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!
Course: Main Course
Keyword: Teriyaki Chicken Thighs
Author: Garnish and Glaze
2poundsbone-in skin-off chicken thighs, or drumsticks
2teaspoonfresh ginger, grated
2teaspoonscornstarch + 2 teaspoons cold water
toasted sesame seeds
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.