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This Skillet Teriyaki Chicken Thigh recipe stands out for its simplicity and bold flavor, making it an ideal go-to for busy weeknights.
Marinating the chicken in a balanced blend of soy sauce, brown sugar, garlic, and vinegar creates a savory-sweet glaze that caramelizes beautifully in the skillet.
Beyond taste, this dish is a nutritional winner—each serving delivers a high protein punch (28g) to support muscle health and keep you full longer, while remaining low in carbs and saturated fat.
The recipe’s quick prep and cooking times make it especially suitable for everyday cooking and meal prep, providing a satisfying and flavorful option that fits well into balanced diets.
Plus, using chicken thighs adds juiciness and tenderness that’s hard to beat, giving you a rich, comforting meal without extra fuss.
Must-Have Tools for Perfect Results
Nonstick Skillet
Essential for cooking chicken evenly without sticking, this skillet also helps form that signature teriyaki glaze by allowing the sugars to caramelize without burning. Its versatility makes it a kitchen staple for sautéing, frying, and more.
Mixing Bowl
Use this for whisking together the marinade ingredients quickly and thoroughly. A medium-sized, sturdy bowl also doubles as a prep station for sauces, dressings, or mixing batters.
Resealable Plastic Bag
Perfect for marinating the chicken efficiently, the bag ensures even coating while saving space in your fridge. It’s a simple tool that helps infuse flavor and cuts down on cleanup.
Tongs
Indispensable for flipping and moving chicken safely and easily during cooking, tongs keep your hands protected from heat and help maintain the chicken’s juicy texture.
Meat Thermometer
To guarantee perfectly cooked chicken thighs, a meat thermometer ensures your chicken reaches the safe internal temperature of 165˚F without overcooking, preserving moisture and flavor.
Teriyaki Chicken Thighs
Equipment
- 1 Large Nonstick Skillet
- 1 small mixing bowl
- 1 resealable plastic bag
- 1 Pair of Tongs
- 1 meat thermometer (optional but recommended)
Ingredients
- 2 tablespoons soy sauce use low-sodium for a lighter option
- 1 teaspoon rice wine vinegar or substitute with red wine vinegar
- 1 small garlic clove finely minced
- ⅛ teaspoon freshly ground black pepper
- 20 ounces boneless skinless chicken thighs (about 4 medium thighs)
Instructions
- Prepare the Teriyaki Marinade: In a small bowl, combine the brown sugar, soy sauce, rice wine vinegar, minced garlic, and black pepper. Whisk vigorously until the sugar dissolves and the ingredients are fully blended into a smooth, flavorful marinade.
- Marinate the Chicken: Place the chicken thighs into a large resealable plastic bag or shallow container. Pour the marinade over the chicken, then seal the bag tightly. Gently massage and turn the bag to ensure every piece of chicken is coated evenly. Refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to penetrate deeply.
- Heat the Skillet for Cooking: Preheat a large nonstick skillet over medium heat. Remove the chicken thighs from the marinade, letting excess drip off, and discard the leftover marinade to avoid contamination.
- Cook Chicken Covered: Arrange the chicken thighs in the skillet in a single layer. Cover the pan with a lid and let the chicken cook undisturbed for about 8 minutes. This helps the meat cook through gently while retaining moisture.
- Flip and Finish Cooking: Remove the lid and carefully flip each chicken thigh. Continue cooking uncovered for another 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). The exterior should have a nicely caramelized glaze from the marinade.
- Glaze the Chicken: As the teriyaki sauce thickens in the skillet, use a spatula or tongs to move the chicken around, evenly coating it with the sticky glaze. Flip the pieces a few times to ensure every bite is flavorful and glossy.
Notes
- Marinating Tips: For best results, marinate the chicken for at least 30 minutes. Longer marinating times (up to 2 hours) deepen the flavor but avoid exceeding 4 hours to prevent the texture from becoming mushy.
- Skin-On Option: You can use skin-on thighs for a crispier texture—just adjust the cooking time slightly to ensure the skin crisps without burning.
- Gluten-Free Variation: Use tamari or a gluten-free soy sauce alternative to make this dish gluten-free.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture and glaze.
- Serving Suggestions: This teriyaki chicken pairs perfectly with steamed rice, sautéed vegetables, or a fresh green salad for a balanced meal.
Chef’s Insider Tips For Flavorful Chicken
Achieving perfectly tender and flavorful teriyaki chicken thighs starts with the marinade.
Using boneless, skinless thighs helps the marinade penetrate evenly, while the balance of brown sugar and soy sauce creates a rich, caramelized glaze without overpowering the chicken’s natural taste.
For extra juicy results, don’t rush the marinating process—30 minutes minimum allows the garlic and vinegar to tenderize the meat subtly.
Cooking covered at first locks in moisture, preventing dryness, and finishing uncovered lets the sauce thicken into that irresistible sticky coating.
Using a nonstick skillet ensures even cooking and easy glaze development. Lastly, always check for an internal temperature of 165°F to guarantee food safety while keeping the thighs juicy.
Delicious Serving Ideas To Impress Guests
This teriyaki chicken shines as a centerpiece for both casual dinners and quick lunches. Serve it over steamed jasmine or basmati rice to soak up the luscious glaze.
For a low-carb twist, pair with cauliflower rice or sautéed greens like bok choy or spinach.
Add a side of roasted vegetables or a crisp Asian-style slaw with shredded cabbage and carrots dressed in a light sesame vinaigrette to add freshness and crunch.
Garnishing with toasted sesame seeds and sliced green onions not only enhances the presentation but adds an extra layer of flavor and texture.
Best Storage Practices To Maintain Freshness
Store any leftover chicken in an airtight container and refrigerate promptly within two hours of cooking to ensure safety and maintain flavor.
Properly stored, the chicken will keep well for up to three days. When reheating, do so gently over low heat or in the microwave with a damp paper towel covering the chicken to retain moisture and prevent it from drying out.
Avoid freezing this dish as the texture and glaze quality may suffer upon thawing.
For meal prep, portion the chicken with fresh veggies and rice separately to keep everything tasting fresh.
Common Questions Answered Clearly
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but chicken breasts are leaner and cook faster. To prevent dryness, marinate less time and reduce cooking time.
Q2: What can I substitute for soy sauce?
A2: Tamari is a great gluten-free alternative with a similar flavor. Coconut aminos also work for a soy-free option.
Q3: Can I make this recipe ahead of time?
A3: Absolutely. Marinate the chicken overnight for deeper flavor and cook it fresh when ready. Store leftovers in the fridge.
Q4: How do I thicken the teriyaki sauce more?
A4: Simmer the sauce separately with a teaspoon of cornstarch mixed in water to thicken, then toss with cooked chicken.
Q5: Is this recipe suitable for meal prep?
A5: Yes, it’s perfect for meal prep as it reheats well and pairs with many sides. Just keep components separate for best texture.
This recipe is inspired by thewholesomedish and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.