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–+ servings

Easy Teriyaki Chicken

This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 5
Calories: 274
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/4 cup soy sauce ($0.24)
  • 3 Tbsp brown sugar ($0.12)
  • 1 Tbsp water ($0.00)
  • 1 clove garlic, minced ($0.08)
  • 1 tsp grated fresh ginger ($0.10)
  • 2 Tbsp cooking oil, divided ($0.08)
  • 1.75 lbs. boneless, skinless chicken thighs ($5.72)

Method
 

  1. Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
  2. Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
  3. When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
  4. Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
  5. Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.

Nutrition

Serving: 1gCalories: 274kcalCarbohydrates: 8gProtein: 32gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 792mgPotassium: 350mgFiber: 1gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; the chicken should be golden brown on the outside and juices should run clear.
  • To prevent dryness, avoid overcooking the chicken; it should only take about 5-7 minutes per side on medium heat, depending on thickness.
  • If you don't have fresh ginger, ground ginger can work in a pinch—just use about 1/4 teaspoon for every teaspoon of fresh ginger needed.
  • Leftovers can be stored in the fridge for up to 3 days; reheat gently in a skillet over low heat to maintain moisture and avoid rubbery chicken.
  • A quick 45-minute marinade can infuse great flavor, but for the best results, marinate overnight to let the flavors fully penetrate the chicken.

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