These teriyaki chicken thighs are a one-skillet meal that is packed with flavor. Serve it with a side of vegetables for the perfect easy weeknight dish!

A bowl filled with teriyaki chicken thighs.

If you’re like me and love teriyaki chicken, but are looking for cheaper options with less prep, you’re going to love these skillet teriyaki chicken thighs!

Typically I cook teriyaki chicken with cubed chicken breast, and even though I love that, this version has the benefits of…

  • Zero chopping! You’re using whole chicken thighs rather than having to cube chicken breast.
  • It’s cheaper. Thighs tend to be cheaper than chicken breast. And any money-saving tactic is a huge win in my book!

Serve it with a side of vegetables or cauliflower rice and you have a perfect simple weeknight dish or meal prep option to add to your rotation.

The Ingredients for Skillet Teriyaki Chicken Thighs

  • Coconut Aminos. This is my favorite coconut aminos!
  • Coconut Sugar.
  • Apple Cider Vinegar.
  • Ginger Powder, Garlic Powder, Salt, and Pepper.
  • Chicken Thighs. I recommend bone-in, skin on chicken thighs for the flavor they have, but you can use boneless, just adjust the cook time.
  • Arrowroot Starch. This helps crisp the chicken and thicken the sauce.
  • Avocado Oil.
  • Green Onion. For topping.

How to cook Skillet Teriyaki Chicken Thighs

Step 1. Make the teriyaki sauce.

Step 2. Seasoning the chicken with salt and pepper and coat in the arrowroot starch.

Step 3. Sear the chicken on the stove top to crisp the skin.

Step 4. Add the teriyaki sauce to the skillet to simmer.

Step 5. Transfer the skillet to the oven and allow the chicken to cook through.

Step 6. Remove from the oven and top with green onion and serve with a side.

A pan cooking teriyaki chicken thighs.

What skillet should you use for this recipe?

Since we’re finishing these chicken thighs in the oven, I like to use an oven-safe skillet like stainless steel or cast iron.

What’s the purpose of the arrowroot starch? Can you use other options?

The arrowroot starch helps to crisp the chicken thighs and thicken the sauce. I find that arrowroot starch works better in savory recipes than tapioca starch.

Can you use boneless skinless thighs instead?

You can, but you’ll need less cook time and can get away with just cooking it through on the stove. Chicken thighs with the bone and skin pack a lot more flavor, but they need a bit more time to cook through.

What can you serve with these chicken thighs?

  • Stir-fried vegetables
  • Cauliflower rice
  • Steamed rice or brown rice if tolerated
  • Hibachi noodles

A bowl with vegetables and teriyaki chicken thighs.You’ll also like…

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Skillet Teriyaki Chicken Thighs

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 1/2 cup coconut aminos
  • 1 tsp coconut sugar
  • 1 tsp apple cider vinegar
  • 1 tsp ginger powder
  • 2 tsp garlic powder
  • 4 chicken thighs, bone-in, skin on (or about 2 lbs)
  • Salt and pepper to taste (omit pepper for AIP)
  • 2 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 2 tbsp green onion, chopped


  1. Preheat the oven to 375 F.
  2. Combine the coconut aminos, vinegar, coconut sugar, garlic and ginger powder and set aside.
  3. Prepare the chicken thighs by patting dry and seasoning with salt and pepper. Add the arrowroot starch and toss to coat the chicken on all sides.
  4. Using a large, oven-safe skillet, heat the avocado oil over medium-high heat. Once the oil is shimmering, add the chicken, and skin side down. Cook for about 4-6 minutes to thoroughly crisp the skin. Carefully flip the thighs and cook for another 3-4 minutes on the other side.
  5. Add the teriyaki sauce to the skillet and simmer for a few minutes to allow the sauce to start to thicken. Toss the chicken to coat.
  6. Transfer the skillet to the oven for 15-20 minutes. The chicken thighs should be cooked through to 165 F, and the meat should be tender.
  7. Carefully remove from the oven and allow to rest for a few minutes before serving topped with green onion with a side of your choice.


If using boneless, skinless thighs,  you’ll need less cook time. Use a meat thermometer to ensure the thighs don’t overcook.

If the sauce winds up too thick for your liking at the end of cooking, you can add 2-3 tbsp of chicken broth and toss and simmer for 1-2 minutes.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Dishes
  • Method: stove and oven


  • Serving Size: 1 serving
  • Calories: 243
  • Fat: 6.2g
  • Carbohydrates: 15.6g
  • Fiber: .3g
  • Protein: 29.5g

Keywords: teriyaki chicken thighs