Oh, my goodness, if you are looking for a dinner that tastes like it came straight from your favorite Japanese restaurant but is SO easy to whip up on a busy weeknight, you absolutely *have* to try these Teriyaki Glazed Chicken Thighs. Seriously, don’t even get me started on how juicy and flavorful they are! I remember the first time I made these; I was looking for something that would impress my picky eaters without me spending all evening in the kitchen, and these chicken thighs were an instant home run. The sweet and savory glaze just coats everything perfectly. It’s the kind of meal that makes everyone ask for seconds, and you can feel really good about serving it. It’s truly my secret weapon for getting a delicious, restaurant-quality meal on the table in no time.

Why You’ll Love These Teriyaki Glazed Chicken Thighs

Seriously, these Teriyaki Glazed Chicken Thighs are a lifesaver on busy nights. They’re so quick to make, packed with amazing flavor, and honestly, you just can’t mess them up! Here’s why they’ll become a regular in your meal rotation:

Weeknight Warrior: We’re talking about a total of about 35 minutes from start to finish. That’s faster than most takeout orders!
Taste Bud Heaven: That homemade teriyaki glaze? It’s perfectly sweet and savory, and it just coats the chicken like a dream. Trust me on this one.
Foolproof & Easy: Even if you’re new to cooking, these instructions are super straightforward. You’ll get perfectly tender, glazed chicken every single time.
Goes with Everything: Serve these bad boys with fluffy rice, some steamed veggies, or even over noodles. They’re incredibly versatile!

Ingredients for Perfect Teriyaki Glazed Chicken Thighs

Alright, gathering your ingredients is half the fun, right? For these unbelievably good Teriyaki Glazed Chicken Thighs, you won’t need anything too crazy. Just make sure you have some boneless, skinless chicken on hand. Here’s what you’ll need to grab:

About 1.5 pounds of boneless, skinless chicken thighs – they stay so nice and juicy!
For that gorgeous glaze: 1/2 cup soy sauce, 1/4 cup mirin (that’s Japanese sweet rice wine, it’s a game-changer!), and 1/4 cup sake (if you don’t have sake, a dry sherry or even just a little extra water can work in a pinch, but sake is best!).
Sweetness boost: 2 tablespoons of brown sugar. You can tweak this a bit, more if you like it sweeter!
Fresh flavor pops: 1 tablespoon of finely grated fresh ginger and 2 cloves of garlic that you’ve minced up real good.
For searing: Just 1 tablespoon of vegetable oil.
To thicken things up: 1 tablespoon of cornstarch mixed with 2 tablespoons of water – this makes our little slurry for that sticky glaze.
And for that pretty finish: a sprinkle of sesame seeds and some thinly sliced green onions. So pretty!

How to Make Teriyaki Glazed Chicken Thighs: Step-by-Step

Okay, let’s get this amazing dish made! It’s really not complicated at all, just a few simple steps and you’ll be digging into the most delicious chicken you’ve had in ages. Trust me, the aroma alone will make your tummy rumble!

Preparing the Teriyaki Glaze

First things first, let’s make that magic sauce! Grab a small bowl. Whisk together your soy sauce, that lovely mirin (it’s the sweet rice wine, don’t skip it!), the sake, brown sugar, and your fresh ginger and garlic. The fresh ginger and garlic are key here – they really wake up the flavor! Give it a good whisk until the sugar is all dissolved. This is the heart of our amazing Teriyaki Glazed Chicken Thighs.

Marinating the Chicken Thighs

Now, take your chicken thighs and pop them into a resealable bag or a shallow dish. Pour about half of that incredible teriyaki sauce you just made over the chicken. Make sure each piece gets coated really well. We want that flavor to soak in deep! Let it marinate for at least 30 minutes on the counter, or pop it in the fridge for up to 4 hours if you have the time. If you’re marinating longer, just give it a little shake now and then. You can find more easy marinade ideas here if you’re feeling adventurous!

Cooking the Teriyaki Glazed Chicken Thighs

Alright, time to bring the heat! Get a nice big skillet – I like using cast iron for a good sear – and add a tablespoon of vegetable oil. Heat that up over medium-high heat until it’s nice and shimmering. Carefully take your chicken thighs out of the marinade, letting any excess drip off (we’ll use the rest of the sauce later!). Lay the chicken in the hot skillet, making sure not to crowd the pan. Cook them for about 3-4 minutes on each side. We’re just looking for a nice golden-brown sear here. Don’t worry if they aren’t cooked through yet; we’ll finish them in the sauce.

Thickening the Glaze

While the chicken is searing, let’s get that extra sauce ready to thicken. In a tiny bowl, whisk together your cornstarch and water. This is your “slurry.” It might look a little thin, but it works wonders! Once the chicken is seared, pour the *remaining* teriyaki sauce into the skillet. Bring it to a gentle simmer. Then, slowly drizzle in that cornstarch slurry while stirring constantly. You’ll see it start to thicken up beautifully in just a minute or two. Watch it close so it doesn’t get *too* thick!

Finishing and Garnishing

Now for the grand finale! Return your beautifully seared chicken thighs back into the thickened teriyaki glaze in the skillet. Toss them around gently to coat them completely. Let them simmer for another 5-7 minutes, until the chicken is cooked all the way through and the glaze is wonderfully sticky and luscious. Serve them up hot, and don’t forget those pretty garnishes! A sprinkle of sesame seeds and some fresh, sliced green onions makes these Teriyaki Glazed Chicken Thighs look and taste absolutely perfect.

