This easy teriyaki chicken thighs recipe delivers tender, juicy chicken coated in a rich, homemade teriyaki sauce. It’s perfect for a quick weeknight dinner and tastes so much better than takeout!
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken thighs work best for quick cooking and tenderness. You can use boneless, skinless chicken breasts if preferred, but cooking time may vary.
- Soy Sauce: Low-sodium soy sauce is recommended. For a gluten-free option, use tamari.
- Brown Sugar: Adds sweetness and helps create that glossy glaze. Maple syrup or honey can be used as alternatives.
- Rice Vinegar: Balances the sweetness. Apple cider vinegar can be a substitute.
- Garlic & Ginger: Fresh is best for flavor. Ground garlic powder and ginger powder can be used in a pinch (about 1/2 teaspoon each).
- Cornstarch: Thickens the teriyaki sauce. Arrowroot powder is a good alternative.
Ingredients:
For the Teriyaki Sauce:
* 1/2 cup low-sodium soy sauce
* 1/4 cup water
* 1/4 cup packed light brown sugar
* 2 tablespoons rice vinegar
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced
* 1 tablespoon cornstarch
For the Chicken:
* 1 1/2 pounds boneless, skinless chicken thighs
* 1 tablespoon vegetable oil (or olive oil)
* Sesame seeds, for garnish (optional)
* Chopped green onions, for garnish (optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools Needed: Large skillet, whisk, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare the Teriyaki Sauce
In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, grated ginger, minced garlic, and cornstarch. Whisk well until the cornstarch is fully dissolved and there are no lumps. This mixture will become your delicious teriyaki sauce.
2. Cook the Chicken Thighs
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs to the hot skillet in a single layer. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through.
3. Add the Teriyaki Sauce
Once the chicken thighs are cooked, pour the prepared teriyaki sauce directly into the skillet with the chicken. Bring the sauce to a gentle simmer, stirring constantly. Continue to cook for 2-4 minutes, or until the sauce thickens and coats the chicken beautifully.
4. Finish and Serve
Remove the skillet from the heat. The teriyaki chicken thighs are ready! Garnish with sesame seeds and chopped green onions if desired, and serve immediately over rice or with steamed vegetables.
Storage Instructions:
Store any leftover teriyaki chicken thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over low heat or in the microwave until heated through, adding a splash of water if the sauce is too thick.
Frequently Asked Questions (FAQ):
- Can I use chicken breasts instead of thighs? Yes, you can. Adjust cooking time as breasts tend to cook faster and can dry out more easily.
- How do I make the sauce thicker? If your teriyaki sauce isn’t thickening enough, you can mix another 1/2 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering sauce.
- Can I make this ahead of time? You can prepare the teriyaki sauce a day or two in advance and store it in the fridge. Cook the chicken fresh for best results.
- What should I serve with teriyaki chicken? Steamed white rice, brown rice, quinoa, or steamed vegetables like broccoli or asparagus are great choices.
- Is this recipe spicy? No, this recipe is not spicy. If you like a little heat, you can add a pinch of red pepper flakes to the sauce.
- Can I bake the chicken thighs instead? Yes! Bake the chicken thighs at 400°F (200°C) for 20-25 minutes, then toss them with the prepared teriyaki sauce in the last few minutes or after baking.
