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Sticky Teriyaki Chicken Thighs with Garlic

Four glazed Sticky Teriyaki Chicken Thighs with Garlic, generously topped with white sesame seeds on a white plate.
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Make juicy chicken thighs coated in a thick, sweet, and savory garlic teriyaki glaze. This recipe works well pan-seared or baked.

Ingredients

Scale
  • 8 boneless, skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4 to 5 minutes per side until browned. Remove the chicken from the skillet and set aside.
  3. In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Pour in the soy sauce, mirin, brown sugar, honey, and sesame oil. Bring the mixture to a simmer, stirring until the sugar dissolves.
  5. Return the chicken thighs to the skillet. Let them simmer in the sauce for 5 minutes, turning once.
  6. Stir the cornstarch slurry again and pour it slowly into the simmering sauce while stirring constantly. The sauce will thicken quickly.
  7. Continue to cook for 2 to 3 minutes, spooning the thick, sticky sauce over the chicken thighs until they are fully coated and cooked through (internal temperature of 165°F or 74°C).
  8. Remove the chicken from the heat. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • For an oven-baked method, sear the chicken as directed in step 2. Whisk the sauce ingredients (excluding the slurry) and pour over the chicken in an oven-safe dish. Bake at 400°F (200°C) for 15 minutes. Remove, add the thickened sauce (made separately on the stovetop), and bake for 5 more minutes until sticky.
  • Serve this chicken over steamed white rice to soak up the extra glaze.

Nutrition

Find it online: https://tastytribune.com/sticky-teriyaki-chicken-thighs-with-garlic/