There’s something about teriyaki chicken that just screams comfort and nostalgia to me. It’s like a cozy hug from your favorite blanket on a rainy day—sticky, sweet, with just the right amount of tang. The best part? You don’t have to be a master chef to whip up this delightful dish that’s perfect for any dinner, whether it’s a casual Tuesday night or a special occasion.
Steps
- Prepare the Marinade: Combine soy sauce, brown sugar, minced garlic, grated ginger, water, and 1 tablespoon of cooking oil in a bowl. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Place boneless, skinless chicken thighs in a shallow dish or a resealable bag. Pour the marinade over the chicken, ensuring it is fully coated. Refrigerate and let it marinate for at least 30 minutes or up to 24 hours, turning occasionally.
- Cook the Chicken: Heat the remaining tablespoon of cooking oil in a large skillet over medium heat. Remove the chicken from the marinade and place it in the skillet, discarding the used marinade.
- Finish Cooking: Cook the chicken for 5-7 minutes on each side until fully cooked and the glaze has thickened slightly. Ensure the internal temperature of the chicken reaches 165°F (75°C).
- Rest and Serve: Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes. Slice and serve the teriyaki chicken with your choice of side dishes.
Ingredients
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon water
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cooking oil, divided
- 1.75 pounds boneless, skinless chicken thighs
Nutritional Values
Calories: 1096kcal | Carbohydrates: 32g | Protein: 128g | Fat: 48g | Sodium: 3168mg | Fiber: 4g
FAQ
- Can I use chicken breasts instead of thighs for this recipe?
- Yes, you can substitute chicken breasts for thighs in this teriyaki chicken recipe. However, it’s recommended to fillet the breasts into two thinner pieces or pound them to a ½-inch thickness to ensure they cook quickly and evenly without burning the glaze.
- How long should I marinate the chicken for the best flavor?
- You can marinate the chicken for as little as 30 minutes or up to a full day in the refrigerator. The longer the chicken marinates, the more flavorful it will become, giving you flexibility based on your schedule.
- What are some good side dishes to serve with teriyaki chicken?
- Teriyaki chicken pairs well with simple sides like long-grain white rice and steamed broccoli. For a more interesting meal, you can serve it with dishes like Crunchy Cabbage Salad, Sesame Roasted Green Beans, or Sesame Cucumber Salad.
- How should I store leftover teriyaki chicken, and how long will it last?
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze it for up to 3 months by placing individual portions in Ziploc baggies. Thaw overnight in the refrigerator before reheating.
- What is the purpose of the cooking oil and water in the marinade?
- Cooking oil helps the sauce adhere to the chicken and prevents it from burning during cooking, while water helps achieve the right consistency for the sauce.
Tips
- Marinate the chicken for at least 30 minutes, but for the best flavor, consider marinating it up to a full day. This flexibility allows you to prepare the chicken in advance, ensuring it absorbs the maximum taste from the marinade.
- If using chicken breasts instead of thighs, slice them into thinner pieces or pound to a ½-inch thickness before marinating. This step ensures they cook evenly and quickly without burning the glaze.
- After cooking, allow the chicken to rest for about five minutes before slicing. This resting period helps the juices redistribute, keeping the chicken tender and juicy.
- For optimal storage, keep leftover teriyaki chicken in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Consider portioning out individual servings in freezer bags for easy thawing and reheating.
Equipment
- Large Skillet
- Cutting Board
