Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily. Reduce the covered cooking time to about 6 minutes and uncovered time to 3-4 minutes, or until they reach 165°F internally. Consider pounding them to even thickness for more consistent cooking.

Is it safe to use the leftover marinade as a sauce?

No, never use marinade that's had raw chicken in it without cooking it thoroughly first. This recipe intentionally has you discard the marinade and instead relies on the glaze that develops naturally during cooking, which is perfectly safe.

My sauce burned before the chicken was done. What went wrong?

Your heat was likely too high. Next time, lower the temperature and make sure you're using a heavy-bottomed pan that distributes heat evenly. You can also add a tablespoon of water if you notice the glaze reducing too quickly.

Can I make this dish in advance for meal prep?

Definitely! This chicken is perfect for meal prep. It reheats well and actually tastes fantastic cold in salads or grain bowls. Make a double batch and enjoy easy lunches all week.

Skillet Teriyaki Chicken Thighs Recipe

Name: Skillet Teriyaki Chicken Thighs Recipe
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Cuisine: Asian
Ingredients: 2 tablespoons packed light brown sugar; 2 tablespoons soy sauce; 1 teaspoon rice wine vinegar (red wine vinegar also works); 1 garlic clove, minced; 1/8 teaspoon ground black pepper; 20 oz. boneless, skinless chicken thighs

This irresistible Skillet Teriyaki Chicken Thighs recipe transforms simple ingredients into a restaurant-quality meal with minimal effort. The chicken thighs cook to juicy perfection while creating their own sticky, sweet-savory glaze right in the pan. It’s the perfect solution for busy weeknights when you want something delicious without spending hours in the kitchen!

Why You’ll Love This Recipe

Incredibly Simple: Just mix, marinate, and cook – even kitchen beginners will succeed with this foolproof method.
Budget-Friendly: Chicken thighs are not only more flavorful than breast meat but typically cost less, making this a wallet-friendly dinner option.
One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more time to enjoy your evening.
Better Than Takeout: This homemade teriyaki delivers authentic flavor without the excessive sodium, sugar, and preservatives found in restaurant versions.

Ingredients You’ll Need

Brown Sugar: Creates that signature sticky-sweet teriyaki glaze and helps caramelize the chicken. Don’t substitute white sugar – the molasses in brown sugar adds depth you can’t replicate.
Soy Sauce: The foundation of our teriyaki flavor. I recommend low-sodium versions if you’re watching your salt intake, but regular works beautifully too.
Rice Wine Vinegar: Adds brightness and balances the sweetness. Red wine vinegar makes a great substitute if that’s what you have on hand.
Garlic: Fresh minced garlic provides an aromatic base that permeates the chicken. Pre-minced works in a pinch, but fresh will give you the best flavor.
Black Pepper: Just a touch adds subtle warmth without overpowering the other flavors.
Boneless Skinless Chicken Thighs: The star of the show! Thighs stay juicy and tender even with longer cooking times, making them more forgiving than breast meat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Teriyaki

Add a teaspoon of sriracha or a pinch of red pepper flakes to give your teriyaki a kick. The heat pairs wonderfully with the sweet glaze.

Ginger Teriyaki

Grate a tablespoon of fresh ginger into your marinade for a traditional Japanese flavor profile that adds warmth and complexity.

Pineapple Teriyaki

Add two tablespoons of pineapple juice to the marinade and throw in some fresh pineapple chunks during the last few minutes of cooking for a tropical twist.

Sesame Teriyaki

Add a teaspoon of sesame oil to the marinade and sprinkle with toasted sesame seeds before serving for a nutty finish.

How to Make Skillet Teriyaki Chicken Thighs

Step 1: Prepare the Marinade

In a small bowl, whisk together the brown sugar, soy sauce, rice wine vinegar, minced garlic, and black pepper until the sugar completely dissolves. The marinade should look glossy and smell fragrant.

