Easy teriyaki chicken thighs recipe that is easy, simple, quick, made on the stovetop, or can be baked in the oven. This teriyaki chicken is flavorful, sweet and savory, juicy, tender, and better than takeout.
6 pieces(1kg)Chicken thighsboneless skinless or bone in.
2tablespoonsApple Cider Vinegar
¼teaspoonBlack pepperor sriracha or cayenne pepper (to taste)
1tablespoonOilVegetable or sunflower oil
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 ½ 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.
Cut chicken into bite-size if you wish.
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.