Garlic Teriyaki Chicken Thighs
Skillet Teriyaki Chicken Thighs are easily cooked on the stove without needing an oven! Better than any store bought teriyaki, this recipe is a family favourite!
Foto: Cafe Delites
Ingredients
- 4 cloves garlic (smashed with the back of your knife)
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons sake
- 2 tablespoons sugar
- 1 tablespoon oil
- 5 chicken thighs ((about 19 ounces | 550 grams, skin off, bone in or out)*)
- 2 g reen onions (large, Australian shallots, sliced to serve)
Steps
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Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves.
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Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it.
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Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone.
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Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).**See Notes.
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Pour in the sauce and shake the pan around to evenly distribute the sauce. Cover pan with a lid and cook for a further minute.
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Uncover and continue to cook until the teriyaki sauce thickens and reduces down (about 5-6 minutes). Coat each thigh in the sauce. Top with green onion (or shallot) slices. Serve immediately over steamed rice or vegetables.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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