Teriyaki Chicken Thighs
Succulent and packed with flavor, these Teriyaki Chicken Thighs bring the perfect balance of sweet, savory, and umami to your dinner table. Marinated in an irresistible blend of soy sauce, mirin, brown sugar, and honey, the tender boneless chicken thighs cook to golden perfection before being enveloped in a glossy homemade teriyaki sauce thickened with a touch of cornstarch. Freshly minced garlic and ginger add a delightful zing, while a garnish of toasted sesame seeds and sliced green onions lends a pop of texture and color. Quick and easy to prepare in just 40 minutes, this restaurant-quality dish pairs beautifully with steamed rice and sautéed vegetables for a crowd-pleasing meal the whole family will love. Perfect for weeknight dinners or casual entertaining, this teriyaki chicken recipe is sure to become a favorite in your household.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.33 cup soy sauce
- 0.25 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions (optional, for garnish)
Instructions
In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, minced garlic, and grated ginger to create the teriyaki sauce.
Heat a large skillet over medium heat and add the vegetable oil.
Season the chicken thighs lightly with salt and pepper on both sides (optional, as soy sauce is salty).
Place the chicken thighs in the skillet in a single layer. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside on a plate.
Reduce the heat to low and pour the teriyaki sauce mixture into the skillet. Let it simmer for 2-3 minutes until aromatic.
In a small bowl, mix cornstarch and water to form a slurry. Slowly add the slurry to the simmering sauce, whisking constantly to prevent lumps.
Cook the sauce for an additional 2-3 minutes until it thickens and coats the back of a spoon.
Return the cooked chicken thighs to the skillet and toss them in the sauce, ensuring they are fully coated. Let them simmer in the sauce for another 2-3 minutes to absorb the flavors.
Transfer the teriyaki chicken thighs to a serving dish and pour any remaining sauce over the top.
Garnish with toasted sesame seeds and thinly sliced green onions. Serve hot with steamed rice and your choice of vegetables.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 61.6 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
