These Teriyaki Chicken Thighs are tender, juicy, and packed with a balanced sweet-and-salty glaze. Serve them with steamed rice and broccoli for an easy, flavorful weeknight meal the whole family will enjoy.
This simple teriyaki chicken is glazed to perfection and comes together quickly. The sauce caramelizes into a sticky coating that’s great spooned over rice and vegetables. For other Asian-inspired dinners, try vegetable lo mein, Mongolian beef, or honey garlic chicken.
Teriyaki Chicken
The contrast of sweet, savory, and slightly tangy notes makes teriyaki chicken a reliable favorite. This recipe yields juicy, well-flavored thighs that crisp slightly when seared, then finish tender in the sauce. Leftovers reheat well and are perfect for meal prep.
HOW TO MAKE TERIYAKI CHICKEN THIGHS:
Time needed: 40 minutes
This teriyaki chicken is straightforward and works with thighs, drumsticks, wings, or breasts. Serve with jasmine or short-grain rice and steamed or stir-fried vegetables.
- Brown the Chicken
Heat oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Place chicken in the pan, skin- or top-side down, and sear until browned on both sides (about 2–3 minutes per side). Remove to a plate and discard excess fat from the pan.
- Make the Sauce
Add soy sauce, rice vinegar, brown sugar, crushed garlic, and grated ginger to the skillet and bring to a boil over medium-high heat. Return the chicken to the pan, top-side down. Reduce heat to low, cover, and simmer 8–10 minutes. Flip the pieces and cook another 8–10 minutes, until the internal temperature reaches 165°F and the chicken is tender.
- Thicken the Sauce
Remove the chicken to a clean plate. Increase heat to medium-high and bring the sauce to a boil. Stir together cornstarch and cold water, then whisk the slurry into the sauce and cook until slightly thickened and glossy.
- Garnish & Serve
Return the chicken to the skillet and spoon the sauce over each piece. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with rice and steamed or sautéed vegetables.
FAQS
For a crispy restaurant-style crust, dredge the chicken in flour or cornstarch before searing. This creates a light coating that crisps up and helps the sauce cling.
Jasmine rice and broccoli are classic companions. Stir-fried bell peppers, zucchini, or green beans also pair nicely and add color and texture.
Yes. Bone-in thighs remain juicy and develop great flavor; skin-on thighs crisp more during searing. Boneless breasts will cook faster and can be substituted if you adjust cooking time. Drumsticks and wings are also good options.
Homemade teriyaki sauce commonly combines soy sauce, rice vinegar, brown sugar, garlic, and ginger, thickened with a cornstarch slurry to create a glossy glaze.
TOOLS USED TO MAKE THIS CHICKEN:
- Digital Instant Read Meat Thermometer – A fast-read thermometer ensures chicken reaches a safe internal temperature without overcooking.
- Garlic Press – Pressed fresh garlic blends into the sauce for the best flavor and is easy to clean.
- Non-Stick Skillet with Lid – A good non-stick pan with a lid helps brown the chicken and then simmer it gently in the sauce.
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
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Heat oil in a large skillet over medium-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.
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To the skillet, add the soy sauce, vinegar, sugar, garlic, and ginger. Bring to a boil over medium-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).
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Remove chicken from pan onto a clean plate. Bring sauce to a boil over medium-high heat. Mix the cornstarch and water together and then whisk into the sauce and cook until slightly thickened.
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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.
Calories from Fat 54