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Teriyaki Chicken Thigh Recipe

Japanese · Main course · 30 min total

Juicy, caramelized chicken thighs glazed in a homemade sweet and savory teriyaki sauce. This easy one-pan recipe is perfect for a quick weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (about 4-6 thighs)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Sesame seeds and sliced green onions for garnish

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger to make the teriyaki sauce.
2. Heat vegetable oil in a large skillet over medium-high heat. Pat chicken thighs dry with paper towels and season lightly with salt and pepper.
3. Place chicken skin-side down (if using skin-on) or just place in skillet. Cook until golden brown, about 4-5 minutes per side. Chicken should be cooked through (internal temp 165°F). Remove chicken and set aside.
4. Pour the teriyaki sauce into the skillet and bring to a simmer. Cook for 2-3 minutes until slightly reduced.
5. Stir in the cornstarch slurry and cook, stirring constantly, until sauce thickens, about 1 minute.
6. Return chicken to the skillet, turning to coat with sauce. Simmer for 1-2 minutes until glazed.
7. Serve chicken over steamed rice, drizzle with remaining sauce, and garnish with sesame seeds and green onions.

Tips

• For extra flavor, marinate chicken in half the sauce for 30 minutes before cooking.
• Leftover teriyaki sauce can be stored in the refrigerator for up to a week.
• Serve with steamed broccoli or a side salad for a complete meal.

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