Teriyaki Chicken Thighs Recipe
Easy teriyaki chicken thighs recipe that is easy, simple, quick, made on the stovetop, or can be baked in the oven. This Japanese teriyaki chicken is flavorful, sweet and savory, juicy, tender, and better than takeout.
Easy Teriyaki Chicken Thighs Recipe
This Teriyaki chicken thighs recipe is a game changer! Sticky, sweet, juicy, tender chicken teriyaki that is tasty to the inside and better than takeaway.
We love Asian chicken recipes and these 30 minutes skillet teriyaki chicken thighs are packed full of flavor and simply delicious.
This recipe is made on the stove but can also be baked in the oven.
The teriyaki marinade is made with 6 simple ingredients. The sauce is made from scratch and better than store-bought.
You will love this recipe as it is easy and quick recipe that cooks in just 20 minutes.
It’s tested, trusted and you can’t go wrong with it.
I have used skinless boneless chicken thighs but you can also use bone in chicken thighs or chicken breasts.
It’s perfect served on rice, mashed potatoes, or noodles. Let me show you how to make it.
Related: Air fryer teriyaki chicken breast
Ingredients
Chicken thighs– Use skinless boneless chicken thighs or skin on, bone in chicken thighs. Cooking time differs so check the tips section below for cooking time.
Honey or sugar – Use raw honey but in the absence of this, use brown sugar.
Soy sauce – You can use low sodium soy sauce or mix both low sodium and the
Apple cider vinegar
Mirin
Garlic
Ginger
Black pepper– Substitute with cayenne pepper, sriracha sauce or any pepper of choice.
Cornflour– This is to thicken the sauce.
Salt
How to Make Teriyaki Chicken Thighs
Make the marinade – Add honey, soy sauce, apple cider vinegar, black pepper, garlic, cornflour, salt, and sesame oil to a bowl. Mix together till it’s well combined.
Marinate– Pat chicken dry with a kitchen towel, add in a bowl then pour 1/2 of the marinade on it. Ensure the marinade touches all parts of the chicken.
Keep the remaining marinade that hasn’t touched raw chicken in the fridge.
Cover the bowl with clingfilm and put in the fridge for 1-2 hours for the chicken to marinate.
Cook – Place a skillet on medium heat, then add in a tablespoon of oil.
Add in the chicken thighs and sear and cook the side for 5 minutes. Turn it over and cook for another 5 minutes.
Add in the remaining marinade and cook till it thickens. This takes about 3 minutes.
Serve– Take off heat and serve immediately.
Teriyaki Chicken Thighs Recipe
Equipment
- Skillet or frying pan
- bowl
Ingredients
- 6 pieces (1kg) Chicken thighs boneless skinless or bone in.
- 3 tablespoons Honey
- 1/4 cup Soy sauce
- 2 tablespoons Apple Cider Vinegar
- 3 tablespoons Mirin
- 1/4 teaspoon Black pepper or sriracha or cayenne pepper (to taste)
- 4 cloves Garlic minced
- 1 thumbsize Ginger grated
- 1 tablespoon Oil Vegetable or sunflower oil
- 2 tablespoons Cornflour to thicken
Instructions
- Make the marinade – Add honey, soy sauce, apple cider vinegar, black pepper, garlic, cornflour, salt, and sesame oil to a bowl. Mix together till it's well combined.
- Marinate– Pat chicken dry with a kitchen towel, add in a bowl then pour 1/2 of the marinade on it. Ensure the marinade touches all parts of the chicken. Keep the remaining marinade that hasn't touched raw chicken in the fridge.Cover the bowl with clingfilm and put in the fridge for 1-2 hours for the chicken to marinate.
- Cook – Place a skillet on medium heat, then add in a tablespoon of oil.Add in the chicken thighs and sear and cook the side for 5 minutes. Turn it over and cook for another 5 minutes.Add in the remaining marinade and cook till it thickens. This takes about 3 minutes.
- Serve– Take off heat and serve immediately.
Notes
- Cut chicken into bite-size if you wish.Â
- You can use bone in chicken thighs but note that will take longer to cook so add additional 10 minutes then check if it’s done.
- Don’t like or have black pepper?you can use cayenne pepper or sriracha sauce instead. Also, you can adjust the quantity of pepper to how hot you like it.
- The marinade can be made ahead and stored in the fridge for up to 2 days.
- It’s best to marinate the chicken in the fridge for at least 1 hour or longer.
- You can make the sauce ahead and store it in the fridge where it will last for up to 3 days.
- If using skin-on chicken and baking it in the oven, cover with foil then remove foil 6 minutes to the end of the cooking time. This prevents the top from getting burnt and to get a nicely browned top.
Nutrition
Make it In the oven
To make it in the oven, pat chicken dry with a kitchen towel, add in a bowl then pour the marinade on it.
Cover the bowl with it’s cover or clingfilm and put it in the fridge to marinate for 1-2 hours.
After marinating, bring out of the fridge, and arrange in a baking pan, or cast iron skillet, pour the marinade over it, then place the baking pan in the oven.
Bake at a temperature of 200C for 20 minutes. Halfway through baking, scoop the sauce on top of the thighs or turn the chicken over in the pan.
10 minutes to the end of the cooking time, bring the dish out and add in cornflour slurry (this is to thicken the sauce).
When it’s coooked, bring it out of the oven, and serve.
What to Serve with
There are many options of what to serve this teriyaki chicken with including:
Rice – long grain rice, Chinese fried rice, brown rice
Potatoes– Mashed potatoes, baked potatoes.
Noodles like lo mein, ramen
Pasta such as spaghetti, linguine, or short pastas like penne or
Vegetables– Steamed, roasted or boiled vegetables.
How To Store
You can make ahead and store or if you have leftovers. Just leave to cool then put in a sealable container and store it in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge and reheat on the stovetop. The sauce might have thickened so you might have to thin it by adding some water when reheating to thin the sauce.
If reheating in the microwave, heat on high for 2 minutes and if not heated through in that time, add more time but check every 1 minutes so it doesn’t dry out.
You can also reheat in the air fryer or oven.
Pro Tips
- Cut the chicken into bite-size if you wish.Â
- You can use bone in chicken thighs but note that will take longer to cook so add additional 10 minutes then check if it’s done.
- Don’t like or have black pepper?you can use cayenne pepper or sriracha sauce instead. Also, you can adjust the quantity of pepper to how hot you like it.
- The marinade can be made ahead and stored in the fridge for up to 2 days.
- It’s best to marinate the chicken in the fridge for at least 1 hour or longer.
- You can make the sauce ahead and store it in the fridge where it will last for up to 3 days.
- If using skin-on chicken and baking it in the oven, cover with foil then remove foil 6 minutes to the end of the cooking time. This prevents the top from getting burnt and to get a nicely browned top.Â
- Can you use chicken breasts.
- You can garnish with spring onions or sesame seeds.
More Chicken Recipes
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