Skillet Teriyaki Chicken Thigh Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
13 mins
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Marinate Time
30 mins
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Total Time
48 mins
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Servings
4 servings
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Calories
198 kcal
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Course
Main Course, Lunch, Dinner
Skillet Teriyaki Chicken Thigh Recipe
Description
The Skillet Teriyaki Chicken Thigh recipe uses a marinade made from brown sugar, soy sauce, rice wine vinegar, minced garlic, and black pepper to infuse the chicken with classic teriyaki flavors. After marinating for at least 30 minutes, the chicken is pan-cooked covered over medium heat to ensure even cooking and juiciness. Removing the cover near the end allows the sauce to reduce and form a thick, glossy glaze that clings to the chicken. This method highlights the tender texture of boneless, skinless chicken thighs and balances sweetness with a mild tang from the vinegar. The glaze is pushed and flipped so the chicken pieces are evenly coated, enhancing the flavor in each bite. This dish works well served with steamed rice or stir-fried vegetables for a complete meal.
Ingredients
- 2 Tablespoons light brown sugar packed
- 2 Tablespoons soy sauce
- 1 teaspoon rice wine vinegar (red wine vinegar also works)
- 1 garlic minced, clove
- 1/8 teaspoon black pepper ground
- 20 oz. chicken thigh boneless, skinless
Instructions
- In a small bowl, add the brown sugar, soy sauce, vinegar, garlic, and pepper. Whisk to combine.
- Place the chicken in a large sealable plastic food storage bag. Pour the sauce into the bag with the chicken. Seal the bag. Gently massage and roll the chicken around in the bag to get it evenly coated in sauce.
- Place the bag on a plate in the refrigerator for a minimum of 30 minutes or up to two hours to marinate.
- Use tongs to transfer the chicken from the bag to a large nonstick skillet. Discard the remaining marinade.
- Cover the skillet and place it over medium heat. Cook for eight minutes.
- Remove the cover. Flip the chicken over. Cook for an additional five minutes, until it reaches an internal temperature of 165˚ Farhenheit.
- The excess teriyaki sauce will form a thick glaze in the bottom of the skillet. Push the chicken around in the pan so that it gets evenly coated in the glaze, flipping the chicken over as necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1/4th of the recipe | |
| Calories | 198kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 631mg | 26% |
| Potassium | 378mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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