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Sticky Teriyaki Chicken Thighs with Garlic

A close-up of one perfectly glazed Sticky Teriyaki Chicken Thighs with Garlic piece on a white plate.
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A recipe for making tender, juicy chicken thighs coated in a thick, dark, and glossy homemade teriyaki glaze infused with strong garlic flavor.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup sake (Japanese rice wine)
  • 1/4 cup packed light brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Pat the chicken thighs completely dry using paper towels. Season the skin lightly with salt and pepper.
  2. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot oil. Sear for 6 to 8 minutes until the skin is deeply golden brown and crisp.
  3. Flip the chicken thighs and cook for 2 minutes on the second side. Remove the skillet from the heat.
  4. While the chicken sears, prepare the sauce: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer gently for 5 minutes.
  5. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly and becomes glossy. Remove from heat and stir in the sesame oil.
  6. Pour half of the prepared teriyaki glaze over the chicken thighs in the skillet, coating the tops well.
  7. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius). 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 teriyaki glaze over the chicken thighs. Let the chicken rest in the skillet for 5 minutes before serving.

Notes

  • For extra crispiness, you can briefly place the chicken under the broiler for the last 1-2 minutes after baking, watching carefully to prevent burning the glaze.
  • Serve immediately over steamed white rice with a side of steamed broccoli or green beans.
  • If you prefer boneless, skinless thighs, reduce the baking time by approximately 5 to 7 minutes.

Nutrition

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