Easy Teriyaki Chicken
This Easy Teriyaki Chicken is perfect for quick weeknight dinners, with a delicious salty, sweet, and savory flavor.
Equipment
- large skillet
Ingredients
Marinade
- ¼ cup soy sauce $0.24
- 3 tablespoon brown sugar $0.12
- 1 tablespoon water $0.00
- 1 clove garlic, minced $0.08
- 1 teaspoon grated fresh ginger $0.10
- 2 tablespoon cooking oil, divided $0.08
Chicken
- 1.75 lbs boneless, skinless chicken thighs $5.72
Instructions
Cooking Instructions
- Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 tablespoon of the cooking oil in a bowl.
- Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
- When ready to cook the chicken, heat the remaining 1 tablespoon cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
- Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
- Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.
Notes
You can make this teriyaki chicken with boneless, skinless chicken thighs or breasts, or even chicken tenders. If using chicken breasts, fillet them into two thinner pieces or pound to a ½-inch thickness before marinating for even cooking. Cooking Oil helps the sauce stick and prevents burning, while water thins the sauce to the correct consistency.
Nutrition
Serving: 1thighCalories: 274kcalCarbohydrates: 8gProtein: 32gFat: 12gSodium: 792mg
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