The easiest chicken teriyaki recipe ever.

Serves: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 2 lbs (906g) boneless skin-on chicken thighs, skin removed and set aside for rendering

• 1 cup (240ml) dark soy sauce

• 1 cup (240ml) honey

Method:

1. In a large non-stick skillet set over medium heat, add the chicken skins to the pan to render the fat. This will be your cooking oil. Once you have 1-2 tablespoons of fat in the pan, remove the skin.

2. Turn the heat to medium-high and sear the chicken thighs until golden brown, about 2-3 minutes, flip and cook for another 2-3 minutes. The thighs do not have to be cooked through. 

3. Remove the chicken from the pan and turn off the heat. Cut the thighs into cubes and then add them back to the pan and turn the heat to medium.  Pour in your soy sauce and honey and gently stir until combined. Raise the heat to medium-high and bring the skillet to a boil.  Then lower the heat to medium and let the mixture simmer and reduce, occasionally mixing, until it glazes and coats the chicken, about 15 minutes. Optionally garnish with sesame seeds and serve with rice and enjoy.