Name: Teriyaki Chicken Thighs
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Ingredients: ⅓ cup soy sauce; ¼ cup light brown sugar; 1 tablespoon rice vinegar; 1 teaspoon fresh ginger (grated); 2 cloves garlic (chopped (about 1 teaspoon)); ¼ teaspoon crushed red pepper; 2 green onions (green and white part, sliced); 2 pounds boneless skinless chicken thighs (about 5-6 chicken thighs); 2 tablespoons sesame oil; sesame seeds (for garnishing)

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This easy teriyaki chicken thighs recipe will quickly be part of your weeknight rotation. Tender chicken in a savory and sweet teriyaki marinade that doubles as a flavorful sauce.

a piece of teriyaki chicken on a spatula

If you love teriyaki sauce, that sweet and tangy flavor so common on chicken, then this Teriyaki Chicken Thighs pan-seared in a skillet is going to be a new favorite to try.

Prepare this chicken in advance, letting it marinate either 30 minutes or up to 24 hours. Then quickly cook the chicken in a skillet when ready. It’s a great meal prep recipe and can even be turned into a freezer meal.

How long should I marinate chicken thighs?

Before we begin, this is a prep-ahead recipe. It takes 5 minutes to mix up and only about 20 minutes of cooking time, but plan time for the chicken thighs to marinate in the teriyaki sauce.

Marinating time can be as short as 30 minutes or up to 24 hours. Prep the chicken in the morning and store it in the fridge for a quick dinner!

Ingredients Needed

teriyaki chicken thighs ingredients on a table

Notes about key ingredients:

Boneless skinless chicken thighs – Boneless skinless chicken breasts would also work, but the cooking time may change. As always, watch the internal temperature. Chicken is safe to eat when it reaches 165°F. Bone-in chicken thighs would work as well.
Soy sauce – Low sodium soy sauce, tamari or coconut aminos would all work here.
Ginger – If using ground ginger, reduce the amount to ½ teaspoon.
Garlic – 1 teaspoon granulated garlic can be used instead of fresh.
Crushed red pepper – This is optional, but it’s delicious with a kick of spice. Leave it out or replace it with ½ teaspoon sriracha or your favorite hot sauce.
Sesame oil – Any oil would work, but I love the added flavor sesame oil gives.

How to Make Teriyaki Chicken Thighs

Make the teriyaki marinade. In a large bowl, add the soy sauce, brown sugar, rice vinegar, ginger, garlic, crushed red pepper and the white parts of the green onions. Stir until the sugar is completely dissolved.

Marinate the chicken. Add the chicken thighs making sure to coat both sides of the chicken in the marinade. Cover with plastic wrap and marinate for at least 30 minutes and up to 24 hours in the refrigerator.

chicken thighs marinating in teriyaki sauce in a bowl

Cook the chicken. In a large skillet over medium heat, add your sesame oil and wait until it becomes shiny (1-2 minutes). Remove the chicken from the marinade and pat dry with paper towels (set the marinade aside). Place the chicken in the pan, smooth side down, (work in batches if you need to so you don’t overcrowd the pan) and cook for 5-7 minutes on each side or until a thermometer reads at least 165°F. I prefer cooking chicken thighs to a little higher temperature and often aim for 180-185ºF.

Simmer the sauce. Remove the chicken to a cutting board or plate and tent with foil. Pour the remaining marinade into the pan. Bring to a boil then reduce to a simmer until the marinade is slightly reduced and thickened (about 3 minutes).

Spoon some of the marinade over the chicken thighs and garnish with sesame seeds and green onions before serving.

Other Methods of Cooking Teriyaki Chicken

Crockpot: Dump everything into the crockpot (except for the oil and green parts of the onions) and cook for 4 hours on low. Garnish with green onions after cooking.
Grill or grill pan: Marinate your chicken as directed. Remove the chicken from the marinade and pat dry with paper towels. Grill on medium heat from 5-6 minutes each side or until the chicken reaches 165-185°F, depending on your preference.
Bake in the oven: Preheat the oven to 400°F. Marinate the chicken, then place the chicken and marinade into a 9×13 baking dish. Bake for 35-40 minutes or until the chicken reads 165-185°F on a meat thermometer.

Freezer Meal Prep Instructions

Teriyaki Chicken Thighs is such a great meal to add to your freezer prep list. Add everything into a resealable bag and place in the freezer for up to 8 weeks.

When you know you’re going to make the chicken, pull it out of the freezer and defrost in the refrigerator overnight. Remove the chicken from the marinade, pat dry with paper towels and cook according to the directions in the recipe card below.

What to Serve with Teriyaki Chicken Thighs

Teriyaki chicken thighs are fantastic with a scoop of white, brown or cauliflower rice and mixed veggies. Spoon a little of the sauce onto a bed of rice and lay the chicken on top with the veggies like steamed broccoli on the side for a restaurant style presentation.

I also love this recipe for chicken thighs with a side of grilled or roasted pineapple. Grilling or roasting the pineapple will caramelize the sugars of the pineapple juice and bring out a different level of sweetness. Toss the pineapple together with the veggies and spoon a little sauce on top.

sliced teriyaki chicken on a plate with rice

Storage Instructions

Place leftover teriyaki chicken thighs in an airtight container or a resealable plastic bag and place in the refrigerator. Your chicken thighs will stay fresh for 3-4 days.

If you know that you won’t be able to finish them in 3-4 days, label the container with the date and move them to the freezer where you can keep them for up to 3 months. To reheat, microwave 2-3 minutes or place back into a pan over medium heat with 2 tablespoons of water. Cover and heat for 4-5 minutes or until warm throughout.

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