Teriyaki Chicken Thighs
This quick and easy skillet teriyaki chicken thigh recipe combines a savory-sweet marinade with simple cooking steps to deliver tender, juicy chicken glazed to perfection. With minimal prep and a short cook time, it’s a perfect dish for busy families or meal prep enthusiasts craving flavorful, protein-packed meals.
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.
