How do I know if my chicken is cooked through?

Chicken thighs are safely cooked when they reach an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out more easily. Cook them for less time and consider pounding them to an even thickness for uniform cooking.

Can I make the teriyaki sauce ahead of time?

Absolutely! The sauce can be made and stored in the refrigerator for up to 3-4 days, making weeknight prep even faster for your teriyaki dinner .

What are good side dishes for Sticky Teriyaki Chicken Thighs?

Steamed white or brown rice, quinoa, sautéed green beans, broccoli, or a simple side salad all pair wonderfully with this Asian glazed chicken .

Sticky Teriyaki Chicken Thighs

Name: Sticky Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 6-8 boneless, skinless chicken thighs (about 1.5-2 lbs); 1/2 cup soy sauce (low sodium preferred); 1/4 cup mirin; 2 tablespoons rice vinegar; 2 tablespoons brown sugar (packed); 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch; 2 tablespoons water; 1 tablespoon vegetable oil (or other neutral oil); 1 tablespoon toasted sesame seeds (for garnish); Optional: Sliced green onions, for garnish and could be served with rice

Description

These Sticky Teriyaki Chicken Thighs are an absolute weeknight winner, offering a perfect balance of savory, sweet, and tangy flavors. The chicken thighs are marinated in a homemade teriyaki sauce, then pan-fried to crispy perfection and finished with a glossy, sticky glaze. A sprinkle of toasted sesame seeds adds a delightful nutty crunch and a beautiful presentation. This recipe is surprisingly easy to make and delivers big flavor that the whole family will love.

Ingredients

Scale

6–8 boneless, skinless chicken thighs (about 1.5–2 lbs)
1/2 cup soy sauce (low sodium preferred)
1/4 cup mirin
2 tablespoons rice vinegar
2 tablespoons brown sugar (packed)
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon vegetable oil (or other neutral oil)
1 tablespoon toasted sesame seeds (for garnish)
Optional: Sliced green onions, for garnish and could be served with rice

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Instructions

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, and minced garlic.
Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
Cook the Chicken: Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Remove the chicken thighs from the marinade, letting any excess drip off (reserve the marinade).
Sear the Chicken: Place the chicken thighs in the hot skillet and cook for 4-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Make the Teriyaki Glaze: Pour the reserved marinade into the same skillet. Bring to a simmer over medium heat. Stir in the cornstarch slurry. Continue to simmer, stirring constantly, for 2-3 minutes, or until the sauce thickens and becomes glossy.
Coat the Chicken: Return the cooked chicken thighs to the skillet, turning to coat them evenly in the sticky teriyaki glaze.
Serve: Transfer the chicken to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions (if using). Serve immediately with steamed rice and your favorite vegetables.

Notes

For extra crispy skin (if using bone-in, skin-on thighs), pat the chicken very dry before searing.
Adjust the sweetness by adding more or less brown sugar to your preference.
If you don’t have mirin, you can substitute with dry sherry or sake with a pinch of sugar.
This dish pairs wonderfully with white rice, brown rice, quinoa, or noodles. Steamed broccoli or stir-fried vegetables make excellent side dishes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Frying, Glazing
Cuisine: Asian, Japanese-inspired

Nutrition

Serving Size: 1 chicken thigh with glaze
Calories: 350
Sugar: 12
Sodium: 850
Fat: 18
Saturated Fat: 4
Carbohydrates: 15
Fiber: 1
Protein: 30
Cholesterol: 100