Description

This Tasty Teriyaki Chicken Thighs recipe offers a flavorful, easy-to-make dinner option featuring tender boneless, skinless chicken thighs marinated and cooked in a savory homemade teriyaki sauce. Combining the sweetness of brown sugar with the richness of soy sauce, fresh garlic, and ginger, this dish is perfect for a quick weeknight meal or a casual dinner with friends and family.

Ingredients

Scale

Teriyaki Marinade

1/2 cup soy sauce
3 tbsp brown sugar
1 tbsp water
2 garlic cloves (minced or grated)
2 tsp ginger (finely grated fresh ginger recommended)
1 tbsp cooking oil (vegetable or canola oil)
1/2 tsp sesame oil
1/4 tsp black pepper

Chicken

1.75 lb chicken thighs (boneless, skinless, trimmed of excess fat)
1.5 tbsp cooking oil (for searing)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Teriyaki Marinade: In a mixing bowl, combine the soy sauce, brown sugar, water, minced garlic, grated ginger, 1 tablespoon cooking oil, sesame oil, and black pepper. Whisk everything together until the sugar is dissolved and the marinade is well mixed.
Marinate the Chicken: Place the trimmed chicken thighs into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
Heat the Pan: In a large skillet or frying pan, heat the 1.5 tablespoons of cooking oil over medium-high heat until shimmering but not smoking.
Sear the Chicken Thighs: Remove the chicken thighs from the marinade, letting excess drip off. Place them in the hot pan and sear for about 4-5 minutes per side, or until nicely browned and cooked through. Baste occasionally with leftover marinade for extra flavor, but be sure to cook any marinade that has contacted raw chicken thoroughly.
Cook the Sauce (Optional): After removing the chicken, pour the remaining marinade into the pan and bring to a simmer for 2-3 minutes to thicken slightly while stirring continuously. Drizzle this reduced sauce over the cooked chicken before serving.
Serve: Transfer the teriyaki chicken thighs to plates or a serving platter and enjoy immediately, optionally garnished with sesame seeds or sliced green onions.

Notes

For best results, marinate the chicken for at least 30 minutes, but up to 4 hours for deeper flavor.
If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and add to the simmering sauce to thicken.
Serve with steamed rice and sautéed vegetables for a complete meal.
Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) before serving.
Can substitute chicken thighs with breast if preferred, but thighs remain more tender and juicy.