Sticky Teriyaki Glazed Chicken Thighs
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Sticky Teriyaki Glazed Chicken Thighs are a quick and flavorful weeknight dinner you can have on the table in under 30 minutes. Made entirely on the stovetop, these juicy chicken thighs are coated in a simple homemade teriyaki sauce that skips the mirin but still delivers that perfect balance of sweet and savory.
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What I love most about this chicken thigh recipe is how the sauce cooks down into a rich, glossy glaze that coats every bite of chicken. It makes the dish feel a little extra special without any extra effort, and it’s one of those meals I can count on everyone enjoying. I usually serve it with rice or noodles, and simple veggie side like Spicy Carrot Ribbon Salad or Garlic Roasted Broccoli or with some Chicken Fried Rice.
Star Ingredients
- Chicken Thighs – For this recipe, I like to use boneless skinless chicken thighs. They cook faster without the bone and are much easier to eat. You can definitely use chicken thighs with the skin if that’s what you have on hand, and they’ll still turn out delicious. The only drawback is that the skin softens once refrigerated, and I usually end up removing it later—along with some of that flavorful teriyaki sauce—so I stick with boneless skinless thighs instead.
- Honey – Any honey will do. Even the honey creamed honey or honey that is in the cupboard that has crystallized. As soon as it heats up, it will liquify and be good as new. This is the best way to use it and not let it go to waste!
- Rice Wine Vinegar – I tend to have this in the house because I use it often to make my Asian Cucumber Salad. It balances out the sweetness and adds a savory note. If you do have Mirin, you can use it 1:1 as a substitute.
Step-By-Step Made Simple
This teriyaki glazed chicken recipe is so easy and quick to make I am certain it will become a dinner time favorite! It takes about 5 minutes to pull all the ingredients together and about 25 minutes to cook all in one pan.
I like to place the flat or meaty side of the chicken thighs in the pan with the heated oil first and then season the back side of the thighs while they are in the pan.
The chicken thighs will take about 7 minutes a side to cook per side. Make sure they are fully cooked before adding the teriyaki sauce or if you would like another option you could also use an Asian BBQ Sauce. They are cooked when the thickest part of the chicken reaches an internal temperature of 165°F.
The sauce will thicken and turn darker as it cooks stovetop. As it thickens, I like to dredge the chicken thighs in the sauce, flipping them over two or three times so they get a good thick glaze on them.
When you are ready to serve them, you also spoon a little over top of the chicken or add of the extra sauce to your rice or noodles. So good!
Can This Recipe Be Made In the Oven?
Sure can! I find it takes a little longer because you have to wait until the oven heats up but if you don’t have the time to sit there and make it real time, the oven works just as well.
To make these sticky teriyaki chicken thighs in the oven:
- Preheat your oven to 400°F and lightly grease a large casserole dish.
- In a small pot, add 3/4 cup water, honey, sugar, vinegar, sesame oil, garlic, ginger, salt and pepper. Cook 2 minutes over medium-high heat, bringing to a boil.
- In a small glass, whisk 1/4 cup of water with 2 tbsp of cornstarch and add it to the pot. Whisk to combine and continue cooking for another minute.
- Season the chicken with salt and pepper and add it to the dish. Top with the teriyaki sauce and bake for 30 minutes or until the chicken is cooked through to 165°F.
Leftovers? No Problem!
I don’t find that there are many leftovers when my kids are eating with us, but when it is just my husband and I, we make rice bowls and pack them for lunch in containers to store in the fridge. This way I have a quick lunch to eat in the next 2-3 days. Then all you have to do is microwave them for a minute or two.
Sticky Teriyaki Glazed Chicken Thighs
Ingredients
- 2 lbs boneless, skinless chicken thighs (10-12)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp avocado, canola or vegetable oil
- 1 cup water
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 cloves garlic; minced
- ½ tsp powdered ginger
- 2 tbsp corn starch
Instructions
- Season the chicken thighs by sprinkling them with salt and pepper all over.
- Add the olive oil to a large cast iron or non-stick pan and heat over medium-high heat. Add the seasoned chicken thighs meaty side down and cook for about 7 minutes. Then flip them using tongs and continue to cook for another 5-7 minutes or until the inside temperature reaches 165°F.
- While the chicken is cooking make they teriyaki sauce by adding the the remaining ingredients to a large bowl and whisk well. Add the cornstarch as the last ingredient to avoid clumping so it blends in well.
- When the chicken is cooked add the teriyaki sauce to the pan with the chicken and continue to cook over medium heat for another 3 minutes or until the sauce becomes thick enough to coat a spoon. Flip the chicken thighs with tongs two or three times to coat with the teriyaki glaze. Serve with a sprinkling of sesame seeds or chopped green onions if you like (optional).
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
