Teriyaki Chicken Recipe

Ouadie Rhabbouron

My version of teriyaki sauce isn’t fully authentic, but it tastes really close to store-bought bottled sauces — just cheaper, fresher, and so easy to make. It keeps the chicken juicy, flavorful, and super soft.

Ingredients
1/4 cup soy sauce
3 Tbsp brown sugar
1 Tbsp water
1 clove garlic, minced
1 tsp grated fresh ginger
2 Tbsp cooking oil, divided
1.75 lbs boneless, skinless chicken thighs

 Instructions

1. Make the marinade:
In a bowl, mix together soy sauce, brown sugar, garlic, grated ginger, water, and 1 tablespoon of cooking oil. Stir well until the sugar dissolves.

2. Marinate the chicken:
Place the chicken thighs in a shallow dish or a zip-top bag. Pour the marinade over them and flip the pieces a couple of times so they’re fully coated. Cover and refrigerate for at least 30 minutes or up to 24 hours, turning the chicken occasionally.

3. Cook the chicken:
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add the marinated chicken (discard the leftover marinade in the bowl).

Cook for about 5–7 minutes on each side, or until the chicken is cooked through and the sauce in the pan reduces into a light, sticky glaze.

4. Rest and serve:
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.

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