-Soy Sauce -Brown Sugar -Water -Garlic -Ginger
-Cooking Oil -Boneless, Skinless Chicken Thighs
Make the marinade first. In a bowl, stir together soy sauce, brown sugar, minced garlic, rated fresh ginger, water, and cooking oil.
Place. boneless, skinless chicken thighs in a wide bowl or dish (or a zip top bag), then pour the marinade over top. Flip the chicken thighs a few times to make sure they’re fully coated in the marinade. Marinate the chicken for 30 minutes or up to a full day (refrigerated).
When you’re ready to cook the chicken, heat cooking oil in a large skillet over medium heat. Once hot, add the marinated chicken. Discard the remaining used marinade.
Cook the chicken thighs in the skillet for 5-7 minutes on each side, or until the chicken is cooked through and the excess liquid in the skillet has reduced into a light coating of glaze on the chicken.
Transfer the cooked teriyaki chicken to a cutting board to rest for about five minutes before slicing and serving.