Skillet Teriyaki Chicken Thigh Recipe
The easiest chicken recipe ever! Chicken thighs are marinated in teriyaki sauce and sautéed in a skillet.
Servings: 4 servings
Calories: 198kcal
Ingredients
- 2 Tablespoons packed light brown sugar
- 2 Tablespoons soy sauce
- 1 teaspoon rice wine vinegar (red wine vinegar also works)
- 1 garlic clove minced
- 1/8 teaspoon ground black pepper
- 20 oz. boneless skinless chicken thighs
Instructions
- In a small bowl, add the brown sugar, soy sauce, vinegar, garlic, and pepper. Whisk to combine.
- Place the chicken in a large sealable plastic food storage bag. Pour the sauce into the bag with the chicken. Seal the bag. Gently massage and roll the chicken around in the bag to get it evenly coated in sauce.
- Place the bag on a plate in the refrigerator for a minimum of 30 minutes or up to two hours to marinate.
- Use tongs to transfer the chicken from the bag to a large nonstick skillet. Discard the remaining marinade.
- Cover the skillet and place it over medium heat. Cook for eight minutes.
- Remove the cover. Flip the chicken over. Cook for an additional five minutes, until it reaches an internal temperature of 165˚ Farhenheit.
- The excess teriyaki sauce will form a thick glaze in the bottom of the skillet. Push the chicken around in the pan so that it gets evenly coated in the glaze, flipping the chicken over as necessary.
Video
Nutrition
Serving: 1/4th of the recipe | Calories: 198kcal | Carbohydrates: 7g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 631mg | Potassium: 378mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg