Sticky Teriyaki Glazed Chicken Thighs

A bowl of teriyaki glazed chicken thighs with rice and green beens.

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Sticky Teriyaki Glazed Chicken Thighs

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.

Prep Time10

Cook Time18

Total Time28

Course: Dinner

Cuisine: Asian

Keyword: Chicken Thighs, Stovetop, Teriyaki

Servings: servings

Calories: 482kcal

Author: Alisa Infanti

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).

Notes

Storage:

Leftovers are best stored in the fridge for 2-3 days in a tightly sealed container. Reheat in the microwave.

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