Description
This recipe features tender boneless skinless chicken thighs marinated in a flavorful teriyaki sauce, then pan-seared to juicy perfection. Garnished with sesame seeds and sliced green onions, it’s a quick and delicious dish perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless skinless chicken thighs
- 1/2 cup teriyaki marinade
For Cooking
- 1 tbsp vegetable oil
- Salt and pepper to taste
Optional Garnishes
- Sesame seeds
- Sliced green onions
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs and teriyaki marinade. Mix well to ensure all pieces are coated. Cover and allow to marinate in the refrigerator for at least 30 minutes to absorb flavor.
- Heat the Oil: Place a skillet over medium-high heat and add the vegetable oil. Allow it to heat until shimmering but not smoking, which ensures a good sear.
- Prepare the Chicken: Remove the chicken from the marinade, letting any excess drip off. Season both sides of the chicken thighs lightly with salt and pepper.
- Cook the Chicken: Place the chicken thighs in the hot skillet. Cook for about 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is browned and cooked through.
- Rest the Chicken: Remove the chicken from the skillet and let it rest for a few minutes. This allows the juices to redistribute, keeping the meat moist.
- Garnish and Serve: Slice the chicken if desired and garnish with sesame seeds and sliced green onions. Serve hot for best flavor and enjoy!
Notes
- Marinating for longer than 30 minutes will enhance the flavor even more.
- Use a meat thermometer to ensure safe cooking without overcooking.
- This recipe can be paired with steamed rice or stir-fried vegetables for a complete meal.
- Substitute vegetable oil with sesame oil for a nuttier flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
