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5 from 1 vote

Garlic Teriyaki Chicken Thighs

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!
Servings: 5
Author: Karina - Cafe Delites


  • 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


  • 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.


*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!