Okay, let’s talk weeknight dinners! I’m *always* on the hunt for something quick, easy, and – most importantly – that the whole family will actually eat. And let me tell you, this Teriyaki Chicken recipe? It’s a total game-changer. There’s just something about that sweet and savory flavor that gets everyone excited. It’s a staple in our house, that’s for sure.

I’ve been making this recipe for, gosh, probably ten years now? My kids practically grew up on it! I’ve tweaked it here and there over the years, but this version? This is the one. It’s seriously the easiest thing ever to throw together after a long day, and trust me, the flavor is just *chef’s kiss*. Plus, the clean up is a breeze!

Why You’ll Love This Teriyaki Chicken Recipe

Quick and Easy Teriyaki Chicken

Seriously, who has time for complicated dinners during the week? Not me! This Teriyaki Chicken comes together in, like, half an hour. Marinate it in the morning, and you’re golden when dinnertime rolls around. Boom!

Flavorful and Family-Friendly Teriyaki Chicken

My kids are *super* picky, but they gobble this stuff up. The sweet and savory teriyaki sauce is just irresistible. It’s a total crowd-pleaser, even for the little ones (and the big ones who act like little ones, haha!).

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Teriyaki Chicken Ingredients

Alright, let’s gather our goodies! You’ll need: 1/4 cup of soy sauce – I usually just grab whatever low-sodium one I have on hand. Then, 3 tablespoons of packed brown sugar – that’s what gives it that yummy sweetness. We’ll also need 1 tablespoon of water, 1 clove of minced garlic (don’t be shy!), 1 teaspoon of grated fresh ginger (trust me, fresh is best!), and 2 tablespoons of cooking oil, divided. And of course, about 1.75 pounds of boneless, skinless chicken thighs. Chicken thighs are the best; they stay so juicy!

How to Make Teriyaki Chicken: Step-by-Step Instructions

Marinating the Teriyaki Chicken

First things first, let’s whip up that amazing teriyaki marinade! Grab a bowl and whisk together the soy sauce, brown sugar, water, minced garlic, and grated ginger. Add 1 tablespoon of the cooking oil to the marinade – it helps everything meld together. Now, pop your chicken thighs into a shallow dish or bowl, and pour that glorious marinade all over them. Make sure every piece is coated, okay? You’ll want to let that chicken hang out in the fridge for at least 30 minutes. But honestly? The longer, the better! I often let it marinate for a few hours, or even overnight. Just remember to give it a turn every now and then so it’s evenly flavored.

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Cooking the Teriyaki Chicken

Okay, time to get cookin’! Heat up the remaining 1 tablespoon of cooking oil in a large skillet over medium heat. Make sure it’s nice and hot before you add the chicken – you want a good sear! Now, carefully place the chicken in the skillet. And this is important: discard that leftover marinade! We don’t want to boil the chicken; we want it to get all nice and caramelized. Cook the chicken for about 5-7 minutes on each side, or until it’s cooked through. You’ll know it’s ready when it’s no longer pink inside and the juices run clear. The liquid in the skillet should reduce down to a light, glossy glaze that coats the chicken. Keep an eye on it, because the sugar in the marinade can burn if the heat’s too high.

Serving the Teriyaki Chicken

Almost there! Once the chicken is cooked, transfer it to a cutting board and let it rest for about 5 minutes before slicing. This helps keep it nice and juicy. Then, slice it up and serve it over a bed of fluffy rice with your favorite veggies. My favorite part is drizzling a little extra of that yummy glaze from the pan over the top. Enjoy!

Tips for the Best Teriyaki Chicken

Want to take your Teriyaki Chicken from good to *amazing*? I’ve got a few tricks up my sleeve! First, don’t skimp on the marinating time. Thirty minutes is okay in a pinch, but trust me, letting it soak for a few hours (or even overnight!) makes a HUGE difference. The flavor just gets deeper and richer.

Also, watch your skillet temperature! Medium heat is usually perfect, but you might need to adjust it depending on your stove. If the sauce starts to burn before the chicken is cooked through, turn the heat down a bit. And speaking of chicken, go for good quality thighs! They’re juicier and more flavorful than breasts, in my opinion. Plus, they’re less likely to dry out. Win-win!

Teriyaki Chicken Variations

Okay, so you’ve mastered the basic Teriyaki Chicken? Awesome! Now, let’s get a little crazy and mix things up! This recipe is seriously a blank canvas for all sorts of fun flavor combinations. My personal favorite? Adding a pinch of red pepper flakes to the marinade for a little kick. Ooh, or a dash of sesame oil for that extra nutty flavor!

You could also toss in some veggies while the chicken’s cooking. Broccoli florets, bell peppers, or even some sliced onions would be delish! Just add them to the skillet a few minutes before the chicken is done, so they get nice and tender. And if you’re feeling *really* adventurous, try adding a little pineapple chunks to the skillet for a sweet and tangy twist. Trust me, it’s SO good!

Serving Suggestions for Teriyaki Chicken

So, you’ve got this amazing Teriyaki Chicken…what do you serve with it? My go-to is always a big bowl of fluffy white rice. It soaks up that delicious sauce perfectly! But honestly? The possibilities are endless. Steamed broccoli, roasted asparagus, or even a simple side salad would be fantastic. Or, if you’re feeling fancy, try some stir-fried veggies. Yum!

Teriyaki Chicken FAQs

How long should I marinate the Teriyaki Chicken?

Okay, so you’re wondering about marinating time? Great question! I usually aim for at least 30 minutes, but honestly, the longer the better! If you can, marinate it for a few hours, or even overnight in the fridge. Just flip the chicken occasionally so it marinates evenly. Trust me, you’ll taste the difference!

Can I use chicken breast instead of thighs for Teriyaki Chicken?

Sure, you *can* use chicken breast! But, I’m gonna be real with you, chicken thighs are just way more flavorful and stay juicier. If you do use breast, just be careful not to overcook it, or it’ll get dry. Maybe reduce the cooking time by a minute or two per side. And maybe even pound the chicken breast a little thinner so it cooks faster and more evenly.

What is the best way to store leftover Teriyaki Chicken?

Got leftovers? Lucky you! Just pop the Teriyaki Chicken into an airtight container and store it in the fridge. It’ll keep for about 3-4 days. When you’re ready to eat it, you can reheat it in the microwave, in a skillet, or even in the oven. I like to add a splash of water or chicken broth when reheating it to keep it moist. Enjoy!

Nutritional Information for Teriyaki Chicken

Okay, quick disclaimer! The nutrition info can vary *a lot* depending on the exact ingredients you use (brands, etc.). So, this is just an estimate, not a super precise thing, okay?