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Teriyaki Chicken Thighs

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Chicken
  • 4 chicken thighs
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
For the Teriyaki Sauce
  • ½ cup soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic
  • 1 teaspoon fresh ginger

Method
 

  1. Pat the chicken thighs dry with paper towels. If using bone-in thighs, trim any excess skin or fat if needed.
  2. Season the chicken with salt and black pepper, making sure both sides are evenly coated.
  3. Mix the soy sauce, honey, minced garlic, and grated fresh ginger in a small bowl until the honey is well incorporated.
  4. Heat the olive oil in a large skillet over medium-high heat until hot.
  5. Place the chicken thighs in the skillet and cook for about 4–6 minutes per side, until browned and the thickest part reaches 165°F (74°C).
  6. Pour the teriyaki sauce over the browned chicken and reduce the heat to medium.
  7. Let the chicken simmer in the sauce for about 5–7 minutes, turning the thighs occasionally so the sauce coats all sides.
  8. Continue cooking until the sauce becomes thicker and glossy and the chicken is fully cooked.
  9. Spoon the thickened teriyaki glaze over the chicken several times before removing the skillet from the heat.
  10. Let the chicken rest briefly, then serve warm with extra teriyaki sauce spooned over each piece.