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I love quick weeknight dinners, and this easy teriyaki chicken is one of those recipes you\u2019ll keep coming back to. It takes very little effort, and honestly \u2014 who doesn\u2019t love teriyaki chicken? The simple homemade marinade turns into a light, shiny glaze that adds the perfect balance of sweet, salty, and savory flavor to tender chicken thighs. It\u2019s satisfying, delicious, and the leftovers taste amazing for lunch the next day too!<\/p>\n\n\n\n
My version of teriyaki sauce isn\u2019t fully authentic, but it tastes really close to store-bought bottled sauces \u2014 just cheaper, fresher, and so easy to make. It keeps the chicken juicy, flavorful, and super soft.<\/p>\n\n\n\n
1\/4 cup soy sauce
3 Tbsp brown sugar
1 Tbsp water
1 clove garlic, minced
1 tsp grated fresh ginger
2 Tbsp cooking oil, divided
1.75 lbs boneless, skinless chicken thighs<\/p>\n\n\n\n
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1. Make the marinade:<\/strong> 2. Marinate the chicken:<\/strong> 3. Cook the chicken:<\/strong> Cook for about 5\u20137 minutes on each side, or until the chicken is cooked through and the sauce in the pan reduces into a light, sticky glaze.<\/p>\n\n\n\n 4. Rest and serve:<\/strong> \u2022 You can use boneless chicken breasts or tenders instead of thighs, but thighs stay juicier. If using breasts, slice them in half or pound to \u00bd-inch thickness so they cook evenly without burning the glaze.<\/p>\n\n\n\n \u2022 The oil helps prevent sticking and gives the sauce a glossy finish, while the water balances the sauce thickness.<\/p>\n\n\n\n \u2022 Soy sauce provides savory umami flavor, garlic deepens the taste, ginger adds warmth and subtle sweetness, and brown sugar gives richness.<\/p>\n\n\n\n Serve your teriyaki chicken with white rice and steamed broccoli for a simple dinner, or make it exciting with: \u2022 Store leftovers in an airtight container in the refrigerator for up to 3 days. [adinserter block=”7″]<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" [adinserter block=”5″] I love quick weeknight dinners, and this easy teriyaki chicken is one of those recipes you\u2019ll keep coming…<\/p>\n","protected":false},"author":1,"featured_media":205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/5432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5432"}],"version-history":[{"count":0,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/5432\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/205"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
In a bowl, mix together soy sauce, brown sugar, garlic, grated ginger, water, and 1 tablespoon of cooking oil. Stir well until the sugar dissolves.<\/p>\n\n\n\n
Place the chicken thighs in a shallow dish or a zip-top bag. Pour the marinade over them and flip the pieces a couple of times so they\u2019re fully coated. Cover and refrigerate for at least 30 minutes or up to 24 hours, turning the chicken occasionally.<\/p>\n\n\n\n
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add the marinated chicken (discard the leftover marinade in the bowl).<\/p>\n\n\n\n
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.<\/p>\n\n\n\nNotes & Tips<\/h3>\n\n\n\n
Serving ideas<\/h3>\n\n\n\n
Crunchy Cabbage Salad
Sesame Roasted Green Beans
Sesame Cucumber Salad<\/p>\n\n\n\nStorage<\/h3>\n\n\n\n
\u2022 Freeze for up to 3 months \u2014 portion into freezer bags for easy use. Thaw in the fridge overnight and reheat in the microwave until warm.<\/p>\n\n\n\n