Description

Make these Skillet Teriyaki Chicken Thighs for a fuss-free weeknight dinner. Pair it with a simple side dish (like rice!) and enjoy a quick meal big on flavor yet easy to prepare.

Ingredients

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2 pounds boneless, skinless chicken thighs
2 tablespoons neutral high-heat oil
1 tablespoon plus 1/2 cup soy sauce or Tamari (divided)
2 tablespoons rice wine vinegar (divided)
1 teaspoon coarse kosher salt
1 tablespoon cornstarch
1 cup cold water
1/4 cup light or dark brown sugar
1/4 cup mild honey
2 garlic cloves, grated
1-inch piece ginger, peeled and grated
Cooked rice (for serving)

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Instructions

In a medium bowl, toss together the chicken, oil, 1 tablespoon of soy sauce, 1 tablespoon of rice wine vinegar, and salt. Let the chicken marinate for 15 minutes on the counter, or up to 4 hours in the refrigerator.
Meanwhile, add the cornstarch to a small bowl. Slowly whisk in the water until smooth. Then whisk in the remaining ½ cup soy sauce, brown sugar, honey, remaining 1 tablespoon rice wine vinegar, garlic, and ginger. Set aside.
Heat a large heavy-bottomed skillet over medium heat. Once hot, sear the chicken (in batches if necessary) until well-browned on each side, about 10 minutes total. Remove the chicken from the skillet and set it aside.
Add the soy sauce mixture to the now-empty skillet, scraping up any browned bits on the bottom of the pan. Bring the mixture up to a boil, then let it reduce slightly, about 2- 3 minutes. Add the chicken back in and cook until the chicken is cooked through to an internal temperature of 165ºF and the sauce is coating the chicken, about 3 minutes.
Slice the chicken and serve immediately with extra sauce, rice, and a side dish of your choice.

Notes

If you don't keep rice wine vinegar in your pantry, substitute in another vinegar like apple cider vinegar or even lime juice.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.