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

Description

This Skillet Teriyaki Chicken Thigh Recipe is a quick and flavorful way to enjoy tender, juicy chicken coated in a delicious homemade teriyaki glaze. Perfect for busy weeknights, this dish pairs beautifully with steamed rice or sautéed vegetables, delivering a satisfying Asian-inspired meal in under an hour.

Ingredients

Scale

For the Marinade

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

For the Chicken

20 oz. boneless, skinless chicken thighs

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Instructions

Prepare the Marinade
In a small bowl, whisk together the brown sugar, soy sauce, vinegar, minced garlic, and black pepper until fully combined.
Marinate the Chicken
Place the chicken thighs in a large sealable plastic food storage bag. Pour the prepared marinade into the bag, then seal the bag securely. Gently massage and roll the chicken in the marinade, ensuring each piece is evenly coated. Refrigerate the bag on a plate for at least 30 minutes and up to 2 hours to let the flavors penetrate.
Cook the Chicken (First Side)
Heat a large nonstick skillet over medium heat. Using tongs, transfer the marinated chicken from the bag into the skillet, discarding the leftover marinade. Cover the skillet and cook the chicken for 8 minutes.
Flip and Finish Cooking
Remove the skillet cover and flip the chicken over. Continue to cook uncovered for an additional 5 minutes, or until the internal temperature of the chicken reaches 165˚F, ensuring that it’s fully cooked and safe to eat.
Glaze the Chicken
As the chicken finishes cooking, the remaining teriyaki sauce in the skillet will reduce into a thick glaze. Roll and flip the chicken thighs in this glaze to coat them evenly, ensuring they are rich with flavor and shine before serving.

Notes

You can substitute chicken thighs with chicken breasts; however, adjust the cooking times as needed to ensure tenderness.
Pair this dish with white or brown rice and roasted vegetables for a complete meal.
For a touch of heat, consider adding a pinch of red chili flakes to the marinade.
To enhance the flavor further, top with toasted sesame seeds and chopped green onions before serving.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 6g
Sodium: 520
Fat: 9
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 29
Cholesterol: 130