Pan-Seared Chicken Thighs with Teriyaki Glaze

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs pan-seared to golden perfection, coated in a glossy homemade teriyaki glaze with a balance of sweet and savory flavors. This Japanese-inspired sushi recipe, ready in about 30 minutes, pairs boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

4 (about 1 lb) boneless chicken thighs
1/4 cup soy sauce
3 tbsp mirin
2 tbsp sake
2 tbsp brown sugar
2 tbsp vegetable oil
2 cloves, minced garlic
1 tsp, grated fresh ginger
2, sliced for garnish green onions

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Instructions

Step 1: In a small saucepan, combine 1/4 cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated fresh ginger. Bring to a simmer over medium heat and cook for 5-7 minutes until the sauce thickens to a glossy glaze. Remove from heat.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Pat dry 4 boneless chicken thighs (about 1 lb) and place skin-side down. Sear for 6-7 minutes until golden brown and crispy.
Step 3: Flip the chicken thighs and reduce heat to medium. Cook for another 5 minutes until cooked through and juices run clear.
Step 4: Pour the teriyaki glaze over the chicken in the skillet and cook for 1-2 minutes, spooning the sauce over the thighs to coat them evenly and thicken the glaze.
Step 5: Remove from heat, garnish with 2 sliced green onions, and serve immediately.