0 from 21 votes
Teriyaki Chicken Thighs
Juicy teriyaki chicken thighs are cooked in a skillet and coated with a glossy, sweet homemade teriyaki sauce. You can make this dish in under 30 minutes and it's much healthier than take out!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 293 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 2 tablespoons low sodium tamari (if gluten-free) or soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons honey
- 2 slices (about ¼-inch thick) fresh ginger
- 1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
- salt and pepper
- 1 tablespoon neutral-flavored oil like safflower, peanut or grapeseed
- Sliced scallions and black sesame seeds for garnish (optional)
Instructions
- Mix the soy sauce, mirin, sake, honey, and ginger together in a small bowl. Set aside.
- Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken, presentation side down. Sear the chicken without moving it, until browned, 4-5 minutes. Flip the chicken over and cook another 7-8 minutes until done (cooking time will vary depending on the size of the thighs).
- Drain the fat from the pan (you can do this by blotting with a paper towel). This will help ensure a thick and glossy sauce.
- Carefully pour the sauce over the chicken. Turn the chicken often, coating it with the sauce. As the sauce cooks, it will thicken up. Continue cooking a few more minutes until most of the liquid has evaporated and the sauce forms a thick glaze on the chicken.
- Let the chicken rest for a few minutes, then slice it. Remove the ginger slices and spoon any extra sauce on top of the chicken. Garnish with scallions and sesame seeds, if desired. Serve with brown rice.
Cup of Yum
Notes
- digital thermometer
- You can use chicken breasts but thighs will be juicier. To cut down on saturated fat, buy boneless, skinless chicken thighs rather than skin-on chicken thighs.
- I like to use slices of fresh ginger in my sauce to infuse it with extra flavor as it simmers. You could grate the ginger into the sauce but I prefer to keep the sauce smooth and glossy without any graininess. Remove the ginger slices before serving.
- The best way to check if the chicken is done is to check it with a digital thermometer. The chicken is done when it reaches an internal temperature of 165°F.
- You can also bake these teriyaki chicken thighs in the oven. Put them in a baking dish cook at 400°F for 20-25 minutes until cooked to an internal temperature of 165°F.
Nutrition Information
Serving
0g
Calories
293kcal
(15%)
Carbohydrates
13g
(4%)
Protein
33g
(66%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
162mg
(54%)
Sodium
1065mg
(44%)
Potassium
443mg
(13%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
41IU
(1%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293
% Daily Value*
| Serving | 0g | |
| Calories | 293kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 1065mg | 44% |
| Potassium | 443mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.