These Teriyaki Chicken Thighs are tender, juicy, sweet, and savory! Serve them with a side of rice and broccoli for a delicious Asian meal the family will love!
These gorgeous glazed Teriyaki Chicken Thighs are such an easy and delicious entree! For more great Asian recipes, try my Vegetable Lo Mein, Mongolion Beef, and Instant Pot Honey Garlic Chicken.
Teriyaki Chicken
Who doesn’t love some good Teriyaki Chicken?! The combination of sweet and salty sticky sauce on a juicy tender piece of chicken is too good to pass up. The sauce is so yummy, you’ll want to spoon it over your rice and broccoli too!
HOW TO MAKE TERIYAKI CHICKEN THIGHS:
Time needed: 40 minutes.
This Teriyaki Chicken is so easy to make and can be made with any cut of chicken. Serve it with rice and steamed or stir fried vegetables.
- Brown the Chicken
Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken top side down to the pan and brown on both sides (about 2-3 minutes per side). Remove and place on a plate and drain grease from pan.
- Make the Sauce
To the skillet, add the soy sauce, vinegar, sugar, garlic, and ginger. Bring to a boil over med-high heat. Add the chicken, top side down. Reduce heat to low, cover, and let simmer for 8-10 minutes, flip, and cook about 8-10 more minutes until cooked through (165 degrees F) and tender).
- Thicken the Sauce
Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat. Mix the cornstarch and water together and then whisk into the sauce and cook until slightly thickened.
- Garnish & Serve
Add the chicken back to the pan. Spoon sauce over the top of the chicken and garnish with green onion and sesame seeds. Serve with rice and steamed or stir fried vegetables.
FAQS
If you want a crust on your chicken like at Chinese restaurants you can dredge it in flour or cornstarch before searing.
I like to serve my chicken with jasmine rice and broccoli. Some other good vegetables to have as a side are stir fried peppers, zucchini, or green beans.
Yes! Thighs are most tender and the bone-in helps make it extra tender and flavorful. If you like eating the skin, you can use skin-on thighs. If you choose to use chicken breasts, you likely won’t need to cook them as long. You can also use drumsticks or wings.
Homemade teriyaki sauce is made up of soy sauce, water, vinegar, sugar, ginger, and garlic. It is thickened with a slurry of cornstarch and water.
TOOLS USED TO MAKE THIS CHICKEN:
- Digital Instant Read Meat Thermometer– I wish I had gotten this sooner! This quick read thermometer helps you cook your meats to the adequate temperature. No more raw chicken or over cooked steak!
- Garlic Press– Fresh garlic tastes best and this is the garlic press is my favorite! I love how easy it is to clean.
- Non-Stick Skillet with Lid– I have a different pan but this one is highly rated and all kitchens need a good nonstick skillet with a lid.
LOOKING FOR MORE ASIAN DISHES? CHECK OUT THESE:
- Thai Sweet Chili Chicken
- Shrimp Stir Fry
- Hunan Chicken
- General Tso Chicken
- Sesame Ginger Salmon & Broccoli
Teriyaki Chicken Thighs
Ingredients
- 1 tablespoon canola oil
- 2 pounds bone-in skin-off chicken thighs, or drumsticks
- 3/4 cup soy sauce
- 2/3 cup brown sugar
- 1/2 cup rice vinegar
- 1/4 cup water
- 4 cloves garlic, crushed
- 2 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch + 2 teaspoons cold water
- green onion
- toasted sesame seeds
Instructions
- Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken top side down to the pan and sear on both sides (about 3 minutes per side). Remove and place on a plate and drain grease from pan.
- To the skillet, add the soy sauce, vinegar, sugar, garlic, and ginger. Bring to a boil over med-high heat. Add the chicken, top side down. Reduce heat to low, cover, and let simmer for 8-10 minutes, flip, and cook about 8-10 more minutes until cooked through (165 degrees F) and tender).
- Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat. Mix the cornstarch and water together and then whisk into the sauce and cook until slightly thickened.
- Add the chicken back to the pan. Spoon sauce over the top of the chicken and garnish with green onion and sesame seeds. Serve with rice and steamed or stir fried vegetables.
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