Skillet Teriyaki Chicken Thighs are cooked right on the stove without needing an oven! Better than any store bought teriyaki, this recipe is a family favourite!
No more Japanese takeout for me thanks I’ve got an easy Skillet Teriyaki Chicken Thighs recipe!
Glossy, juicy and tender chicken thighs are not just coated in a beautifully thick teriyaki sauce. The way we cook this chicken guarantees teriyaki sauce being cooked right through the chicken! Um, can I just say one word: flavour. FLAVOUR. Adding garlic in this recipe takes this Teriyaki recipe to a whole new world of flavour.
A super simple and easy, no fail recipe, right up there with this Simple Chicken Teriyaki Stir Fry, and this Teriyaki Glazed Salmon. The only pre-cooking thing you’re going to do is create the sauce. Then you’re going to sear your chicken thighs without any marinading time, until just cooked through; and then pour in your sauce. Well, I did say simple.
After the sauce has thickened and is coating your chicken thighs, you’re going to garnish with green onion slices, just because. You’re going to eat with your hand / fingers, because knives and forks are severely overrated when eating juicy, Teriyaki chicken thighs. AmIRight?
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- 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 large green onions (Australian shallots), sliced, to serve
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Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves.
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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.
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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.
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Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).**See Notes.
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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.
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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.
*I used small chicken thighs. Cook time will depend on the size of your thighs. The more incisions you make through the flesh, the faster they will cook!
**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!
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sal says
green onions are called spring onions in Australia
Joanne says
Looking for the chicken thigh recipe with oyster sauce. Slow cooker isrd
Karina says
You can find any of my recipes at cafedelites.com and search for any recipe or keyword that you are looking for. Here are the recipes I have with chicken thighs and oyster sauce. https://cafedelites.com/?s=chicken+thighs. Enjoy!!
Sheri says
Looks delicious. Forgive me, but I am confused as to whether or not to remove the chicken after Step 3, while cooking the Teriaki sauce.
Thanks!
Sabrina says
This recipe caught my eye since I’ve been using cooking thighs in a lot of recipes lately, much more flavor than skinless, boneless, thank you for sharing this!
Jamie | Hola Croqueta says
Oh my! I’m getting hungry just reading this!
Nisha @ Honey What's Cooking says
This looks so delicious. Love your recipes.
Mary says
This looks like a good quick meal with most of the ingredients already waiting in the pantry/fridge – just need the chicken!! Looking forward to making this. Flavoursome and nice and juicy. Thankyou for the recipe. It’s on for tomorrow night. ?