Boneless Skinless Teriyaki Chicken Thighs

Beautifully seared and charred on the outside, juicy and tender on the inside, these boneless skinless teriyaki chicken thighs will make you a dinner-time hero in just about 30 minutes.

I loved my teriyaki salmon so much that I’ve been dying to try the same method on some chicken. My husband loves boneless skinless chicken thighs and they carry so much flavor that I decided that was the perfect chicken piece to try the method on. Let me tell you guys right now, it did not disappoint. I loved how the teriyaki sauce just coated the chicken thighs perfectly and made for a really nice sauce over my fried brown rice and quinoa combo. This sauce is so good it’s drinkable–make a double batch of the sauce and just save it in the refrigerator for later use. I loved this meal and it was a quick weeknight dinner that left everyone satisfied with a full belly. Make this meal and let me know how your family enjoyed it.

Ingredients you’ll need for my boneless skinless teriyaki chicken thighs:

Boneless skinless chicken thighs

Brown sugar

Onion powder

Garlic powder

Kosher salt

Black pepper

Olive oil

For the sauce:

Garlic

Mirin

Regular Soy sauce + dark mushroom soy sauce

Distilled white vinegar

Salt + Pepper

Olive oil

Cornstarch

Green onions

How to make my boneless skinless teriyaki chicken thighs:

  1. Season the chicken thighs in a bowl and set aside
  2. Heat olive oil or any neutral cooking oil on medium high heat in a nonstick skillet and sear the chicken thighs on each side for 3-4 minutes until nicely browned on each side
  3. Once brown, remove the chicken from the pan and set aside
  4. Reduce the heat to medium and add more olive oil if needed and saute garlic until fragrant, about 30 seconds
  5. Add mirin, soy sauce, vinegar, dark soy sauce, brown sugar, corn starch, water and mix
  6. Allow sauce to simmer and reduce for one minute, then add back the chicken thighs to the sauce
  7. Spoon the teriyaki sauce over the chicken thighs and cook for another 2 minutes or until chicken registers at 165 degress internal temperature
  8. Remove from skillet and plate, spoon over more sauce on the chicken and garnish with sliced green onions

Tools you will need:

Frying pan

Common questions

Can I bake the chicken instead?

Yes, you can prepare the chicken in the oven, just pour the sauce over the chicken and bake for about 15-20 minutes or until the desired temperature is achieved.

Can I air-fry the chicken?

Yes, just pour the sauce over the chicken when it’s done air frying.

More recipes to try

Citrus herb-infused salmon

If you make this teriyaki chicken recipe, be sure to tag me at @asiliglamcooks on Instagram so that I can re-post it.

Yield: 2 servings

Boneless Skinless Teriyaki Chicken Thighs

Boneless Skinless Teriyaki Chicken Thighs

Beautifully seared and charred on the outside, juicy and tender on the inside, these boneless skinless teriyaki chicken thighs will make you a dinner-time hero in just about 30 minutes.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 6 Boneless skinless chicken thighs
  • 2 tbsp Brown sugar
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/2 tsp Kosher salt
  • 1 tsp Back pepper
  • 1 tbsp Olive oil
  • For the sauce:
  • 4 cloves of fresh garlic, minced
  • 1/3 cup of Mirin
  • 1 tbsp Regular Soy sauce
  • 1 tbsp Dark mushroom soy sauce
  • 1 tbsp Distilled white vinegar
  • 1 tsp of Cornstarch
  • 1 tbsp of brown sugar
  • 1/3 cup of water
  • Salt + Pepper to taste
  • 1 tsp Olive oil
  • 1 stalk of green onion, sliced for garnish

Instructions

  1. Season the chicken thighs in a bowl and set aside
  2. Heat olive oil or any neutral cooking oil on medium-high heat in a nonstick skillet and sear the chicken thighs on each side for 3-4 minutes until nicely browned on each side
  3. Once brown, remove the chicken from the pan and set it aside
  4. Reduce the heat to medium and add more olive oil if needed and saute garlic until fragrant, about 30 seconds
  5. Add mirin, soy sauce, vinegar, dark soy sauce, cornstarch, brown sugar, water, and mix
  6. Allow sauce to simmer and reduce for one minute, then add back the chicken thighs to the sauce, the sauce is the right consistency when you are able to part the sauce with a rubber spatula and see a line in the pan
  7. Spoon the teriyaki sauce over the chicken thighs and cook for another 2 minutes or until chicken registers at 165 degrees internal temperature
  8. Remove from skillet and plate, spoon over more sauce on the chicken and garnish with sliced green onions

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