Teriyaki Chicken Thighs

5 from 1 vote

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.

Prep Time5

Cook Time20

Marinating Time30

Total Time55

Course: Main Dish

Cuisine: American

Keyword: chicken thighs recipe, easy chicken recipe, teriyaki chicken

Servings:

Calories: 267kcal

Author: Julie Clark

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

Instructions

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. ⅓ cup soy sauce, ¼ cup light brown sugar, 1 tablespoon rice vinegar, 1 teaspoon fresh ginger, 2 cloves garlic, ¼ teaspoon crushed red pepper, 2 green onions
Whisk until the sugar is completely dissolved. 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. 2 pounds boneless skinless chicken thighs
In a large skillet over medium heat, add your sesame oil and wait until it becomes shiny (1-2 minutes). 2 tablespoons sesame oil
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.
Remove the chicken to a cutting board or plate and tent with foil while you build your sauce.
Place the remaining marinade into the pan and 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.

Notes

If the sauce is not thickening, make a cornstarch slurry of 2 teaspoons cornstarch and 2 tablespoons water by whisking in a small bowl. Drizzle this into the sauce and stir constantly until slightly thickend.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 6, with 1 serving being 1 piece of marinated chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition