Recipe Background
Ultimate Teriyaki Chicken is the end-all, be-all of homemade Japanese chicken! Each bite is coated in a sticky, savory, sweet, tangy sauce, elevating the succulent chicken thighs to new heights. It's actually easy to capture that delightful Japanese steakhouse flavor right in your own kitchen! Ultimate Teriyaki Chicken is going to be the ultimate in dinnertime happiness!
Ultimate Teriyaki Chicken is the end-all, be-all of homemade Japanese chicken! Each bite is coated in a sticky, savory, sweet, tangy sauce, elevating the succulent chicken thighs to new heights. It's actually easy to capture that delightful Japanese steakhouse flavor right in your own kitchen! Ultimate Teriyaki Chicken is going to be the ultimate in dinnertime happiness!
Ingredients
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon water
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons neutral-flavored oil divided
- 1 3/4 pounds chicken thighs boneless and skinless
- green onions optional, to taste, sliced, for garnish
Directions
- In a bowl, add the soy sauce, the brown sugar, the water, the garlic, the ginger, and 1 tablespoon of the oil and whisk to combine.
- In a shallow dish, add the chicken thighs, spreading them out evenly.
- Add the marinade evenly to the chicken thighs, making sure to turn each of the thighs to coat evenly.
- Transfer the dish to the refrigerator and let the chicken thighs marinate, turning the chicken thighs occasionally, for at least 30 minutes.
- In a large skillet over medium heat, add the remaining oil.
- Add the chicken thighs to the hot oil, discarding the leftover marinade.
- Cook the chicken thighs, flipping them once, until they reach an internal temperature of 165 degrees F and the juices run clear, about 5-7 minutes per side. The liquid in the skillet should reduce to a light coating like a glaze.
- Transfer the chicken thighs to a cutting board and allow them to rest for 5 minutes.
- Optionally, slice the chicken thighs into serving-sized pieces.
- Serve garnished with the green onions.
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