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Skillet Teriyaki Chicken Thighs are easily cooked 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!
Table of Contents
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 Teriyaki Chicken 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?
If you love teriyaki as much as me, try thee recipes:
The Best Teriyaki Beef Meatballs
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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.
Sounds good I’m about I to try it out.