If you’re looking for the ultimate weeknight dinner that’s quick, flavorful, and downright comforting, let me introduce you to Boneless Skinless Chicken Thighs with Teriyaki Marinade. This dish is everything you want in a homemade meal: juicy chicken thighs marinated in a tangy-sweet teriyaki sauce, seared or grilled to perfection, and kissed with those unmistakable umami flavors. Whether you’re craving Asian-inspired comfort food or need something all family members will cheer for, this recipe is pure gold every single time.
Ingredients You’ll Need
It’s amazing how just a handful of ingredients can create something so crave-worthy. Each item here is essential, contributing to that shiny, sweet-salty depth we all love. You’ll find everything you need in the pantry or produce drawer!
- Boneless skinless chicken thighs: The star of the show! These stay incredibly juicy and absorb marinade beautifully.
- Low-sodium soy sauce: The salty, umami-rich backbone for the teriyaki flavor, while keeping saltiness in check.
- Honey: Adds that irresistible sticky sweetness and helps the marinade caramelize.
- Brown sugar: Deepens the sweetness and gives a subtle molasses notes to the sauce.
- Rice vinegar: Brightens and adds a necessary tang to balance all the sweetness.
- Sesame oil: Brings a toasty, nutty aroma typical of classic teriyaki.
- Garlic (minced): Fresh, savory notes that infuse the marinade with bold flavor.
- Fresh ginger (grated): Zesty, peppery freshness that’s signature to teriyaki marinades.
- Cornstarch mixed with water (optional): For thickening the teriyaki sauce into a luscious glaze, if desired.
- Green onions (sliced): For that fresh, crisp finish over your chicken.
- Sesame seeds (optional): A sprinkle adds crunch and visual pop—totally worth it!
How to Make Boneless Skinless Chicken Thighs with Teriyaki Marinade
Step 1: Whisk Together the Marinade
In a mixing bowl, whisk together your soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until everything is smooth and blended. This is where the magic starts—the combination smells so amazing, you’ll want to bottle it for everything!
Step 2: Marinate the Chicken Thighs
Add your boneless skinless chicken thighs to a large resealable bag or shallow dish. Pour all that dreamy teriyaki marinade over the chicken, making sure each thigh is coated. Press out any excess air from the bag, seal it, and refrigerate for at least one hour (though overnight brings even bigger flavor!).
Step 3: Preheat and Prepare Your Cooking Surface
When you’re ready to cook, preheat your grill or skillet to medium heat. This gives you a golden, slightly charred exterior on your chicken—pure Japanese takeout vibes in your own kitchen. If you saved the marinade for a sauce, pour it into a saucepan and get it simmering.
Step 4: Cook the Chicken Thoroughly
Remove the chicken thighs from the marinade (discard after use, unless you’re making sauce). Grill or sear the chicken for 5-7 minutes on each side. You’re looking for a beautiful golden color and an internal temp of 165°F; the kitchen will be filled with amazing aroma at this point!
Step 5: Simmer and Thicken the Teriyaki Sauce (Optional)
If you’re transforming that reserved marinade into a sauce, make sure to bring it to a full rolling boil first for food safety. Simmer for 5-7 minutes, then whisk in the cornstarch slurry to create a thick, glossy glaze that’s ready to drizzle over your finished chicken.
Step 6: Garnish and Serve
Place the cooked boneless skinless chicken thighs with teriyaki marinade on a platter, drizzle with your homemade sauce, and shower with sliced green onions and sesame seeds. It’s a moment worth savoring!
How to Serve Boneless Skinless Chicken Thighs with Teriyaki Marinade
Garnishes
Finish your Boneless Skinless Chicken Thighs with Teriyaki Marinade with a sprinkle of fresh green onions and sesame seeds! These not only add crunch and a burst of color, but also tie everything together visually for a feast that looks as good as it tastes.
Side Dishes
This dish genuinely loves steamed jasmine rice, fluffy white or brown, or even a simple bowl of cauliflower rice for a lighter twist. For veggies, go for quick-stirred bok choy, broccoli, or crisp snap peas—they soak up the teriyaki sauce and taste like restaurant fare!
Creative Ways to Present
Try slicing the chicken thighs and layering them over sushi bowls, popping them on skewers for appetizers, or stuffing them into bao buns with pickled veggies for a fun party dish. Leftovers? Toss them into a salad or wrap for lunch with extra teriyaki drizzle.
Make Ahead and Storage
Storing Leftovers
Let the chicken cool completely before transferring to an airtight container. It will keep in the fridge for 3 to 4 days, staying juicy and flavorful for those quick lunches or easy dinners ahead.
Freezing
These Boneless Skinless Chicken Thighs with Teriyaki Marinade freeze remarkably well. Slice or leave whole, then freeze in a single layer. Once solid, transfer them to a resealable freezer bag, and they’ll be good for up to 3 months.
Reheating
To retain peak juiciness, reheat gently in a covered skillet with a splash of water or extra sauce, or microwave in short bursts, covering with a damp paper towel. The glaze will shine all over again!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Just keep in mind that breasts are leaner and can dry out if overcooked, so watch your cooking time and aim for 160-165°F internal temperature for the juiciest results.
Is the marinade gluten-free?
You can easily make this recipe gluten-free by swapping in certified gluten-free soy sauce (often labeled as tamari). The rest of the ingredients are naturally gluten-free!
Can I bake the Boneless Skinless Chicken Thighs with Teriyaki Marinade instead of grilling?
Yes, baking is a fantastic hands-off option! Arrange the marinated chicken thighs on a lined baking sheet and bake at 400°F for 25 to 30 minutes, or until cooked through and caramelized on top.
How long can I marinate the chicken?
One hour will infuse plenty of flavor, but overnight is truly magical. Any longer than 24 hours, though, and the chicken can turn mushy from the acids in the marinade, so keep it within that window.
What if I don’t have fresh ginger?
No worries! Substitute 1/2 teaspoon ground ginger if you must, but the fresh stuff really does add a lively kick. You’ll still get a tasty teriyaki experience regardless.
Final Thoughts
Bursting with savory-sweet, garlicky goodness, these Boneless Skinless Chicken Thighs with Teriyaki Marinade are so easy you’ll wish you tried them sooner. Whether it’s a busy night or you just need a new family favorite, give this recipe a go—I guarantee you’ll be making it on repeat!
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Boneless Skinless Chicken Thighs with Teriyaki Marinade Recipe
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender and flavorful Boneless Skinless Chicken Thighs with a delicious Teriyaki Marinade. Perfectly grilled or seared to juicy perfection, this Asian-inspired dish is a sure crowd-pleaser.
Ingredients
Chicken Marinade:
- 2 pounds boneless skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish:
- 2 green onions (sliced)
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Marinate the Chicken: Place chicken thighs in a resealable bag, pour the marinade over, seal, and refrigerate for at least 1 hour.
- Cook the Chicken: Preheat grill or skillet. Grill or sear chicken thighs for 5-7 minutes per side until cooked through.
- Make the Sauce: Optionally, simmer reserved marinade, add cornstarch slurry, and thicken.
- Serve: Drizzle chicken with teriyaki sauce, garnish with green onions and sesame seeds.
Notes
- For enhanced flavor, marinate chicken overnight.
- Pairs well with steamed rice or stir-fried vegetables.
- Alternative cooking method: Bake chicken at 400°F for 25-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 15g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 130mg
