Here’s a tasty and easy way to make Chicken Thighs in Teriyaki Sauce — juicy, flavorful, and perfect over rice or noodles. 🍗🍚🍶
Ingredients (serves 2–3)
- 4 Chicken Thighs, bone-in or boneless, skin-on or skinless
- 3 tbsp Soy Sauce
- 2 tbsp Mirin or substitute with 1 tbsp honey + 1 tbsp water
- 2 tbsp Sake (optional)
- 2 tbsp Brown Sugar
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tsp Sesame Oil
- Optional garnish: Sesame Seeds, sliced Green Onions
Instructions
- Prepare the sauce
- In a bowl, mix soy sauce, mirin, sake, brown sugar, garlic, ginger, and sesame oil until sugar dissolves.
- Cook the chicken
- Heat a skillet over medium heat and lightly oil it.
- Season chicken thighs lightly with salt and pepper.
- Sear chicken skin-side down first (if skin-on) for 4–5 minutes until golden brown. Flip and sear the other side.
- Add teriyaki sauce
- Pour the prepared sauce into the skillet. Reduce heat to medium-low.
- Simmer, turning chicken occasionally, until cooked through and sauce thickens slightly (about 10–12 minutes for boneless, 15–20 minutes for bone-in).
- Finish
- Remove chicken and spoon extra sauce over the top.
- Garnish with sesame seeds and green onions.
- Serve
- Serve hot over steamed Rice, noodles, or with stir-fried vegetables.
Tips
- For a glossy finish, remove chicken after cooking, reduce the sauce a little more, then pour over chicken.
- Skin-on chicken gives extra flavor, but skinless cooks faster.
- Add a pinch of chili flakes for a sweet-spicy twist.
I can also give a baked oven version of teriyaki chicken thighs that’s low-fuss and caramelized perfectly. Do you want that version?
