Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add the marinated chicken (discard the leftover marinade in the bowl).
Cook for about 5–7 minutes on each side, or until the chicken is cooked through and the sauce in the pan reduces into a light, sticky glaze.
4. Rest and serve:
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.
savory flavor to tender chicken thighs. It’s satisfying, delicious, and the leftovers taste amazing for lunch the next day too!
My version of teriyaki sauce isn’t fully authentic, but it tastes really close to store-bought bottled sauces — just cheaper, fresher, and so easy to make. It keeps the chicken juicy, flavorful, and super soft.
Ingredients
1/4 cup soy sauce
3 Tbsp brown sugar
1 Tbsp water
1 clove garlic, minced
1 tsp grated fresh ginger
2 Tbsp cooking oil, divided
1.75 lbs boneless, skinless chicken thighs
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