I had a flash of inspiration and used the teriyaki sauce from my Healthy Teriyaki Meatballs recipe with crispy chicken thighs cooked in a cast-iron skillet. The result was an incredibly simple dinner that everyone loved. I still can’t get over how easy and satisfying this one is — it’s a must-make.
This dish is a perfect example of a simple, wholesome meal that tastes indulgent. The sauce balances sweet and savory, while garlic and ginger add a bright, zesty note. The teriyaki glaze becomes slightly sticky and coats the chicken beautifully, making it ideal served over rice.
AN INSTANT WEEKLY FAVORITE
I first made this at my sister’s house and it was an instant hit. After a busy day, dinner needed to be fast, filling, and protein-forward. My usual quick dinner is rice, a protein, crispy broccolini, and a tasty sauce. Swapping in this homemade pineapple teriyaki sauce elevated that routine into a home run.
INGREDIENTS YOU’LL NEED
- Organic chicken thighs
- Avocado oil
- Scallions
- Primal Kitchen Honey Teriyaki Sauce (or your preferred teriyaki)
- Pineapple juice
- Garlic
- Ginger
- Arrowroot starch (or cornstarch)
- Sea salt
- Ground pepper
HOW TO MAKE TERIYAKI CHICKEN THIGHS
Start by prepping sides: I recommend rice and crispy broccolini. Cook the rice according to package instructions. Finely slice scallions (white and green parts) and mince the garlic and ginger.
Heat a large skillet over medium-high heat and add the oil. Let the pan get hot but not smoking. Add the chicken thighs, season with salt and pepper, and brown on the first side about 3–5 minutes. Flip the thighs, cover the pan, and cook the second side until browned and mostly cooked through; you may need to work in batches. Remove the chicken and set aside.
Turn the heat to low and add the teriyaki sauce, pineapple juice, garlic, and ginger to the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer 1–2 minutes, then return the chicken to the pan and submerge it in the sauce. Cover and cook 3–4 minutes until everything is heated through.
To thicken the sauce, combine the arrowroot starch with a few tablespoons of the sauce in a small bowl and whisk until smooth. Pour the slurry into the skillet, stir, and bring the heat to medium-low. Let the sauce thicken for about 2 minutes. Finish with sliced scallions and serve the chicken over rice with broccolini.
HOW DO YOU COOK CHICKEN THIGHS SO THEY DON’T DRY OUT?
Overcooking is common, but a few techniques keep thighs juicy: brown them first over medium-high heat for a crisp exterior, then finish on low heat to retain moisture. Using a meat thermometer when they approach doneness helps prevent overcooking. Cooking chicken in a sauce or broth also helps keep it tender and moist.
HOW TO THICKEN TERIYAKI SAUCE?
Arrowroot starch is used here to thicken the sauce; it’s gluten-free and gives a slightly sticky finish. Cornstarch can be substituted if you prefer. Mix the starch with a few tablespoons of sauce before adding it to the pan to avoid lumps.
SHOP MY KITCHEN
RECIPE QUESTIONS AND SUBSTITUTIONS
I haven’t tested this with every teriyaki brand, so feel free to use your favorite. Arrowroot can be swapped for cornstarch. I usually serve this with white rice, but any grain or high-quality carbohydrate works well.
Teriyaki Chicken Thighs
Ingredients
- 6-8 organic chicken thighs
- 2-3 tbsp avocado oil
- 3 scallions, white and light green parts, sliced
Sauce:
- 1 jar of Primal Kitchen honey teriyaki sauce
- 1/2 cup pineapple juice
- 1/2 tbsp minced garlic
- 2 tsp fresh/minced ginger
- 1 tsp arrowroot starch
- 1/2 tsp sea salt
- ground pepper
Instructions
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In a large skillet, add oil and heat on medium to high. Let the pan get hot, but not smoking.
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Add the chicken thighs, then season with salt and pepper. Let brown before flipping, about 5 minutes. Flip, then cover to let cook/brown the other side, another 3–5 minutes.
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Remove all chicken and set aside. Turn down heat to low. Add all sauce ingredients, minus the arrowroot starch, and stir, lifting up any pieces of chicken from the pan.
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After several minutes, add the chicken back to the pan, and flip a few times to drench in the sauce. Cover to heat for 3–4 minutes.
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Get a small bowl, add the arrowroot starch, as well as a few tbsp of sauce, and whisk or stir until smooth. Pour in the pan directly over the sauce, stir, and let thicken for 2 minutes.
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Add scallions and serve with rice and broccolini. I sauté broccolini in a mix of ghee and avocado oil and season with sea salt. Hope you enjoy!