When it comes to weeknight dinners, teriyaki chicken thighs have become my go-to meal. There’s something so satisfying about that sweet and savory sauce coating each piece of tender chicken. I started making this recipe years ago when I was looking for something that wouldn’t require hours in the kitchen but would still make everyone at the dinner table happy.
What I really love about this dish is how forgiving it is. Even on those nights when I’m juggling homework help and phone calls, I can pull it together without much fuss. The sauce comes together in minutes, and while the chicken bakes, I can get everything else done. My kids actually ask for this by name now, which any parent knows is pretty much the highest compliment a recipe can get.
Want to know the best part? You probably have most of these ingredients in your pantry right now. And once you try this version, you might never want to order takeout teriyaki again. It’s that good, and it’s that simple.
Why You’ll Love These Teriyaki Chicken Thighs
- Quick weeknight dinner – Ready in just 30-45 minutes, this recipe is perfect for those busy evenings when you need a satisfying meal without spending hours in the kitchen.
- Budget-friendly protein – Chicken thighs are not only more affordable than breast meat, but they’re also more flavorful and harder to overcook, making them perfect for beginners.
- Simple ingredients – With just a handful of basic Asian pantry staples, you can create a restaurant-quality teriyaki sauce that beats any store-bought version.
- Foolproof preparation – The straightforward cooking method and forgiving nature of chicken thighs means you’ll get juicy, flavorful results every time.
What Kind of Chicken Thighs Should I Use?
For teriyaki chicken, both boneless and bone-in chicken thighs will give you great results, though boneless ones are a bit easier to eat and cook more quickly. Dark meat from thighs stays juicier and more flavorful than chicken breast, making it perfect for this dish. When shopping, look for thighs that are similar in size so they’ll cook evenly, and try to choose pieces that have a nice pink color without any gray spots. While you can use skin-on thighs, skinless ones actually work better for teriyaki since they allow the sauce to coat the meat directly and soak up more of that tasty marinade.
Options for Substitutions
This teriyaki chicken recipe can be adapted with several easy substitutions if you’re missing some ingredients:
- Mirin: If you can’t find mirin, mix 1 tablespoon rice vinegar with 2 tablespoons white sugar as a replacement. Or use sweet marsala wine in the same amount as mirin.
- Sake: No sake? Use dry white wine, or mix 3 tablespoons water with 1 teaspoon rice vinegar. In a pinch, you can also use dry sherry or Chinese rice wine (shaoxing).
- Chicken thighs: While chicken thighs give the best results due to their fat content, you can use chicken breasts – just reduce cooking time by 2-3 minutes to avoid drying them out.
- Soy sauce: Regular soy sauce works great, but you can use tamari for a gluten-free option, or coconut aminos for a soy-free version (though the taste will be slightly different).
- Green onions: Feel free to skip these or replace with chives, thinly sliced regular onions, or a sprinkle of sesame seeds for garnish.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking teriyaki chicken thighs is rushing the sauce reduction process – a properly thickened teriyaki sauce should coat the back of a spoon and leave a clear path when you run your finger through it. Another common error is cooking the chicken on heat that’s too high, which can burn the sugary sauce before the chicken is fully cooked – instead, maintain a medium heat and keep a close eye on the caramelization process. To get the most flavor out of your dish, don’t skip the marination time (30 minutes minimum, but 2-4 hours is ideal), and make sure to pat the chicken dry before cooking to achieve better caramelization. For the best results, let the chicken rest for 5 minutes after cooking, allowing the juices to redistribute and the sauce to set slightly on the meat.
What to Serve With Teriyaki Chicken?
When it comes to serving teriyaki chicken, steamed white rice is the most natural choice – it soaks up all that delicious sauce perfectly! For a complete meal, I like to add some simple steamed or stir-fried vegetables like broccoli, snap peas, or bok choy on the side. If you want to switch things up, try serving it over brown rice or noodles like soba or udon. A simple cucumber salad with rice vinegar dressing also makes a refreshing side dish that balances out the sweet and savory flavors of the teriyaki sauce.
Storage Instructions
Keep Fresh: Got leftover teriyaki chicken? Place it in an airtight container with the sauce and pop it in the fridge. It’ll stay good for up to 4 days, and the flavors actually get even better as the chicken continues to soak up that yummy teriyaki sauce!
Freeze: These teriyaki chicken thighs are perfect for freezing! Let them cool completely, then place them in a freezer-safe container or bag with the sauce. They’ll keep well for up to 3 months. I like to freeze them in individual portions for easy weeknight dinners.
Reheat: To warm up your teriyaki chicken, place it in a covered skillet over medium-low heat until heated through, about 5-7 minutes. You can also microwave it in 30-second intervals, but the stovetop method helps maintain the texture better. If the sauce seems a bit thick, just add a splash of water while reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 85-95 g
- Fat: 50-60 g
- Carbohydrates: 30-40 g
Ingredients
- 4 garlic cloves (crushed)
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons sake
- 2 tablespoons granulated sugar
- 1 tablespoon cooking oil
- 5 chicken thighs (approximately 550 grams or 19 ounces, skinless, with or without bone)
- 2 large green onions (sliced for serving)
Step 1: Prepare the Marinade
In a small bowl, combine the crushed garlic, soy sauce, mirin, sake, and sugar.
Mix well until the sugar is completely dissolved.
This will be your flavorful teriyaki marinade for the chicken.
Step 2: Prepare the Chicken
Take each chicken thigh and pierce it all over with the tip of a sharp knife.
This helps to reduce the cooking time and allows the marinade to penetrate the meat more deeply, ensuring it is well-flavored throughout.
Step 3: Sear the Chicken
Heat a little oil in a non-stick pan or a well-seasoned skillet over medium heat.
Once hot, add the chicken thighs and sear them for about 7-8 minutes on each side until they are golden browned and nearly cooked through to the bone.
The exact cooking time may vary depending on the thickness of the thighs and the number of piercings made.
Step 4: Drain Excess Fat
Once the chicken is nearly cooked, carefully drain any excess fat released in the pan.
You can use a paper towel to blot out the fat if this is easier for you.
This step ensures the final dish is not greasy.
Step 5: Cook with the Marinade
Pour the prepared marinade over the chicken in the pan.
Gently shake the pan to distribute the sauce evenly.
Cover the pan with a lid and let it cook for an additional minute to allow the flavors to meld.
Step 6: Thicken the Sauce
Uncover the pan and continue cooking until the teriyaki sauce thickens and reduces, about 5-6 minutes.
Make sure to coat each chicken thigh thoroughly in the sauce as it reduces.
Once ready, top the chicken with green onion or shallot slices for added flavor and color.
Step 7: Serve
Serve the teriyaki chicken hot, ideally over a bed of steamed rice or alongside fresh vegetables to complete the meal.
Enjoy the rich, savory flavors of your homemade teriyaki chicken!