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Sticky Garlic Teriyaki Chicken Thighs

Close-up of a perfectly glazed Sticky Teriyaki Chicken Thighs piece covered in dark sauce, sesame seeds, and sliced green onions.
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Make moist chicken thighs coated in a thick, sweet, and savory garlic teriyaki glaze. This recipe works well for pan-searing or baking.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 1/2 cup soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • 1 tablespoon 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 oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down until deeply golden brown, about 6 to 8 minutes. Flip the thighs and cook for 2 minutes on the other side.
  3. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  4. While the chicken sears, prepare the sauce: In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Reduce the heat to low and let the sauce simmer for 5 minutes. Whisk in the cornstarch slurry and cook for 1 minute until the sauce thickens slightly. Remove from heat and stir in the sesame oil.
  6. Pour about half of the teriyaki sauce over the seared chicken thighs in the skillet, coating them well.
  7. Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
  8. Remove the chicken from the oven. Brush the remaining reserved sauce over the cooked chicken thighs. Let the chicken rest in the pan for 5 minutes to allow the glaze to set.
  9. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • For an extra sticky glaze, you can reduce the sauce further on the stovetop after removing the chicken from the oven.
  • If you prefer not to sear first, bake the chicken thighs at 400 degrees Fahrenheit for 30 minutes, then brush with sauce and bake for another 10 minutes until the internal temperature is reached.
  • Use chicken thighs without the bone and skin for a quicker cooking time, reducing the bake time by about 5 to 7 minutes.

Nutrition

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