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Broiled Teriyaki Chicken Thighs

Easy for a quick meal at home or on the go. Leftovers are a great foundation for other meals.
Course dinner, lunch
Cuisine Asian, Japanese
Keyword Chicken, chicken teriyaki
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 172 kcal
Author Sharon Wong


  • 3 pounds chicken thighs, boneless, skinless 10-12 pieces, 2 trays
  • 1/3 cup teriyaki sauce
  • 1 scallion thinly sliced (optional)
  • 1 clove garlic minced (optional)


  1. Use scissors to trim off the fat from the chicken thighs and place the thighs into a large bowl. Add sauce, scallion and garlic (if using) and marinate for 10-15 minutes.
  2. Check that the top rack in the oven is 4 inches from the broiler element and preheat the broiler on high for a few minutes.
  3. In the meantime, line a large baking sheet with foil for easy clean up.
  4. Place chicken pieces on the baking sheet and discard marinade.
  5. Spread the pieces out so that they lie flat and do not overlap.
  6. Broil for 6 minutes and then turn over each piece of chicken and broil for another 6-7 minutes (time varies, see recipe notes).*

  7. The chicken is ready when the meat looks caramelized (golden brown, with a few brown spots).
  8. Serve with rice and a favorite vegetable side dish.

Recipe Notes

*The first time you make this dish watch the timing and flip them over when you see a little bit of browning. I had to replace my stove since I first published this recipe and with my new broiler, it takes 4-5 minutes on the first side and 4-5 minutes on the second side, depending on the chicken thigh size and how long they have been out of the refrigerator. 

If you have an Instant Pot or pressure cooker, I have adapted this recipe for the Instant Pot in a new recipe.