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Sticky Teriyaki Chicken Thighs with Garlic

Two glazed chicken thighs covered in a sticky sauce, sesame seeds, and fresh green onions, representing Sticky Teriyaki Chicken Thighs.
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Make tender, juicy chicken thighs coated in a thick, sweet, and savory garlic teriyaki glaze. This recipe uses simple ingredients for a quick weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 1 tablespoon vegetable oil
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper if desired.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  3. In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
  4. Pour in the soy sauce, mirin, brown sugar, and rice vinegar. Bring the mixture to a simmer, stirring until the sugar dissolves.
  5. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  6. Pour the slurry into the simmering sauce, whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly and becomes sticky.
  7. Stir in the sesame oil. Return the seared chicken thighs to the skillet.
  8. Reduce the heat to low. Spoon the sticky teriyaki glaze over the chicken thighs, turning them to coat completely. Simmer for 5 to 7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  9. Remove the chicken from the heat. Let it rest for 5 minutes.
  10. Garnish with sliced green onions and sesame seeds before serving over rice or with steamed vegetables.

Notes

  • For extra sticky sauce, let the sauce reduce slightly more before adding the chicken back in.
  • If you prefer baked thighs, bake at 400°F (200°C) for 20 minutes, then brush with half the sauce and bake 5 more minutes. Brush with remaining sauce and broil briefly to caramelize.
  • You can substitute honey for brown sugar if you prefer a different sweetness profile.

Nutrition

Find it online: https://cookerycourier.com/sticky-teriyaki-chicken-thighs-with-garlic/