Teriyaki Chicken Thighs

Sliced chicken teriyaki on a bed of brown rice.

4.86 from 7 votes

Juicy teriyaki chicken thighs are 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!

Prep Time5

Cook Time20

Total Time25

Course: Entree

Cuisine: Asian

Servings:

Calories: 293kcal

Author: Dr. Sonali Ruder

Equipment

large skillet

Ingredients

2 tablespoons low sodium tamari (if gluten-free) or soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons honey
2 slices (about ¼-inch thick) fresh ginger
1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1 tablespoon neutral-flavored oil like safflower, peanut or grapeseed
Sliced scallions and black sesame seeds for garnish (optional)

US Customary - Metric

Instructions

Mix the soy sauce, mirin, sake, honey, and ginger together in a small bowl. Set aside.
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken, presentation side down. Sear the chicken without moving it, until browned, 4-5 minutes. Flip the chicken over and cook another 7-8 minutes until done (cooking time will vary depending on the size of the thighs).
Drain the fat from the pan (you can do this by blotting with a paper towel). This will help ensure a thick and glossy sauce.
Carefully pour the sauce over the chicken. Turn the chicken often, coating it with the sauce. As the sauce cooks, it will thicken up. Continue cooking a few more minutes until most of the liquid has evaporated and the sauce forms a thick glaze on the chicken.
Let the chicken rest for a few minutes, then slice it. Remove the ginger slices and spoon any extra sauce on top of the chicken. Garnish with scallions and sesame seeds, if desired. Serve with brown rice.

Notes

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. 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.

Nutrition