Teriyaki Chicken Thighs
Indulge in the perfect harmony of sweet and savory flavors with these Teriyaki Chicken Thighs. Succulent chicken thighs are marinated and then cooked to golden perfection in a rich, glossy teriyaki sauce. The sauce caramelizes on the chicken, creating a sticky, finger – licking glaze that pairs beautifully with steamed rice or a fresh salad. A restaurant – quality dish that you can easily recreate at home.
Equipment
- Large bowl
- Ziplock bag or airtight container
- Skillet or frying pan
- Small saucepan
- Whisk
- Tongs
- Cutting board
- Sharp knife
Ingredients
- For the Chicken
- 4 bone – in skin – on chicken thighs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
- Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, brown sugar, honey, minced garlic, and grated ginger. Stir well and bring the mixture to a boil over medium – high heat. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Pour the cornstarch mixture into the boiling sauce, stirring constantly. Reduce the heat to low and simmer for 2 – 3 minutes, or until the sauce thickens. Remove the sauce from the heat and set aside.
- Marinate the Chicken: Pour about half of the teriyaki sauce into a large bowl or a ziplock bag. Add the seasoned chicken thighs, making sure they are well – coated with the sauce. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- Cook the Chicken: Heat a skillet or frying pan over medium – high heat. Remove the chicken thighs from the marinade, letting the excess drip off. Place the chicken thighs, skin – side down, in the hot pan. Cook for 6 – 8 minutes, or until the skin is crispy and golden brown. Flip the chicken thighs and continue cooking for another 5 – 7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Glaze the Chicken: Once the chicken is cooked, pour the remaining teriyaki sauce over the chicken thighs in the pan. Toss the chicken gently to coat it evenly with the sauce, allowing the sauce to caramelize slightly, about 1 – 2 minutes.
Notes
If you prefer boneless chicken thighs, the cooking time may be reduced. Adjust accordingly and check the internal temperature regularly.
You can add a splash of sake or mirin to the teriyaki sauce for an extra depth of flavor.
Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
You can add a splash of sake or mirin to the teriyaki sauce for an extra depth of flavor.
Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
