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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
Servings 2 servings
Author natasha

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

  • Season the chicken thighs in a bowl and set aside
  • 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
  • Once brown, remove the chicken from the pan and set it aside
  • Reduce the heat to medium and add more olive oil if needed and saute garlic until fragrant, about 30 seconds
  • Add mirin, soy sauce, vinegar, dark soy sauce, cornstarch, brown sugar, water, and mix
  • 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
  • Spoon the teriyaki sauce over the chicken thighs and cook for another 2 minutes or until chicken registers at 165 degrees internal temperature
  • Remove from skillet and plate, spoon over more sauce on the chicken and garnish with sliced green onions