If you’re a fan of quick weeknight dinners, you’ll definitely love this Easy Teriyaki Chicken recipe. It’s so simple to make that you’ll find yourself coming back to it time and time again. And let’s be honest, who doesn’t enjoy teriyaki chicken? The marinade effortlessly transforms into a delightful glaze, balancing the perfect blend of salty, sweet, and savory flavors that coat the succulent chicken thighs. It’s a satisfying and straightforward meal that will leave you wanting more. Plus, the leftovers make for a delicious lunch the following day. 😉
What’s in Teriyaki Sauce?
The traditional teriyaki from Japan consists of grilled meat coated with a straightforward glaze comprising soy sauce, mirin, sake, and sugar. However, my teriyaki sauce, although relatively simple, bears some resemblance to the bottled teriyaki sauce found in the United States. It possesses the fundamental salty-sweet taste of soy and sugar, but with the addition of a hint of garlic and ginger, providing an extra layer of complexity. Should you desire the authentic flavor of a traditional teriyaki sauce, I recommend referring to the recipe available on Just One Cookbook.
Which is Best, Chicken Thighs or Breasts?
This teriyaki chicken can be prepared using boneless, skinless chicken thighs, breasts, or even chicken tenders. Personally, I prefer using chicken thighs for this recipe as they are quick to cook and remain incredibly tender and juicy. However, if opting for chicken breasts, it is essential to either fillet them into two thinner pieces or pound them to a ½-inch thickness prior to marinating. This will facilitate quick and uniform cooking in the skillet, preventing the glaze from burning.
How Long Should I Marinade the Teriyaki Chicken?
For optimal flavor, you have the choice to marinate your chicken for as short as 30 minutes or as long as a whole day. This grants you the freedom to commence marinating right before cooking dinner, in the morning prior to heading to work, or even the previous night. The longer the marination period, the more delectable the chicken becomes!
What to Serve with Teriyaki Chicken
If I’m pressed for time, I opt for a straightforward combination of long-grain white rice and steamed broccoli. However, to add a touch of excitement to your meal, consider complementing your teriyaki chicken with options like a flavorful Crunchy Cabbage Salad, delectable Sesame Roasted Green Beans, or a refreshing Sesame Cucumber Salad.
How to Make Teriyaki Chicken – Step by Step Photos
To begin, prepare the marinade by combining ¼ cup of soy sauce, 3 tablespoons of brown sugar, 1 minced garlic clove, 1 teaspoon of freshly grated ginger, 1 tablespoon of water, and 1 tablespoon of cooking oil in a bowl.
In a wide bowl or dish (or a zip top bag), place approximately 1.75 lbs. of boneless, skinless chicken thighs. Pour the marinade over the chicken thighs, ensuring they are fully coated by flipping them a few times. Allow the chicken to marinate for 30 minutes or up to a whole day in the refrigerator, turning it occasionally during the marinating process.
When you’re prepared to cook the chicken, warm up a large skillet over medium heat and add one tablespoon of cooking oil. Once the oil is hot, place the marinated chicken in the skillet. Remember to discard any leftover marinade.
Place the chicken thighs in the skillet and cook them for approximately 5-7 minutes on each side. Ensure the chicken is fully cooked and the excess liquid in the skillet has transformed into a delicate glaze coating the chicken.
Move the cooked teriyaki chicken onto a cutting board and let it rest for approximately five minutes prior to slicing and serving.
You’re going to absolutely adore this teriyaki chicken – it’s incredibly succulent and packed with deliciousness!
