Step 1

In a small bowl, add the brown sugar, soy sauce, vinegar, garlic, and pepper. Whisk to combine.

Step 2

Place the chicken in a large sealable plastic food storage bag. Pour the sauce into the bag with the chicken. Seal the bag. Gently massage and roll the chicken around in the bag to get it evenly coated in sauce.

Step 3

Place the bag on a plate in the refrigerator for a minimum of 30 minutes or up to two hours to marinate.

Step 4

Use tongs to transfer the chicken from the bag to a large nonstick skillet. Discard the remaining marinade.

Step 5

Cover the skillet and place it over medium heat. Cook for eight minutes.

Step 6

Remove the cover. Flip the chicken over. Cook for an additional five minutes, until it reaches an internal temperature of 165˚ Farhenheit.

Step 7

The excess teriyaki sauce will form a thick glaze in the bottom of the skillet. Push the chicken around in the pan so that it gets evenly coated in the glaze, flipping the chicken over as necessary.