Step 2: Marinate the Chicken

Place your chicken thighs in a ziplock bag and pour the marinade over them. Seal the bag, removing as much air as possible, then massage the bag to ensure every piece gets coated. Place the bag on a plate (to catch any potential leaks) and refrigerate for at least 30 minutes. For deeper flavor, let it marinate for up to two hours.

Step 3: Cook the Chicken

Using tongs, transfer the chicken pieces to a large nonstick skillet, leaving behind the excess marinade. Cover and cook over medium heat for 8 minutes without disturbing them – this allows the sugar to caramelize without burning.

Step 4: Finish and Glaze

Flip the chicken and cook uncovered for another 5 minutes until the internal temperature reaches 165°F. As the chicken finishes cooking, the marinade will reduce into a thick, glossy sauce in the pan. Move the chicken around to coat it evenly in this delicious glaze, flipping as needed to ensure both sides get that beautiful shine.

Pro Tips for Making the Recipe

Don’t Skip the Marinating: Even 30 minutes makes a significant difference in flavor depth. If you’re really pressed for time, poke a few holes in the chicken with a fork to help the marinade penetrate faster.
Use a Nonstick Skillet: The sugar in the marinade can stick to stainless steel or cast iron pans. Nonstick makes cleanup much easier.
Keep the Heat Medium: Too high and the sugar will burn before the chicken cooks through; too low and you won’t get that beautiful caramelization.
Let It Rest: Allow the chicken to rest for 5 minutes after cooking. This lets the juices redistribute, resulting in moister meat.

How to Serve

Perfect Pairings

Serve your teriyaki chicken over steamed white rice or brown rice to soak up all that delicious glaze. For a lower-carb option, cauliflower rice works wonderfully too.

Veggie Sides

Steamed broccoli, snap peas, or a simple Asian slaw make excellent companions. For an easy complete meal, toss some sliced bell peppers and broccoli florets into the pan during the last 5 minutes of cooking.

Garnish Options

Sprinkle with sliced green onions, sesame seeds, or a few drops of sriracha for color and extra flavor dimension.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the chicken continues to absorb the glaze.

Freezing

This chicken freezes beautifully! Portion cooked and cooled chicken into freezer-safe containers or bags and freeze for up to 3 months. I recommend freezing the chicken with any remaining glaze to keep it moist when reheated.

Reheating

For best results, thaw overnight in the refrigerator. Reheat gently in a covered skillet with a tablespoon of water added to restore moisture, or microwave at 70% power until just heated through. Be careful not to overcook during reheating, or the chicken may become tough.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily. Reduce the covered cooking time to about 6 minutes and uncovered time to 3-4 minutes, or until they reach 165°F internally. Consider pounding them to even thickness for more consistent cooking.
Is it safe to use the leftover marinade as a sauce?

No, never use marinade that’s had raw chicken in it without cooking it thoroughly first. This recipe intentionally has you discard the marinade and instead relies on the glaze that develops naturally during cooking, which is perfectly safe.
My sauce burned before the chicken was done. What went wrong?

Your heat was likely too high. Next time, lower the temperature and make sure you’re using a heavy-bottomed pan that distributes heat evenly. You can also add a tablespoon of water if you notice the glaze reducing too quickly.
Can I make this dish in advance for meal prep?

Definitely! This chicken is perfect for meal prep. It reheats well and actually tastes fantastic cold in salads or grain bowls. Make a double batch and enjoy easy lunches all week.

Final Thoughts

This Skillet Teriyaki Chicken Thighs recipe proves that incredible flavor doesn’t require complicated techniques or exotic ingredients. It’s the perfect back-pocket recipe for those nights when you want something satisfying without the fuss. The glossy, sweet-savory glaze and tender chicken will have everyone thinking you spent hours in the kitchen, when really, you barely lifted a finger. Give this a try tonight – I’m confident it will become a regular in your dinner rotation!