Tips for the Best Teriyaki Glazed Chicken Thighs

Okay, so you’ve got the recipe down, but here are a couple of my little secrets that really take these Teriyaki Glazed Chicken Thighs from great to absolutely sensational. It’s all about those little details, you know?

First off, don’t skimp on the fresh ginger and garlic! I know you can buy pre-minced stuff, but wow, the flavor you get from grating your own ginger and mincing fresh garlic is SO much brighter and more potent. It really makes a huge difference in the glaze’s zing. I learned this the hard way when I was in a pinch and used powdered ginger once. Never again! It’s just not the same vibrant flavor.

Another thing – when you’re searing the chicken, make sure that pan is properly hot before you add the thighs. You want a nice, quick sear to get that golden-brown crust. If it’s not hot enough, the chicken will just kind of steam, and you won’t get that delicious caramelization that adds so much depth to the flavor. It also helps keep them from sticking! If you’re looking for more chicken thigh magic, check out my Garlic Herb Roasted Chicken Thighs recipe; it’s a whole different vibe but just as tasty!

Serving Suggestions for Teriyaki Glazed Chicken Thighs

Okay, so you’ve got these absolutely phenomenal Teriyaki Glazed Chicken Thighs ready to go. Now, what do you serve them with? My go-to is always simple steamed white or brown rice – it’s the perfect canvas for that amazing glaze and makes for a super satisfying meal. It’s humble but oh-so-effective!

If you’re feeling a little fancier, or just want something extra delicious, you *have* to try serving this chicken alongside some creamy garlic mushroom risotto. The richness of the risotto is such a nice contrast to the sweet and savory chicken, and it just feels like a special occasion meal, even though it’s pretty easy!

And for a touch of sweetness and color, a side of honey roasted carrots is pure magic. The slight caramelization on the carrots really complements the teriyaki glaze beautifully. It’s a fantastic way to add some veggies and a pop of color to your plate!

Storage and Reheating Instructions

Leftover Teriyaki Glazed Chicken Thighs are honestly almost as good the next day! Once they’ve cooled down a bit, just pop them into an airtight container and store them in the fridge. They should stay yummy for about 3-4 days. Reheating is super easy – you can pop them in a microwave for a minute or two until heated through, or if you want to get them a little crispy again, just give them a quick sauté in a skillet over medium heat. Be careful not to overcook them, or they might get a little dry!

Frequently Asked Questions about Teriyaki Glazed Chicken Thighs

Got questions about whipping up this amazing dish? I totally get it! Here are a few things people often wonder about my Teriyaki Glazed Chicken Thighs:

Can I use chicken breast instead of thighs for Teriyaki Glazed Chicken Thighs?

You absolutely can! Just know that chicken breast cooks faster and can dry out more easily. You’ll want to cut your cooking time down a bit after searing, especially when it’s simmering in the glaze. Keep an eye on it so it stays nice and juicy!

How long can I marinate the chicken for Teriyaki Glazed Chicken Thighs?

For this Teriyaki Glazed Chicken Thighs recipe, a quick 30 minutes is great for flavor, but if you have time, up to 4 hours in the fridge is even better! Any longer than that, and the acidity in the marinade might start to break down the chicken texture a little too much. Just remember to discard any leftover marinade you used with the raw chicken!

Can I make the teriyaki sauce ahead of time?

Oh yes, you totally can! The teriyaki sauce mixture is perfect for making ahead. Just mix it all up, stash it in an airtight container in the fridge, and it’ll keep beautifully for up to 3 days. That just makes weeknight cooking even EASIER!

Nutritional Information

Just a heads-up, these numbers are approximate since everyone’s ingredients and cooking styles are a little different! This is for one gorgeous serving of our Teriyaki Glazed Chicken Thighs, based on the recipe as written:

Calories: Around 350
Protein: About 25g
Carbohydrates: Roughly 20g
Fat: Approximately 18g
Sugar: Around 15g

It’s a good balance of flavor and satisfying goodness!

Teriyaki Glazed Chicken Thighs

Author: memorecipes.com
Total Time: 35 min
Yield: 4 servings 1x
Diet: Low Salt

Print Recipe

Description

Juicy chicken thighs coated in a sweet and savory teriyaki glaze.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon cornstarch
2 tablespoons water
Sesame seeds, for garnish
Green onions, sliced, for garnish

Instructions

In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic.
Place chicken thighs in a resealable bag or shallow dish. Pour half of the teriyaki sauce over the chicken, ensuring it is well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
In a small bowl, whisk together cornstarch and water to create a slurry.
Heat vegetable oil in a large skillet over medium-high heat.
Remove chicken from marinade, discarding the excess marinade. Sear chicken thighs for 3-4 minutes per side, until browned.
Pour the remaining teriyaki sauce into the skillet. Bring to a simmer.
Add the cornstarch slurry to the skillet and stir until the sauce thickens.
Return chicken to the skillet and coat with the thickened glaze. Cook for another 5-7 minutes, or until chicken is cooked through and the glaze is sticky.
Garnish with sesame seeds and sliced green onions before serving.

Notes

For extra flavor, you can grill the chicken thighs after marinating.
Adjust brown sugar to your sweetness preference.

Prep Time: 15 min
Cook Time: 20 min
Category: Dinner
Method: Pan-Frying
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 thigh
Calories: 350
Sugar: 15g
Sodium: 800mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 25g
Cholesterol: 120mg

Keywords: teriyaki chicken, chicken thighs, glazed chicken, easy chicken recipe, asian chicken