Teriyaki Chicken

Teriyaki Chicken – flavorful and juicy chicken thighs coated in a delicious homemade and easy Teriyaki sauce. Why get a Japanese take out when you can enjoy close-to-authentic version of this dish right at home – either cooked on stovetop or grilled!

Course Main

Cuisine Japanese

Prep Time 5

Cook Time 20

Marinating Time 1

Total Time 1 25

Servings - 5 pieces

Calories 299kcal

Author Imma

Ingredients

4-5 boneless skinless chicken thighs
Salt and pepper to taste
2 tablespoons (30 ml) soy sauce
3 tablespoons (37.5 g) brown sugar
1 teaspoon (5 ml) freshly squeezed lemon juice (or apple cider vinegar)
1 tablespoon (8 g) minced garlic
½ teaspoon ( 1 g) minced ginger
2 green onions , thinly sliced
¼ cup (62.5 ml) olive oil , divided

Instructions

Place chicken thighs in a large bowl and season with salt and pepper to taste, making sure all sides of the chicken are covered with seasoning.
In a medium size bowl, combine soy sauce, brown sugar, lemon juice, garlic, ginger, green onions and olive oil. Gently whisk ingredients together until fully combine.
Transfer spice mix to the chicken and mix until every part of the chicken is covered with spice. Cover bowl with plastic wrap and let it marinade for about 1 to 2 hours.
Heat oil a large 12 inch cast iron skillet (non sticky sauce pan) over medium-high heat. Using a thong, add in marinated chicken to the skillet making sure to shake off any excess spice. Sear both sides of the chicken until golden and lightly charred- about 8 to 10 minutes on each side depending on the thickness of your fillet.
Add in the marinade into the cooked chicken and continue to cook and toss chicken until the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste.
Grill Method. Using a tong, remove chicken from the sauce and discard any excess marinate. Preheat grill to medium- high heat. Place chicken on the grill and grill for about 4-5 minutes on each side, until you have a nice char – you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill. Do not overcook chicken. Remove from grill (or grill pan). Let it rest for 5 minutes, then serve immediately.
Garnish with green onions if desired and serve warm with rice, broccoli or any veggies of your choice.

Notes

Use light soy sauce (or the regular soy sauce) to reduce the sodium content in this dish.
Use a spoon to easily peel the ginger.
Garlic should be stored in a dry and cool place but not refrigerated.
When searing your chicken, make sure that the oil in the pan is hot before you add the meat. Do not overcrowd the pan when cooking the chicken.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition