Description
Juicy boneless skinless chicken thighs marinated in a flavorful teriyaki sauce, then pan-seared to perfection in a skillet. This quick and easy recipe delivers tender, savory chicken with a delicious glaze, perfect for a weeknight dinner or casual meal.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken thighs
Marinade
- 1/2 cup teriyaki marinade
Cooking
- 1 tbsp vegetable oil
- Salt and pepper to taste
Optional Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Marinate the chicken: In a large bowl, combine the boneless skinless chicken thighs with the teriyaki marinade. Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Prepare the skillet: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until hot but not smoking. This prepares the pan for searing the chicken evenly.
- Season the chicken: Remove the chicken thighs from the marinade and lightly season both sides with salt and pepper to enhance the flavor during cooking.
- Cook the chicken: Place the chicken thighs in the hot skillet and cook for about 5 to 7 minutes on each side. Turn carefully to ensure even cooking and a nice golden-brown sear. Continue cooking until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
- Rest the chicken: Remove the chicken from the skillet and let it rest on a cutting board or plate for a few minutes. This resting time allows the juices to redistribute, keeping the chicken moist and tender.
- Garnish and serve: Slice the rested chicken thighs and optionally sprinkle with sesame seeds and sliced green onions for added texture and flavor. Serve immediately while hot.
- Enjoy your meal: Serve the teriyaki chicken with steamed rice, vegetables, or your favorite side dishes for a complete and delicious dinner.
Notes
- Marinating the chicken longer (up to 2 hours) will deepen the flavor but do not exceed 4 hours to prevent the meat from getting mushy.
- If you prefer a thicker glaze, reduce the leftover marinade in a small saucepan over medium heat before serving.
- For a gluten-free option, ensure the teriyaki marinade is labeled gluten-free.
- Use a meat thermometer to guarantee the chicken is cooked safely to 165°F (75°C).
- Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days.
