If you’re looking for a crowd-pleasing dinner that’s downright irresistible yet simple enough for any weeknight, Boneless Skinless Chicken Thighs with Teriyaki Marinade will absolutely win you over. This dish takes tender chicken thighs and bathes them in a glossy, homemade teriyaki sauce that’s sweet, savory, and just the right amount of sticky. Whether you’re grilling outside or baking in your cozy kitchen, these flavorful thighs are bound to become a go-to in your dinner rotation. Plus, everything comes together in under 30 minutes, making this the perfect answer to the age-old “What’s for dinner?” question!
Ingredients You’ll Need
Gather your pantry staples and a handful of fresh add-ins, because each component in this recipe plays an important part in building up those crave-worthy layers of flavor. Here’s what you need for unforgettable Boneless Skinless Chicken Thighs with Teriyaki Marinade:
- Boneless skinless chicken thighs: The star of the show—juicy, tender, and perfect for soaking up marinade.
- Low-sodium soy sauce: Delivers deep, umami flavor without making things overly salty.
- Honey: Adds a touch of natural sweetness for signature teriyaki stickiness.
- Rice vinegar: Brightens everything up and balances the sweetness beautifully.
- Sesame oil: Just a little lends nutty, aromatic richness throughout the dish.
- Brown sugar: Boosts the caramel notes and helps the sauce gloss up just right.
- Garlic (minced): Fresh and pungent, for a big punch of flavor.
- Fresh ginger (grated): Zesty, spicy, and ultra-fragrant—the secret to an authentic teriyaki vibe.
- Cornstarch: Whisked with water, it’s the key to creating a luscious, silky sauce.
- Water: Blended with cornstarch to help thicken the sauce, making it perfect for drizzling.
- Sesame seeds (optional): Sprinkle these on top for extra crunch and a touch of toastiness.
- Green onions (sliced, for garnish): Fresh and vibrant, they add color and a little bite.
- Cooking spray or oil: A quick spritz ensures your chicken won’t stick to the grill or pan.
How to Make Boneless Skinless Chicken Thighs with Teriyaki Marinade
Step 1: Whisk Up the Teriyaki Marinade
Start by grabbing a medium bowl and whisk together soy sauce, honey, rice vinegar, sesame oil, brown sugar, minced garlic, and grated ginger. This blend creates that unmistakable teriyaki flavor with a gorgeous balance of sweet, salty, tangy, and savory. Don’t be afraid to take a little taste at this stage; it’s seriously swoon-worthy!
Step 2: Marinate the Chicken Thighs
Transfer your chicken thighs into a large resealable bag or shallow dish, then pour the marinade over them. Seal it up tight (or cover the dish) and pop it into the fridge for at least 30 minutes—though up to 8 hours truly allows those flavors to work their magic. The longer you let them sit, the deeper that teriyaki essence seeps right into every bite.
Step 3: Preheat and Prepare
Once your chicken is nearly done marinating, get your grill or oven preheated to 400°F. Give your grill grates or baking pan a generous coat of cooking spray or oil so your precious Boneless Skinless Chicken Thighs with Teriyaki Marinade won’t stick. This step helps ensure a beautiful sear or roast on the outside.
Step 4: Cook the Chicken
Remove the chicken thighs from the marinade—but don’t toss the leftover liquid! Grill or bake your chicken for 6 to 7 minutes on each side, until the pieces are deeply caramelized on the outside and reach an internal temperature of 165°F. The soy sauce and honey in the marinade invite golden edges and delicious char marks.
Step 5: Make the Teriyaki Glaze
Meanwhile, pour the reserved marinade into a small saucepan and bring to a vigorous boil. Whisk together the cornstarch and water in a separate bowl until smooth, then stir it into the saucepan. Let the sauce simmer for 2 to 3 minutes until it thickens to that signature glossy finish—absolutely perfect for spooning over your chicken.
Step 6: Finish and Serve
Arrange your Boneless Skinless Chicken Thighs with Teriyaki Marinade on a serving platter, then generously drizzle with the shimmering teriyaki glaze. Sprinkle with sesame seeds and sliced green onions for a pop of color and texture.
How to Serve Boneless Skinless Chicken Thighs with Teriyaki Marinade
Garnishes
A flourish of toasted sesame seeds and sliced green onions isn’t just for looks—they add crunch, freshness, and a little bit of pizzazz that makes Boneless Skinless Chicken Thighs with Teriyaki Marinade truly restaurant-worthy. You can even toss on a handful of fresh cilantro or microgreens for more color.
