Teriyaki Chicken Thighs
These teriyaki chicken thighs are an easy weeknight dinner.
Ingredients
- 4-5 chicken thighs (bone-in, skin-on)
- ¼ cup soy sauce
- 3 tablespoons brown sugar (firmly packed)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon oil
Instructions
- Pat the chicken dry with paper towels (this will help them crisp up) and set aside.
- In a small bowl, combine the soy sauce, brown sugar, garlic, and ginger. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the chicken skin side down and cook for 4-5 minutes undisturbed. Reduce the heat to medium, flip, and continue cooking for 5-7 minutes until the chicken is cooked through. If there is a lot of fat in the pan, you can drain some of it.
- Pour the sauce around the chicken and cook until it starts to bubble. Spoon the sauce over the top of the chicken and enjoy with a bowl of warm rice.