This easy skillet teriyaki chicken recipe requires minimal prep and is perfect for hectic evenings when you’re craving takeout but still want to serve your family a home-cooked meal. Featuring a simple homemade teriyaki sauce flavored with sweet honey and a hint of smoky whiskey, this recipe transforms boneless, skinless chicken thighs into a quick weeknight meal that will surely become a family favorite.
A great Chinese restaurant, is for sure, one thing my lil’ town certainly does not have. Sorry, Herndon, Virginia, I just had to say it. Or in this case, write it. Of course, I have my usual go-to tiny hole-in-the-wall place that I frequent when I’m craving chicken with cashews, beef with broccoli, or am just in the mood for a warm bowl of egg drop soup, however, if I’m being completely honest, it’s just meh. And, if I’m being totally honest, I’ll also admit that when it comes to Asian food, I will, 100% of the time, prefer teriyaki to kung pao chicken or sweet and sour shrimp. Even more so, if it’s homemade. Y’all, no lie, this lil’ recipe is one that you for dang sure need to try the next time you’re craving take-out but don’t have a restaurant nearby that you just absolutely fan girl over. It’s a simple recipe, with tons of flavor, that can be made in very little time, with ingredients you probably already have in your pantry. And, when you pair it with a side of rice or perhaps this Buttery Weeknight Rice Pilaf with Parsley, I don’t think that anyone in your family will give two figs that you didn’t order take-out from that just meh restaurant down the street.
Ingredients:
- 1/2 Cup Whiskey
- 1/4 Cup Low-Sodium Soy Sauce
- 1/4 Cup Honey
- 1/4 Cup Light Brown Sugar, Packed
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Extra-Virgin Olive Oil
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 4 to 6 Boneless Skinless Chicken Thighs
- Chopped Scallions (Optional)
- Sesame Seeds (Optional)
Directions:
- Place all of the ingredients, except for the chicken, in a large skillet or sauté pan, over medium heat. Whisk to combine. Cook for 10 minutes, stirring often.
- Cut the chicken into small bite-size pieces.
- Add the chicken to the sauce. Cook the chicken for 8 to 10 minutes or until completely cooked through.
- Remove the chicken to a serving bowl or plate, leaving as much sauce as possible in the skillet or sauté pan.
- Continue to cook the sauce for 3 to 5 minutes, until it thickens and coats the back of a spoon.
- Add the liquid to the chicken and stir to combine.
- Garnish with cut scallions and sesame seeds if desired.
Suggestions:
- I used Jameson Irish Whiskey for this recipe, however, you can use any brand or variety you choose. If you choose not to use whiskey, replace it with 1/2 cup of low-sodium chicken broth.
- To make this recipe, I skinned and deboned 4 chicken thighs that weighed approximately 2 pounds. To save time, I suggest using pre-skinned and pre-boned chicken thighs. Sadly, there were none available at my local market.
- I used ground ginger in this recipe, however, you could easily swap in fresh ginger. Add as much or as little as you like according to your preference.
- Serve this chicken over rice or steamed fresh broccoli.
Improvements:
- If you aren’t a fan of chicken thighs, replace them with boneless skinless chicken breasts.
- Stir freshly steamed or sautéed vegetables into the chicken. Broccoli, carrots, snow peas, zucchini, and/or peppers would all work well in this recipe.
- Serve this chicken over this Buttery Weeknight Rice Pilaf with Parsley, this Kid-Friendly Buttered Rice with Pasta Stars, or this Weeknight Rice Pilaf with Peas & Chives.
Ingredients:
- 1/2 Cup Whiskey
- 1/4 Cup Low-Sodium Soy Sauce
- 1/4 Cup Honey
- 1/4 Cup Light Brown Sugar, Packed
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Extra-Virgin Olive Oil
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 4 to 6 Boneless Skinless Chicken Thighs
- Chopped Scallions (Optional)
- Sesame Seeds (Optional)
Directions:
- Place all of the ingredients, except for the chicken, in a large skillet or sauté pan, over medium heat. Whisk to combine. Cook for 10 minutes, stirring often.
- Cut the chicken into small bite-size pieces.
- Add the chicken to the sauce. Cook the chicken for 8 to 10 minutes or until completely cooked through.
- Remove the chicken to a serving bowl or plate, leaving as much sauce as possible in the skillet or sauté pan.
- Continue to cook the sauce for 3 to 5 minutes, until it thickens and coats the back of a spoon.
- Add the liquid to the chicken and stir to combine.
- Garnish with cut scallions and sesame seeds if desired.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Roasted Asian Green Bean Salad with Tomatoes
Sticky Asian Baked Chicken Wings with Honey
Ginger’s Famous Island Beef Teriyaki
Serve this Buttery Weeknight Rice Pilaf with Parsley with this Sweet Whiskey Skillet Teriyaki Chicken. Say goodbye to boring rice and hello to a mouthwatering side dish that will become a new family favorite. This buttery rice pilaf is loaded with fresh parsley and pairs well with almost any meal. Whether eaten on its own or served alongside your favorite main dish, this easy weeknight recipe is guaranteed to please even the pickiest of eaters. CLICK HERE for the recipe.
In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut
“B” – Spicy Barbecue Seasoned Rice Chex Mix
“C” – Dove Dark Chocolate Chunk Cakey Muffins
“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes
“E” – Buttery Everything Bagel Seasoning Biscuits
“F” – Butternut Squash Soup with French Herbes
“G” – Creamy Simple Stovetop Gouda Mac & Cheese
“H” – Sweet Honey Deviled Eggs with Fennel Fronds
“I” – Orange & Feta Italian Orzo Pasta Salad
“J” – Brown Sugar Caribbean Jerk Seasoning
“K” – Kalamata, Mozzarella, & Tomato Couscous Salad
“L” – Fresh Dill Deviled Eggs with a Hint of Lemon
“M” – Chocolate Chunk Cookies with Fresh Mint
“N” – Great Northern Bean Summer Caprese Salad
“O” – Firecracker Oatmeal Peanut Butter Blossoms
“P” – Creamy Potato Salad with Crunchy Fennel
“Q” – Butternut Squash Taco Ravioli with Queso Fresco
“R” – Cheeseburger Broccoli Rice Soup Casserole
“S” – Sweet Whiskey Skillet Teriyaki Chicken
“T” – Baked Chicken Tenders with Crushed Fritos
“U” – Unsweetened Coconut Oatmeal Peach Crisp
“V” – Sweet & Spicy Balsamic Vinegar Deviled Eggs
Please make sure to check out the other great “S” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Air Fryer Sausage Balls by Blogghetti
- Buttermilk Shortcakes with Macerated Berries by Culinary Cam
- Cheesy Sausage and Egg Casserole by Food Lust People Love
- Cold Sesame Noodles by Karen’s Kitchen Stories
- Schezwan Sauce by Mayuri’s Jikoni
- Shami Kebabs by Sneha’s Recipe
- Southern Style BBQ Shrimp by A Day in the Life on the Farm
- Spanakoparatha by Magical Ingredients
- Strawberry Mint Spritzers by A Messy Kitchen
- Summer Squash Salad by Jolene’s Recipe Journal
- Sweet Whiskey Skillet Teriyaki Chicken by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
