Description
These Teriyaki Chicken Thighs are tender, juicy, and coated in a homemade sweet and savory teriyaki glaze. Easy to make on the grill or stovetop, they pair perfectly with rice and steamed vegetables for a delicious and satisfying meal.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
Teriyaki Sauce
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Garnish
- Sesame seeds
- Green onions, sliced
Instructions
- Make the Teriyaki Marinade: Whisk together the low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated fresh ginger in a bowl until the sugar dissolves and the mixture is well combined.
- Marinate Chicken: Place the boneless, skinless chicken thighs in a shallow dish or resealable bag and pour the teriyaki marinade over them. Make sure the chicken is fully coated, then refrigerate for at least 30 minutes to allow the flavors to infuse.
- Grill the Chicken: Preheat the grill to medium heat. Grill the marinated chicken thighs for 6–7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). The chicken should develop a nice caramelized exterior from the marinade’s sugars.
- Prepare the Glaze: While the chicken cooks, pour the remaining marinade into a small saucepan. Bring it to a gentle simmer over medium heat, then stir in the cornstarch slurry. Continue cooking and stirring until the sauce thickens into a glossy teriyaki glaze, about 2–3 minutes.
- Glaze and Garnish: Once the chicken is cooked, brush the thickened teriyaki glaze generously over the thighs. Transfer to a serving platter and garnish with toasted sesame seeds and sliced green onions for added flavor and crunch.
Notes
- This recipe can also be prepared by baking the chicken thighs at 400°F (200°C) for 25-30 minutes or by air frying at 380°F (193°C) for about 15-18 minutes, turning halfway.
- Serve the teriyaki chicken thighs with steamed broccoli and your choice of jasmine or brown rice to make a complete meal.
- For extra flavor, marinate the chicken overnight.
- If you prefer a spicier version, add a teaspoon of chili flakes to the marinade.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese-Inspired
