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Teriyaki chicken is a beloved dish that has captured the hearts and taste buds of food enthusiasts around the globe. Rooted in Japanese cuisine, teriyaki refers to a cooking technique that involves grilling or broiling meat, glazed with a sweet and savory sauce made from soy sauce, mirin, and sugar. The result is a deliciously sticky, caramelized exterior that perfectly complements the tender meat within. Among the various cuts of chicken, chicken thighs stand out as the ideal choice for this dish. Their inherent juiciness and ability to absorb flavors make them perfect for soaking up the rich, umami-packed teriyaki sauce.

Sticky Teriyaki Chicken Thighs

Discover the mouthwatering flavors of Savory Sticky Teriyaki Chicken Thighs with this easy-to-follow recipe. Learn about the rich history of teriyaki, the essential ingredients like soy sauce and mirin, and the importance of marination for ultimate flavor infusion. This dish features juicy, bone-in chicken thighs coated in a sweet and savory glaze, perfect for any meal. Elevate your dinner with this delicious recipe that promises to impress family and friends alike. Enjoy a culinary adventure today!
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Ingredients
  

4 large chicken thighs, bone-in and skin-on

1/4 cup soy sauce (low sodium)

1/4 cup mirin (Japanese sweet rice wine)

2 tablespoons honey

1 tablespoon brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 tablespoon sesame oil

1 tablespoon cornstarch

1 tablespoon water

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, mirin, honey, brown sugar, garlic, ginger, and sesame oil. Whisk together until the honey and sugar dissolve completely. Place the chicken thighs in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour (up to overnight for more flavor).

    Preheat the Oven: Preheat your oven to 425°F (220°C).

      Prepare for Baking: Remove the chicken from the marinade and shake off excess marinade, placing the thighs skin-side up on a lined baking sheet. Reserve the leftover marinade for later use.

        Bake the Chicken: Bake the chicken in the preheated oven for about 25-30 minutes or until it reaches an internal temperature of 165°F (75°C) and the skin is crispy and golden brown.

          Thicken the Sauce: While the chicken is baking, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly until the sauce thickens (about 2-3 minutes). Remove from heat.

            Glaze the Chicken: Once the chicken is done baking, remove it from the oven and brush the thickened teriyaki sauce generously over the thighs, letting it coat them beautifully. Return the chicken to the oven for an additional 5 minutes to caramelize the glaze.

              Garnish and Serve: Remove the chicken from the oven and let it rest for a few minutes. Transfer the chicken to a serving plate and garnish with chopped green onions and sesame seeds.

                Prep Time, Total Time, Servings: 10 minutes | 1 hour (plus marinating time) | 4 servings