Cooking can be a struggle. From cutting all your vegetables to washing the dishes, the whole process could take 2 hours. I don’t have time for that, do you?
Whenever I am in a pinch I love make this chicken teriyaki recipe. Sometimes I will even buy a butt ton of chicken from #Costco, marinate it, portion the chicken, and freeze it in small Ziploc bags. This way I will always have chicken teriyaki ready to go.
My recommendation is to marinate this chicken overnight, however 30 minutes is enough to get the flavour of the sauce into the chicken. The best part about this recipe is that the teriyaki sauce can be used for beef, salmon, chicken wings — you name it.
- Prep Time:40 minutes (10 minutes prep, 30 minutes to marinate)
- Cook Time:20 minutes
- Total Time:60 minutes
- 8 chicken thighs, boneless
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic
- 1 tablespoon fresh ginger
- Sesame or vegetable oil
- 1 Ziploc bag
Finely mince the garlic and ginger. Place in a Ziploc bag.
#SpoonTip: If you don’t have ginger on hand, 1 teaspoon ground ginger can be substituted or omitted all together.
Pour the honey and soy sauce into the Ziploc bag. Add in the chicken thighs and set aside for 30 minutes or overnight.
#SpoonTip: If you are cooking this chicken right away, now would be a good time to cook your rice.
Heat a sauté pan over medium high heat. Add about 2 tablespoons of sesame or vegetable oil into the pan.
Remove the chicken from the marinade and place the chicken skin side down on the pan. Sear for 2 minutes on each side.
Pour in the marinade and simmer until the chicken is cooked through. Serve with rice and vegetables.