Easy Teriyaki Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Marinate
30 mins
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Total Time
55 mins
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Servings
5 thighs
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Calories
274 kcal
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Course
Main Course, Dinner
Easy Teriyaki Chicken
Description
The recipe begins by combining soy sauce, brown sugar, water, minced garlic, grated fresh ginger, and half of the cooking oil to form a flavorful marinade. The chicken thighs are coated well and marinated in the refrigerator for at least 30 minutes up to one day, allowing the flavors to penetrate and tenderize the meat. The remaining oil is heated in a skillet before cooking the chicken to develop a slight glaze as the marinade reduces.
Each side of the chicken cooks about 5-7 minutes until fully cooked and the sauce thickens lightly to coat the meat. After resting, the chicken is ready to slice and serve. The combination of garlic and ginger enhances the savory and sweet elements of the soy sauce and brown sugar base, producing a balanced and rich taste.
This teriyaki chicken goes well with steamed rice or vegetables and is versatile enough for weekday dinners or meal prep. Using chicken thighs keeps the meat moist and flavorful, though chicken breasts can also be used if pounded thinner to ensure even cooking.
The notes explain that cooking oil helps the glaze adhere and prevents burning, while water thins the sauce to the right consistency. Fresh garlic and ginger contribute depth, and brown sugar adds richness. Adjustments to the marinade time and chicken cut can affect tenderness.
Ingredients
- 1/4 cup soy sauce $0.24
- 3 Tbsp brown sugar $0.12
- 1 Tbsp water $0.00
- 1 clove garlic $0.08, minced
- 1 tsp ginger $0.10, grated fresh
- 2 Tbsp cooking oil $0.08, divided
- 1.75 lbs. chicken thighs $5.72, boneless, skinless
Instructions
- Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
- Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
- When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
- Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
- Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.
Notes
- Use boneless, skinless chicken thighs for juicier and more tender results; breasts should be thinly pounded to cook evenly and quickly.
- Cooking oil aids in preventing the sauce from burning and helps form a glaze on the chicken.
- Water is added to balance the sauce thickness.
- Fresh minced garlic and grated ginger provide savory and sweet-spicy notes, while brown sugar adds richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5thighs
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1thigh | |
| Calories | 274kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Sodium | 792mg | 33% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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