Easy Teriyaki Chicken: Quick Weeknight Dinner Delight (Print Version)
Easy Teriyaki Chicken: Get sticky-sweet goodness on your table fast! My simple recipe promises juicy chicken with a rich, homemade sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-American
Dietary: Contains Soy, Gluten (unless modified)
# Ingredients:
→ Main Ingredients
01 -
4-6 bone-in, skin-on chicken thighs (about 2 lbs)
02 -
1 tbsp neutral oil (like canola or vegetable)
→ Teriyaki Sauce Base
03 -
1/2 cup low-sodium soy sauce
04 -
1/4 cup mirin
05 -
1/4 cup sake (Japanese cooking wine)
→ Flavor Boosters
06 -
1/4 cup packed light or dark brown sugar
07 -
1 tbsp freshly grated ginger
08 -
2 cloves garlic, minced
→ Thickener & Garnish
09 -
1 tbsp cornstarch
10 -
1-2 tbsp cold water (for slurry)
11 -
Optional: sesame seeds, sliced green onions for garnish
# Instructions:
01 -
First things first, pat those chicken thighs super dry with paper towels. This is a crucial step I often rush, and then I wonder why my chicken isn't getting that beautiful sear! Seriously, dry chicken means crispy skin and better browning. I usually trim off any excess skin or fat, but I leave a good amount for flavor. You want to see that golden-brown goodness later, trust me.
02 -
In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Give it a good stir until the sugar is dissolved. This is where the magic starts to happen! Take a little sniff – that sweet, savory aroma is just heavenly. I always taste a tiny bit here, just to make sure the balance is right for my palate, sometimes I add a tiny bit more sugar if I'm feeling extra sweet.
03 -
Heat a large skillet (cast iron is my favorite for this!) over medium-high heat. Add a splash of oil. Once hot, place the chicken thighs skin-side down. Don't crowd the pan! Let them sear undisturbed for about 5-7 minutes until the skin is beautifully golden brown and crispy. This step creates so much flavor; I sometimes get impatient and flip them too soon, but resist the urge!
04 -
Flip the chicken over, then pour your beautiful Easy Teriyaki Chicken sauce directly into the pan around the chicken. Bring it to a gentle simmer, making sure to scrape up any browned bits from the bottom of the pan – that's pure flavor right there! Reduce the heat to medium-low, cover, and let it simmer for about 15-20 minutes.
05 -
Remove the chicken from the pan and set aside. In a small bowl, whisk together cornstarch with a tablespoon or two of cold water to create a slurry. Pour this slurry into the simmering sauce in the pan, whisking constantly. Watch as it transforms, thickening into that luscious, glossy teriyaki glaze. It's so satisfying to see that happen!
06 -
Return the chicken to the pan, turning it to coat thoroughly in the thickened sauce. Let it simmer for another 2-3 minutes, allowing the sauce to really cling to the chicken. It should look incredibly shiny and inviting. The aroma filling your kitchen right now? That's the smell of a truly delicious homemade Easy Teriyaki Chicken, ready for your table!
# Notes:
01 -
Patting chicken dry is key for crispy skin, learned that the hard way!
02 -
Reheating on the stovetop is always better than the microwave for leftovers.
03 -
Try tamari for a gluten-free swap; it works beautifully!
04 -
Finishing under the broiler adds an amazing extra crispiness to the glaze.
# Equipment Needed:
01 -
Large skillet (cast iron recommended)
02 -
mixing bowls
03 -
whisk
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g