Making Garlic Teriyaki Chicken Thighs Recipe, Its Ingredients, Instructions

Without using an oven, skillet teriyaki chicken thighs are prepared on the stove. This recipe is a family favorite and is superior to any teriyaki you can buy at the supermarket!

Thank goodness I have a simple recipe for Garlic Teriyaki Chicken Thighs so I won’t need any more Japanese food!

Not only are the chicken thighs glossy, juicy, and delicious, but they are also doused in a gorgeously rich teriyaki sauce. The method we use to prepare this chicken ensures that the teriyaki sauce is heated through the chicken.

Can I just say the word “flavor” please? FLAVOUR. This Teriyaki recipe is given a whole new flavor dimension by the use of garlic.

Along with this Simple Garlic Teriyaki Chicken Thighs and this Teriyaki Glazed Salmon, this recipe is incredibly straightforward and straightforward, no fail. You will only prepare the sauce before cooking anything else.

Then, without any marinating, you will fry the chicken thighs until they are barely cooked through. Finally, you will add the sauce. I did say simple, after all.

You will garnish with green onion slices after the sauce has thickened and is covering the chicken thighs, just for fun.

Knives and forks are far overrated when eating juicy Teriyaki chicken thighs, so you’re going to eat with your hands or your fingers. AmIRight?

INGREDIENTS of Garlic Teriyaki Chicken Thighs

• 4 cloves of garlic, smashed with the back of your knife
• 1/4 cup soy sauce
• 3 tablespoons mirin
• 3 tablespoons sake
• 2 tablespoons sugar
• 1 tablespoon oil
• 5 chicken thighs (about 19 ounces | 550 grams, skin off, bone in or out)*
• 2 large green onions (Australian shallots), sliced, to serve

INSTRUCTIONS for Garlic Teriyaki Chicken Thighs

1. In a small bowl, combine the smashed garlic, soy sauce, mirin, sake, and sugar until the sugar melts.
2. To achieve a quicker cook time, pierce each chicken thigh all over with the tip of a sharp knife. Additionally, it allows the sauce to penetrate the chicken rather than just coat it.
3. In a high-quality nonstick pan or seasoned skillet, heat the oil over medium heat. Depending on the thickness of each chicken thigh and the number of slits made, sear the chicken for about 7-8 minutes on each side, or until golden brown and almost cooked through to the bone.
4. Any extra fat that the chicken discharged into the pan should be drained out (or, if it’s simpler, blotted with paper towels). (See Notes)
5. To distribute the sauce evenly, pour the sauce into the pan and shake it.
   Cook for one more minute with a cover on the pan.
6. Once the teriyaki sauce thickens and reduces down, uncover and continue cooking (about 5-6 minutes). Place the sauce on each thigh. Add slices of green onion (or shallot) on top. Over steaming rice or vegetables, serve right away.

NOTES

• * I used tenderloins of chicken. Your thighs’ size will affect how long they need to cook. They will cook more quickly the more cuts you make through the flesh. * To produce a thick and glossy teriyaki sauce, make sure all fat is eliminated from the pan in Step 4. DO NOT omit this phase!