Easy Teriyaki Chicken

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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Brown sugar
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  1 tbsp 1 Tbsp water ($0.00)
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  1 Garlic(3g)
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  1 tsp Ginger, Fresh Root
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  2 tbsp Vegetable oil
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  1.8 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Mince the fresh garlic and ginger, then whisk together with the soy sauce, brown sugar, and 1 tablespoon of the vegetable oil in a bowl until the sugar dissolves.
2. 2Place the chicken thighs in a shallow container, pour the marinade over top, and turn to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight, turning occasionally.
3. 3Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes). Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
4. 4Add the chicken skin-side down to the hot skillet and cook for 5–7 minutes over medium-high heat until the skin is golden brown and crispy, then flip.
5. 5Cook the chicken for another 5–7 minutes over medium-high heat, undisturbed, until the internal temperature reaches 165°F at the thickest part of the thigh and the glaze has reduced to a light, syrupy coating on the meat.
6. 6Transfer the chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
7. 7Divide the sliced chicken evenly into 5 airtight containers while still warm, spooning any remaining glaze from the skillet over each portion.
8. 8Cool to room temperature before sealing, then refrigerate for up to 4 days.