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Teriyaki Chicken Thighs, sliced and served with white rice, steamed broccoli, and sesame seeds.

Teriyaki Chicken Thighs

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course dinner
Cuisine Asian
Servings 5 servings
Calories 360 kcal

Ingredients
  

  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon water
  • 1 clove garlic minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons cooking oil divided
  • 1 3/4 pounds boneless skinless chicken thighs

Instructions
 

  • In a mixing bowl, combine soy sauce, brown sugar, water, minced garlic, grated ginger, and 1 tablespoon of cooking oil to create the marinade.
    Soy sauce and chicken thighs for baking or cooking recipes.
  • Place the chicken thighs in a shallow dish and pour the marinade over them, ensuring they are well coated. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator, turning occasionally.
    Boneless chicken thighs marinating in a skillet for flavorful cooking. Ideal for baking or stovetop recipes.
  • Heat the remaining tablespoon of cooking oil in a large skillet over medium heat. Add the marinated chicken to the skillet, discarding any leftover marinade.
    Juicy cooked chicken thighs in a skillet with a flavorful sauce.
  • Cook the chicken for 5-7 minutes on each side, or until fully cooked and the marinade has reduced to a glaze.
    Teriyaki chicken thighs on a wooden cutting board with a knife.
  • Remove the chicken from the skillet and let it rest for 5 minutes on a cutting board before slicing. Serve warm.
    Teriyaki chicken thighs served with rice and broccoli.

Nutrition

Calories: 360kcalCarbohydrates: 8gProtein: 32gFat: 22gSaturated Fat: 7gSodium: 753mgFiber: 0.1g
Keyword chicken marinade, chicken thighs recipe, teriyaki chicken
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