This easy pan-seared Teriyaki Chicken Thighs recipe comes together quickly and easily in a few simple steps! Perfectly cooked boneless, skinless chicken thighs coated in a homemade teriyaki sauce, this makes for an easy weeknight dinner or meal prep!

You will love this flavourful teriyaki chicken thighs recipe. They’re juicy, simple, and a household favourite! You will love how quick it is to turn plain chicken thighs into a flavourful dinner the whole family will love with only a few simple ingredients.

A plate with rice and teriyaki chicken thighs.

Why You’ll Love This Teriyaki Chicken Thighs Recipe

This teriyaki chicken thighs recipe leans heavily to pantry staples to make flavourful. I use paprika, garlic powder, salt, and pepper to season the chicken thighs which are almost always in my spice cabinet. Then the homemade teriyaki sauce is made with pantry staples as well.
It’s quick! It takes less than 10 minutes per side to sear the chicken thighs. I have to time the recipe as it’s faster than cooking my jasmine rice to serve with!
Makes for the perfect meal prep. Meal prep a batch of this teriyaki chicken for the week! It reheats wonderfully.

Ingredients You’ll Need

Ingredients needed to make teriyaki chicken thighs.

chicken thighs — I use boneless, skinless thighs. If you have bone-in, it’ll take a lot longer to cook.
seasoning — I season my chicken thighs with salt, pepper, garlic powder, and paprika.
olive oil — or another oil of your choice.
soy sauce —I recommend using low sodium soy sauce
honey
pineapple juice or orange juice
garlic — I’m using powder but you can use fresh minced garlic as well.
mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey

How to Make Teriyaki Chicken Thighs

Season the chicken thighs with salt, pepper, garlic powder, and paprika.
On medium heat, heat up the olive oil in a large non-stick skillet.
Add the chicken thighs to the skillet, smooth side down. Cook in two batch if needed.

Chicken thighs seared in a non-stick skillet.

Pan sear for 5 minutes, then flip and cook for 6 to 7 more minutes, or until cooked through.
Set the chicken aside in a plate and wipe down the skillet.

Chicken thighs coated in teriyaki sauce.

Add the soy sauce, honey, juice, garlic, and mirin to the skillet and bring it to a simmer.
Once the sauce has thickened (around 3 to 5 minutes), add the chicken thighs back to the pan and coat the chicken with the sauce.

Close up photo of a plate of teriyaki chicken thighs.

Recipe Tips and Notes

I like to add a little toasted sesame seeds and green onions to the chicken thighs before serving.
Chicken thighs can be swapped for chicken breasts, however, the cook time may change. You can also halve the chicken breasts to speed up the cook time.
Try making my Teriyaki Chicken Wings if you don’t have thighs or breasts!
Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. Use an instant read thermometer to check.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Avoid moving the chicken when you first place it in. Allow the chicken to sear. The chicken will come off the skillet once it’s ready. If you move it too early, the chicken will stick to the skillet and tear.
The sauce will bubble as it simmers, not to worry. Just continue allow it to simmer.
Try my sheet pan chicken teriyaki and vegetables, teriyaki meatballs, or my shredded Instant Pot teriyaki chicken for more delicious teriyaki chicken recipes.

A plate of teriyaki chicken thighs with rice.

A plate of teriyaki chicken thighs with rice garnished with green onions and sesame seeds.

Make Ahead Tips

Meal prep: once cooled, store the cooked teriyaki chicken thighs in an airtight container for up to 4 days in the fridge. I like to pack it with some jasmine or coconut rice.
Freezer: allow the chicken thighs to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.

A plate with two pieces of teriyaki chicken thighs, one cut, with a fork and knife in the plate.

Close up of a plate of rice and teriyaki chicken thighs being eaten.

Serving Ideas

Need some ideas of what to serve with these chicken thighs? Try these side dishes:

Teriyaki Chicken Thighs

5 from 16 votes

Print Rate

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Ingredients

8 to 10 boneless, skinless chicken thighs
½ tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil

For the Teriyaki Sauce

⅓ cup soy sauce, low sodium
4 to 5 tbsp honey
¼ cup pineapple juice or orange juice
1 tbsp garlic powder
1 tbsp mirin

Equipment

Non-stick skillet

Instructions

Season the chicken thighs with salt, pepper, garlic powder, and paprika.
On medium heat, heat up the olive oil in a large non-stick skillet.
Add the chicken thighs to the skillet, smooth side down. Cook in two batch if needed.
Pan sear for 5 minutes, then flip and cook for 6 to 7 more minutes, or until cooked through.
Set the chicken aside in a plate and wipe down the skillet.
Add the soy sauce, honey, juice, garlic, and mirin to the skillet and bring it to a simmer.
Once the sauce has thickened (around 3 to 5 minutes), add the chicken thighs back to the pan and coat the chicken with the sauce.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer

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