean bowl and repeat with the remaining chicken.
Step 5: Create the Teriyaki Sauce
With the wok still hot, pour approximately half of the reserved marinade into the empty wok. Bring to a vigorous boil and let it reduce for about 2 minutes, allowing it to concentrate and slightly thicken naturally.
Step 6: Thicken and Glaze
Mix 1 tablespoon cornstarch with 1 tablespoon water until completely smooth to create a slurry. While whisking constantly, add about half the slurry to the boiling sauce. Watch as it thickens to a glossy glaze. Add more slurry gradually if you prefer a thicker consistency for your teriyaki chicken mo bettahs recipe.
Step 7: Combine and Finish
Return all the cooked chicken back to the wok with the thickened sauce. Toss thoroughly to coat every piece in that gorgeous glaze. Turn off the heat immediately, then add the finely chopped raw garlic. Toss once more to distribute the garlic throughout. Serve immediately over steamed white rice for the complete mo bettahs experience.
Notes
Store leftover mo bettahs teriyaki chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or chicken broth to prevent drying out, or microwave in 30-second intervals until warmed through.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 280
Common Questions About Mo Bettahs Teriyaki Chicken
Here, we’ve got you covered with some common questions about the Mo Bettahs Teriyaki Chicken Recipe that people often ask.
What makes Mo Bettahs teriyaki chicken different from regular teriyaki chicken?
Mo Bettahs teriyaki chicken stands out because of its Hawaiian-style preparation featuring pineapple juice in the marinade, which adds tropical sweetness and natural tenderizing enzymes. The combination of Thai chilies, fresh ginger, and the signature technique of adding raw garlic at the end creates a more complex flavor profile than traditional Japanese teriyaki. The high-heat wok cooking method also produces those characteristic caramelized edges.
Can I use chicken breast instead of chicken thighs?
Yes, you can substitute boneless, skinless chicken breasts in this mo bettahs chicken recipe, but reduce the cooking time by 1-2 minutes to prevent drying out. Chicken thighs are preferred because their higher fat content keeps the meat juicier and more flavorful. If using breasts, consider pounding them to even thickness before cubing, and watch carefully to avoid overcooking.
How spicy is this copycat mo bettahs teriyaki chicken recipe?
The spice level is customizable based on how many Thai chilies you include. Using 2-3 Thai chilies creates moderate heat that builds gradually without overwhelming the sweet teriyaki flavors. For mild teriyaki chicken mo bettahs recipe, use just one chili or substitute with a pinch of red pepper flakes. For extra spicy, add 4-5 chilies and include the seeds.
Can I make this mo bettahs teriyaki chicken in advance?
Absolutely! This is perfect for meal prep. You can marinate the chicken up to 24 hours ahead. The cooked teriyaki chicken can be stored in the refrigerator for up to 4 days. In fact, many find the flavors deepen overnight. Just reheat gently to maintain the tender texture. The marinade itself can be whisked together 2-3 days in advance.
What type of soy sauce should I use for the best results?
Dark soy sauce is essential for authentic mo’s bettahs teriyaki chicken recipe color and flavor. It’s thicker, slightly sweeter, and less salty than regular soy sauce, creating that signature deep brown glaze. If you can’t find dark soy sauce, use regular soy sauce but add an extra tablespoon of brown sugar and a teaspoon of molasses to approximate the color and sweetness.
Why do you add garlic at the end instead of in the marinade?
Adding finely chopped raw garlic at the very end when the heat is turned off preserves its sharp, pungent flavor and aromatic oils. Garlic that marinates with the chicken or cooks in the sauce becomes mellow and sweet, losing that characteristic bite. This final addition creates a bright, fresh contrast to the deep, caramelized teriyaki flavors, which is signature to the best teriyaki chicken recipe technique.
Can I freeze mo bettahs teriyaki chicken?
Yes, this teriyaki chicken freezes beautifully for up to 3 months. Let it cool completely, then store in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the refrigerator before reheating. You can also freeze the raw marinated chicken, which makes for incredibly convenient meal prep just thaw and cook when needed.
Do I have to use pineapple juice?
Pineapple juice is a key ingredient in mo bettahs copycat recipes, providing tropical sweetness and natural enzymes that tenderize the chicken. If you absolutely must substitute, try orange juice mixed with a tablespoon of honey, though the flavor profile will change. Fresh pineapple juice works even better than canned if available.
What should I serve with this teriyaki chicken mo bettahs recipe?
The most authentic serving is over steamed white rice (jasmine or calrose) with macaroni salad, Hawaiian-style. Other excellent pairings include stir-fried vegetables, cabbage slaw, edamame, grilled pineapple, or Korean-style pickled vegetables. For a complete plate lunch experience, add a scoop of potato-mac salad.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. When cooking in the wok over high heat, bite-size pieces typically take 5-6 minutes per batch. The chicken should have golden-brown caramelized edges while remaining juicy inside. Don’t overcook, as this will make even chicken thighs dry and tough.
Can I make this recipe less sweet?
Yes, if you prefer less sweetness in your mo bettahs teriyaki chicken recipe, reduce the brown sugar to ⅓ cup instead of ½ cup. You can also use low-sodium soy sauce to reduce saltiness and balance the flavors differently. Keep in mind that the pineapple juice also adds natural sweetness, so you might reduce it slightly and add a bit more rice vinegar for tang.
Is this recipe gluten-free?
As written, this mo bettahs chicken recipe contains gluten from the soy sauce. To make it gluten-free, substitute tamari or coconut aminos for the dark soy sauce. Make sure your rice vinegar is labeled gluten-free (most are), and verify that your cornstarch hasn’t been processed in facilities with wheat products.
This copycat mo bettahs teriyaki chicken recipe proves you don’t need to visit the restaurant to enjoy those incredible island flavors. With simple ingredients, proper marinating technique, and high-heat cooking, you’ll create teriyaki chicken that rivals the original.
The combination of sweet pineapple, savory soy, warming ginger, and fiery Thai chilies delivers authentic Hawaiian taste in every bite. Fire up your wok, gather your ingredients, and get ready to experience the best teriyaki chicken you’ve ever made at home!
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