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Teriyaki Chicken is a dish that always hits the spot, and this skillet version makes it easier than ever. Juicy chicken thighs are cooked to perfection and coated in a glossy garlic teriyaki chicken sauce. It is so good you will never need store bought or takeout again.
Once you know how to make teriyaki chicken at home, it will be on repeat in your kitchen. This simple teriyaki chicken comes together fast, perfect for weeknights. Serve with rice or veggies for a meal everyone will love.
What Makes This Garlic Teriyaki Chicken
What makes this Teriyaki Chicken so good is the balance of sweet, savory, and garlicky flavors in every bite. The chicken is seared until golden, then simmered in a homemade garlic teriyaki chicken sauce that thickens into a glossy coating.
Because it is so quick to prepare, this simple teriyaki chicken is perfect for busy weeknights or last minute dinners. Once you see how easy it is to make teriyaki chicken from scratch, you will never go back to store bought again.
What Goes Into Teriyaki Chicken
A few simple ingredients are all you need to make this flavorful Teriyaki Chicken at home.
- Garlic: Smashed cloves release a deep, aromatic flavor that infuses the sauce.
- Soy Sauce: Adds the salty, umami-rich base essential for any good teriyaki.
- Mirin and Sake: A duo that brings mild sweetness and depth, giving the sauce its signature balance.
- Chicken Thighs: Juicy, tender, and perfect for soaking up every drop of that glossy garlic teriyaki sauce.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Garlic Teriyaki Chicken
- Make the Sauce: Combine crushed garlic, soy sauce, mirin, sake, and sugar in a small bowl. Stir until the sugar fully dissolves.
- Prep the Chicken: Pierce each chicken thigh all over with the tip of a sharp knife. This helps it cook faster and lets the sauce absorb.
- Sear the Chicken: Heat oil in a nonstick pan or well seasoned skillet over medium heat. Sear chicken for 8 minutes per side until golden and cooked through.
- Drain Excess Fat: Carefully drain any fat released from the chicken from the pan. Blot with paper towel if easier and keep the pan on the heat.
- Add Sauce and Steam: Pour in the sauce and shake the pan to distribute it evenly. Cover and cook for 1 minute.
- Reduce and Serve: Uncover and cook until the teriyaki sauce thickens and reduces, about 5 to 6 minutes, coating each thigh.
Teriyaki Chicken pairs perfectly with a variety of sides to make it a complete and satisfying meal. For a comforting option, try serving it with Garlic Browned Butter Baked Asparagus for a fresh, buttery crunch. If you want to keep things light, Cilantro Lime Cauliflower Rice makes a flavorful low carb base. For a little indulgence, balance the sweet-salty glaze with the creamy texture of Cheesy Bacon Bolognese Stuffed Sweet Potatoes.
Recipe FAQ’s
A heavy nonstick skillet or well seasoned cast iron pan is ideal. Both allow for even searing and prevent the sauce from burning while it reduces.
Mirin adds sweetness and depth to the sauce, but if you do not have it you can substitute with a little extra sake and sugar, or even apple juice in a pinch.
Simmer the sauce uncovered until it reduces and coats the back of a spoon. For extra thickness, you can stir in a small cornstarch slurry.
Garlic Teriyaki Chicken Thighs
Ingredients
- 4 cloves garlic smashed with the back of your knife
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons sake
- 2 tablespoons sugar
- 1 tablespoon oil
- 5 chicken thighs (about 19 ounces | 550 grams, skin off, bone in or out)*
- 2 green onions large, Australian shallots, sliced to serve
Instructions
- Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves.
- Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it.
- Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone.
- Drain any excess fat released from the chicken out of the pan (blot with paper towel if it’s easier).**See Notes.
- Pour in the sauce and shake the pan around to evenly distribute the sauce. Cover pan with a lid and cook for a further minute.
- Uncover and continue to cook until the teriyaki sauce thickens and reduces down (about 5-6 minutes). Coat each thigh in the sauce. Top with green onion (or shallot) slices. Serve immediately over steamed rice or vegetables.
Notes
*Make sure any fat is removed from the pan in Step 4, as this is what ensures a thick and glossy teriyaki sauce. DON’T skip this step!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sounds good I’m about I to try it out.