Teriyaki Chicken Thighs

41K Shares

Your whole family will love these easy Teriyaki Chicken Thighs. Juicy chicken is cooked in a skillet and coated with a glossy, sweet homemade teriyaki sauce. You can make this dish in under 30 minutes and it's much healthier than take out!

Sliced chicken teriyaki on a bed of brown rice with brown chopsticks nearby.

This teriyaki chicken thighs recipe is one of my favorite quick and easy dinner recipes, and is right up there with my air fryer teriyaki salmon or shrimp stir fry with noodles. It's a dish that you can get on the dinner table in 30 minutes and is always a hit with the family.

Juicy chicken thighs are cooked in a skillet and coated with a glossy, sweet homemade teriyaki sauce. What’s not to love?

Plus, making your own teriyaki sauce at home is much healthier than store-bought teriyaki sauce or ordering take out, because you can control the ingredients.

Why You'll Love This Dish

Quick and easy- these easy teriyaki chicken thighs can be made in one skillet in just 30 minutes! Boneless chicken thighs cook quickly- perfect for busy weeknights.
Tasty- succulent chicken cooked in a rich savory, sweet sauce- the perfect balance of flavors
Family-friendly- the entire family will love this tasty dish
Healthy- this homemade version of teriyaki chicken is much healthier than take out!

What is Teriyaki?

In America, teriyaki is a common sauce that’s popular with both kids and adults because of its sweet flavor. You can find it on plenty of restaurant menus or you can buy bottled versions of it at the supermarket.

But why buy bottled teriyaki sauce when you can make a delicious and healthier version at home with just a few ingredients?

Technically, teriyaki isn’t actually a sauce but rather a Japanese cooking method. Teriyaki involves grilling meat and then glazing it with a sauce. The meat is typically brushed with or dipped in the sauce several times while cooking.

Authentic teriyaki chicken is typically grilled, however, you can also make chicken teriyaki in a skillet. I like the skillet method because you can cook the chicken and sauce together. As the sauce cooks, it bubbles up and becomes thick and glossy, forming a delicious glaze on the chicken.

Many recipes for teriyaki call for a little cornstarch because it thickens the sauce quickly. However, traditional teriyaki sauce doesn't use cornstarch.

Traditionally, the sauce is thickened naturally by reducing it in the skillet. As the sauce gets reduced, the sugars are caramelized, resulting in a glossy brown sauce that coats the chicken perfectly.

Ingredients

Ingredient notes and substitutions (see recipe card at end of post for full ingredient amounts):

Chicken thighs- I use boneless, skinless chicken thighs. You can use chicken breast but thighs, which are dark meat, will stay juicier.
Soy sauce- I use reduced sodium soy sauce to control the amount of sodium in the dish; you can use tamari to keep the recipe gluten free
Mirin- mirin is a Japanese rice wine that adds sweetness and depth of flavor to the teriyaki sauce
Sake- a Japanese alcoholic beverage made from fermented rice. You can find small bottles of it in your grocery store, online or at liquor stores
Ginger- I use fresh ginger for extra flavor; you can substitute dried ginger
Honey- sweetens the teriyaki sauce; you can use other sweeteners like brown sugar or maple syrup

How To Make Teriyaki Chicken Thighs Step-By-Step

See recipe card at end of post for full recipe details and instructions.

Step 1- Combine soy sauce, mirin, sake, honey and ginger together in a small bowl.
Step 2- Heat oil in a large skillet or frying pan over medium high heat. Season the chicken thighs with salt and black pepper and add them to the skillet. Cook until golden brown on both sides. Drain fat from the skillet.
Step 3- Pour the sauce into the skillet.
Step 4- Cook, turning the chicken often, coating it with the sauce. As the sauce cooks, it will thicken up and form a thick glaze on the chicken. Garnish with sesame seeds and sliced green onions, if desired.

Chef's Tips

You can use chicken breasts but thighs will be juicier. To cut down on saturated fat, buy boneless, skinless chicken thighs rather than skin-on chicken thighs.
I like to use slices of fresh ginger in my sauce to infuse it with extra flavor as it simmers. You could grate the ginger into the sauce but I prefer to keep the sauce smooth and glossy without any graininess. I remove the ginger slices before serving.
The best way to check if the chicken is done is to check it with a digital thermometer. The chicken is done when it reaches an internal temperature of 165°F.
You can also bake these teriyaki chicken thighs in the oven. Put them in a baking dish cook at 400°F for 20-25 minutes until cooked to an internal temperature of 165°F.

Have you ever wondered how long chicken can sit out before you need to toss it? Read my post all about how to properly handle and store chicken to help ensure that it's always safe to eat!

What To Serve With Chicken Teriyaki

I like to serve these teriyaki chicken thighs on top of rice. Although white rice is traditional, I usually serve these teriyaki chicken thighs on a bed of steamed brown rice to incorporate some healthy whole grains.

You can also serve it with my quinoa fried rice or cold sesame noodles. You can serve the chicken thighs whole, slice them, or cut them into bite-sized pieces.

I recommend serving a vegetable on the side like my sesame roasted broccoli, miso roasted Brussels sprouts or perfect oven-roasted vegetables.

Recipe FAQs

What can you do with leftover chicken teriyaki?

You can use teriyaki chicken in a variety of other dishes the next day. Dice it up and use it to top salads or pizza or stir it into soup. You can also shred it up and make Asian tacos or layer it in tortillas with shredded cheese to make quesadillas.

Can I use teriyaki marinade as a sauce?

Yes, you can use store-bought bottled teriyaki marinade as a sauce but you'll probably want to thicken it. You can do this by stirring in a cornstarch slurry (cornstarch + water) and simmering it on the stove until it thickens.