Tired of dried-out chicken? Then I’d say it’s time you tried Teriyaki Chicken Thighs—they will not disappoint.
Instead of the ubiquitous boneless, skinless chicken breast, try cooking boneless, skinless chicken thighs tonight. They go perfectly with the teriyaki sauce. If you’re a white-meat-only kind of chicken person, don’t shy away from chicken thighs. Dark meat cooks up without the risk of drying out and results in a wonderfully juicy bite every time. The Teriyaki marinade ensures every bite is just-right sticky and sweet.
Chicken Teriyaki Thighs are easy enough for a weeknight. You can marinate them the night before and hit the ground running when you make dinner the next night. Flavorful without heat or spiciness, they are family friendly, too. Kids will gobble them up (and hopefully some of the veggies you serve with them!). For little ones, the boneless factor is nice as well; the chicken is easy to cut into finger food and doesn’t require working around bones.
Tell Me About Fresh Ginger
You’re probably familiar with ginger: gingerbread houses, gingerbread cookies, and ginger ale. But what about fresh ginger? It’s a very different animal than the dry, powdered ginger used in many baked goods. Fresh ginger, whether it’s grated, sliced, or chopped, has a peppery, pungent kick that dry ginger does not have. Although both fresh and dry originate from the gnarled ginger root (you can buy a whole ginger root in your produce section), the fresh ginger has essential oils that seep into everything it touches in a recipe. But if exposed to high temperatures over a long period of time, it loses some of its kick. Fresh ginger is best for recipes where you’re pan cooking or grilling. If you can’t find a whole ginger root to grate yourself, look for a tube of freshly minced ginger near the fresh herbs of your store’s produce section.
How do I prep and store this chicken?
Leftovers can be stored in the fridge for up to 4-5 days or in the freezer for up to a month in an airtight container. Gently reheat the chicken in the microwave or a skillet set on low. Be sure it reaches an internal temperature of 165°F though!
Amp up the flavor!
Before placing in the marinade, pierce each chicken thigh a few times with the tip of a sharp knife. You’re not slicing or cutting, just making little divots in the meat so that the amazing flavors of the marinade really soak into the meat. This easy trick amps up the flavor in each bite.
Can I grill these chicken thighs?
Yes! If you like maximum sear, you can use an indoor grill pan or even grill them outdoors. Just watch carefully as the thighs cook; the high sugar content of the marinade means that it can burn easily. You don’t want to end up with a burnt outside and an under-done inside. Always doublecheck your chicken with an instant-read thermometer: it should read at least 165°F.
Serving Suggestions
White rice, steamed broccoli, and a sprinkle of sesame seeds mixed with diced green onion: that’s really all you need for Teriyaki Chicken Thighs. Their flavor is nice and strong so simple sides work well. Other sides to consider include our Grilled Asparagus or Smoked Corn on the Cob. Of course, you can also use Teriyaki Chicken Thighs as a topper for your entree salad — fresh greens, onions, bell pepper, mandarin orange slices and a sesame salad dressing work well.
Teriyaki Chicken Thighs
Ingredients Â
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon water
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cooking oil divided
- 1 3/4 pounds boneless skinless chicken thighs
InstructionsÂ
- In a mixing bowl, combine soy sauce, brown sugar, water, minced garlic, grated ginger, and 1 tablespoon of cooking oil to create the marinade.
- Place the chicken thighs in a shallow dish and pour the marinade over them, ensuring they are well coated. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator, turning occasionally.
- Heat the remaining tablespoon of cooking oil in a large skillet over medium heat. Add the marinated chicken to the skillet, discarding any leftover marinade.
- Cook the chicken for 5-7 minutes on each side, or until fully cooked and the marinade has reduced to a glaze.
- Remove the chicken from the skillet and let it rest for 5 minutes on a cutting board before slicing. Serve warm.
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