Skillet Teriyaki Chicken Thighs

A simple and comforting meal featuring juicy chicken thighs coated in a flavorful homemade teriyaki sauce, perfect for sharing with loved ones.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken thighs Tender and juicy, thighs are the secret to this dish's succulence.
1 tablespoon olive oil For searing and a hint of richness.
1/4 cup soy sauce Tamari or reduced-sodium options work well for a healthier twist.
2 tablespoons honey Adds that sweet depth; agave syrup is a fine substitute.
1 tablespoon rice vinegar A touch to balance flavors; apple cider vinegar can do the trick too.
2 cloves garlic, minced Freshly minced gives the best aroma and flavor.
1 inch piece ginger, grated This adds a beautiful warmth; you can also use ground ginger in a pinch.

Garnishes

sesame seeds They add a finishing crunch.
chopped green onions Adds color and flavor.

Method

Preparation

In a large skillet over medium-high heat, add the olive oil. Allow it to shimmer.

Cooking

Carefully add the chicken thighs to the pan. Sear them for about 5-6 minutes on each side until they are golden brown.
In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
Once the chicken is golden, pour the sauce over it, reducing the heat to medium-low. Let it simmer for about 5-7 minutes, basting the chicken with the sauce until thickened and sticky.
Sprinkle sesame seeds and green onions over the top for garnish.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat, adding a dash of water or broth to keep things juicy. Don’t overcrowd the pan, and consider using a meat thermometer to ensure chicken reaches an internal temperature of 165°F.