Ingredients
- 2.5 lbs boneless, skin-on chicken thighs
- 1 1/4 cups low-sodium soy sauce
- 1 1/4 cups clover honey
- Neutral oil (if needed)
First, Render the Chicken Fat
The best part of using skin-on thighs is that you can make your own chicken fat to cook in. Place the chicken skins in a large, cold non-stick skillet and set it over medium heat.
Let the skins render for ~5-7 minutes. You are looking for a couple of tablespoons of liquid fat in the pan and for the skins to get crispy.
Once they’re crisp, remove the skins with a slotted spoon and set them aside for a snack. If you notice you didn’t get enough fat from the skins, just add a splash of neutral oil to the pan.
Next, Cook the Chicken and Make the Glaze
Turn the heat under the skillet to medium-high. Place the chicken thighs in the hot fat and sear them for ~3-4 minutes per side. You want to get a deep golden-brown crust on both sides. The chicken does not have to be cooked through at this point.
Remove the chicken from the skillet and set it aside on a cutting board. Turn off the heat.
Pour the low-sodium soy sauce and honey into the hot pan and stir them together. Turn the heat to medium-high and bring the sauce to a boil.
Lower the heat to a steady simmer and let the sauce reduce, stirring occasionally. This will take ~10-15 minutes. The sauce is ready when it has become a thick, glossy glaze that can coat the back of a spoon.
While the sauce reduces, cut the seared chicken into bite-sized pieces.
Once the glaze is ready, return the chicken to the skillet. Toss everything together for a final minute or two until the chicken is cooked through and every piece is coated in the thick sauce. Serve immediately over rice.
3-Ingredient Chicken Teriyaki
Ingredients
- 2.5 lbs boneless skin-on chicken thighs
- 1 1/4 cups low-sodium soy sauce
- 1 1/4 cups clover honey
- Neutral oil if needed
Instructions
- Place chicken skins in cold non-stick skillet over medium heat, render 5-7 minutes until crispy.
- Remove crispy skins, reserve rendered fat in pan. Add neutral oil if needed.
- Sear chicken thighs in fat over medium-high heat, 3-4 minutes per side until golden brown.
- Remove chicken from pan and set aside.
- Add soy sauce and honey to pan, stir to combine.
- Bring to boil, reduce to simmer for 10-15 minutes until sauce becomes thick and glossy.
- Cut chicken into bite-sized pieces while sauce reduces.
- Return chicken to pan, toss with glaze 1-2 minutes until cooked through.
- Serve over rice.
