$6.34 RECIPE / $1.27 SERVING
This Teriyaki Chicken is an easy weekday supper dish and I think you’ll make it again and again.
It’s almost too simple to make, and who doesn’t enjoy teriyaki chicken?
The simple marinade transforms into a beautiful light glaze that coats delicious chicken thighs with just the right amount of salty, sweet, and savory taste for a quick and easy dinner. The leftovers are also tasty for lunch the next day.
WHAT ARE THE INGREDIENTS IN TERIYAKI SAUCE?
Grilled beef with a simple glaze of soy sauce, mirin, sake, and sugar is known as teriyaki in Japan. While still simple, my teriyaki sauce comes close to what you’ll get in bottled teriyaki sauce in the United States.
It has the traditional salty-sweet flavor of soy and sugar, but it also contains a hint of garlic and ginger for added depth. Check out this recipe from Just One Cookbook if you prefer the flavor of a real teriyaki sauce.
CHICKEN THIGHS OR BREASTS: WHICH IS BETTER?
You may use boneless, skinless chicken thighs or breasts, or even chicken tenders to make this teriyaki chicken. I use chicken thighs for this dish because they cook quickly and remain extremely soft and juicy.
Before marinating, be sure to fillet the chicken breasts into two thinner pieces or pound the chicken to a 12-inch thickness. This will help them cook in the skillet fast and evenly before the glaze burns.
HOW LONG SHOULD THE TERIYAKI CHICKEN BE MARINATED?
For optimal flavor, marinate your chicken for as little as 30 minutes or as long as a day.
This allows you to start marinating the chicken right before you start cooking, in the morning before you go to work, or even the night before. The longer it sits in the marinade, the more flavorful it will be!
HOW DO YOU SERVE TERIYAKI CHICKEN?
When I’m in a rush, I just serve my teriyaki chicken with long-grain white rice and steamed broccoli, but you could always spice things up by serving it alongside a Crunchy Cabbage Salad, Sesame Roasted Green Beans, or a Sesame Cucumber Salad.
EASY TERIYAKI CHICKEN
- 1/4 cup soy sauce ($0.24)
- 3 Tbsp. brown sugar ($0.12)
- 1 Tbsp. water ($0.00)
- 1 clove of garlic, minced ($0.08)
- 1 tsp grated fresh ginger ($0.10)
- 2 Tbsp. cooking oil, divided ($0.08)
- 1.75 lbs. boneless, skinless chicken thighs ($5.72)
- First, make the marinade. In a mixing dish, combine the soy sauce, brown sugar, water, garlic, ginger, and 1 tablespoon of cooking oil.
- Place the chicken in a shallow basin or dish and cover with the marinade. To make sure the chicken is evenly covered, turn it a couple of times. Allow the chicken to marinate in the refrigerator for 30 minutes to one day, turning it occasionally.
- Heat the remaining 1 tbsp cooking oil in a big skillet over medium heat when you’re ready to fry the chicken. When the pan is hot, add the chicken and discard the excess marinade.
- Cook for 5-7 minutes on each side, or until the liquid in the skillet has reduced to a light glaze on the chicken.
- Before slicing and serving, transfer the chicken to a cutting board and let it rest for about 5 minutes.
- Serving: 1 thigh
- Calories: 274 kcal
- Carbohydrates: 8 g
- Protein: 32 g
- Fat: 12 g
- Sodium: 792 mg
- Fiber: 1 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING TERIYAKI CHICKEN
- Begin by preparing the marinade. 1/4 cup soy sauce, 3 tablespoons brown sugar, 1 garlic clove, 1 teaspoon grated fresh ginger, 1 tablespoon water, and 1 tablespoon cooking oil combine in a mixing bowl.
- Pour the marinade over 1.75 pounds of boneless, skinless chicken thighs in a wide basin or dish (or a zip-top bag). To ensure that the chicken thighs are well coated in the marinade, flip them a few times. Marinate the chicken for at least 30 minutes, but up to a day (refrigerated). As the chicken marinates, turn it once or twice to ensure even cooking.
- Heat 1 tablespoon of cooking oil in a big skillet over medium heat when you’re ready to fry the chicken. Add the marinated chicken once the pan has reached a high temperature. The remaining marinade should be thrown away.
- Cook the chicken thighs in the skillet for 5-7 minutes on each side, or until cooked through and the extra liquid in the skillet has reduced to a light glaze.
- Before slicing and serving, set aside the cooked teriyaki chicken on a cutting board for about five minutes to rest.
This teriyaki chicken is moist and flavorful. It’ll be a hit with you!