Side Dishes
This dish is incredibly versatile. Some fluffy steamed rice captures every last bit of that homemade teriyaki sauce, while a pile of stir-fried or steamed veggies (think broccoli, snap peas, or carrots) makes a vibrant, balanced meal. For something a little different, serve alongside soba noodles or even tucked into a warm bao bun.
Creative Ways to Present
For a fun twist, slice the chicken strips and layer them in lettuce wraps, or pile them atop a hearty grain bowl with avocado and pickled veggies. You can also skewer the marinated thighs for a party platter with dipping sauce on the side—there are endless ways to let Boneless Skinless Chicken Thighs with Teriyaki Marinade shine as both star attraction and crowd-pleasing finger food.
Make Ahead and Storage
Storing Leftovers
Leftover Boneless Skinless Chicken Thighs with Teriyaki Marinade keep beautifully. Store cooled chicken (and sauce!) in an airtight container in the refrigerator for up to 4 days. The flavors only seem to deepen overnight, making leftovers just as satisfying for lunch the next day.
Freezing
If you’d like to stock up, this chicken freezes well. Arrange cooled pieces in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. Freeze any extra thickened teriyaki sauce separately. They’ll keep for up to 2 months, perfect for last-minute dinners or emergency cravings.
Reheating
To reheat, simply warm chicken and sauce together gently in a covered skillet over low heat, or microwave in short bursts until heated through. If the sauce thickens up too much, just add a splash of water to loosen. Try not to overheat so the chicken stays nice and juicy.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well in this recipe, just remember to reduce the cooking time slightly since they can dry out more quickly than thighs. Keeping an eye on the temperature is the best way to keep them juicy.
Can I make Boneless Skinless Chicken Thighs with Teriyaki Marinade ahead of time?
Absolutely! Marinate the chicken the night before or earlier in the day, and let it rest in the fridge until you’re ready to cook. You can also prepare the sauce in advance for even faster meal prep.
Is the teriyaki marinade gluten-free?
By default, soy sauce contains gluten, but you can easily swap in tamari or a gluten-free soy sauce to keep the dish safe for gluten-sensitive friends or family. Everything else in the recipe is naturally gluten-free!
What’s the best way to get those perfect grill marks?
Preheat your grill until it’s good and hot, then cook the chicken undisturbed for several minutes on each side. This helps build those gorgeous caramelized stripes and prevents sticking. Oil your grill grates just before placing the chicken down for best results.
Can I make Boneless Skinless Chicken Thighs with Teriyaki Marinade spicy?
Definitely! A teaspoon of sriracha or a pinch of red pepper flakes mixed into the marinade adds a gentle kick. Add extra fresh sliced chilies or a spoonful of chili crunch on top if you love your teriyaki with more fire.
Final Thoughts
You’re just a few simple steps away from creating the most flavorful, foolproof Boneless Skinless Chicken Thighs with Teriyaki Marinade right in your own kitchen. Give this recipe a try, and I promise you’ll have everyone at the table asking for seconds. Don’t be surprised if it becomes an instant dinner classic!
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Boneless Skinless Chicken Thighs with Teriyaki Marinade Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
Juicy and flavorful boneless, skinless chicken thighs marinated in a delicious teriyaki sauce, perfect for grilling or baking. This easy Asian-inspired recipe is sure to become a family favorite.
Ingredients
Chicken:
- 1 ½ pounds boneless skinless chicken thighs
Teriyaki Marinade:
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Teriyaki Sauce:
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish:
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced
- Cooking spray or oil for grilling or baking
Instructions
- Prepare Marinade: Whisk soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, and ginger in a bowl.
- Marinate Chicken: Place chicken in a bag, pour marinade over, and refrigerate for 30 minutes to 8 hours.
- Preheat and Cook: Preheat grill or oven. Grill or bake chicken for 6–7 minutes per side until internal temperature reaches 165°F.
- Make Sauce: Boil reserved marinade, mix cornstarch with water, and thicken sauce. Simmer for 2–3 minutes.
- Serve: Drizzle chicken with teriyaki sauce, garnish with sesame seeds and green onions.
Notes
- Substitute chicken breasts for thighs, adjusting cooking time.
- For a spicier version, add sriracha or red pepper flakes to the marinade.
- Pairs well with rice, noodles, or steamed vegetables.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 285
- Sugar: 10g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 130mg
