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Easy Teriyaki Chicken Recipe

Try this Easy Teriyaki Chicken Recipe – all in one pan and great for an easy weeknight meal. Even your pickiest eaters will approve!

Try this Easy Teriyaki Chicken Recipe - all in one pan and great for an easy weeknight meal!

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I thought that after all that Super Bowl action going on yesterday we could all use an easy dish that doesn’t taste like anything even remotely related to Buffalo Wings. And this easy Teriyaki Chicken recipe is the perfect dish for that.

I’ve actually been making this Easy Teriyaki Chicken recipe a lot lately. It’s strange, I don’t normally go for the whole teriyaki flavor, even though I’ve made it occasionally for my family for years. Yet I’ve been craving it lately and can’t seem to get enough, especially these Teriyaki Chicken Wings. Must be because of all those heavy holiday dishes followed up by football dips and fried everything. I can tell that my palate is ready for some new flavors!

I use boneless, skinless chicken thighs for this recipe. I’ll usually just pick up a bulk-sized package when they’re on sale; they typically hold around 12-15 chicken thighs and I’ll just use the entire package for this one recipe. I like that it makes a lot of chicken so we can enjoy leftovers for another day or two.

Try this Easy Teriyaki Chicken Recipe - all in one pan and great for an easy weeknight meal!

My youngest daughter is always begging me to make this, too, so I know that everyone in the family will eat up this easy Teriyaki Chicken recipe, no questions asked!

{Side note: This is the first time I’ve used my new Le Creuset Braiser that I got for Christmas (in the photo above). It’s awesome and was perfect for this dish!}
Try this Easy Teriyaki Chicken Recipe - all in one pan and great for an easy weeknight meal!

Easy Teriyaki Chicken Recipe

Yield: 0


  • 12 boneless, skinless chicken thighs
  • 1 tablespoon vegetable or canola oil
  • kosher salt & freshly ground black pepper, to season chicken
  • 1 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon ground ginger
  • 3 garlic cloves, minced
  • cooked rice, for serving


  1. Pat chicken thighs dry and season with salt and pepper.
  2. Preheat a large, deep skillet over med-high heat. Add oil. Once oil is shimmering, add chicken thighs in batches (about 4-5 at a time) and brown on both sides. Remove chicken and set aside.
  3. Once the last batch of chicken is browned, immediately reduce heat to low and pour in soy sauce and vinegar, stirring to remove any browned bits from bottom of pan. Add remaining ingredients, stir well then bring to a boil. Nestle chicken into the sauce, turning to coat. Reduce heat to low again, cover pot and simmer for 10 minutes.
  4. Remove cover from pan, turn chicken and continue briskly simmering for another 20-30 minutes uncovered until chicken is cooked through and sauce is thickened. Serve immediately with hot rice on the side.


Normally at the end of a dish I'm always preaching to "season well"! This dish is an exception due to the saltiness of the soy sauce. Taste your finished dish as always but use seasoning sparingly with this dish.

Kristy Bernardo
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