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In the realm of comfort food, few dishes can rival the delightful taste of sticky teriyaki glazed chicken thighs. This irresistible recipe, characterized by its rich, sweet, and umami-packed flavors, has become a staple in many households around the world. Marinated in a harmonious blend of soy sauce, honey, and aromatic spices, sticky teriyaki glazed chicken thighs not only tantalize the taste buds but also create an inviting aroma that fills your kitchen. Whether you're preparing a quick weeknight dinner or planning an elaborate gathering with friends and family, this dish guarantees a crowd-pleasing experience that leaves everyone asking for seconds.

Sticky Teriyaki Glazed Chicken Thighs

Indulge in the irresistible flavors of sticky teriyaki glazed chicken thighs with this delicious recipe! Perfect for a weeknight dinner or a gathering, this dish combines bone-in chicken thighs marinated in a sweet and savory blend of soy sauce, honey, and spices. The caramelized glaze adds a sticky finish that enhances the juicy meat. Discover key ingredients, cooking techniques, and presentation tips for a crowd-pleasing meal that’s both comforting and satisfying. Enjoy this culinary journey into the world of teriyaki!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/2 cup soy sauce (preferably low-sodium)

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

Cooking oil (for searing)

Instructions
 

Marinate the Chicken:

    In a large bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.

      Prepare the Glaze:

        In a small saucepan over medium heat, pour in the remaining marinade (note: do not use raw marinade that has touched the chicken - use reserved marinade). Bring to a simmer. In a small bowl, mix the cornstarch and water to make a slurry. Once the marinade is simmering, slowly whisk in the cornstarch mixture. Stir until it thickens slightly, about 2-3 minutes. Remove from heat.

          Sear the Chicken:

            Heat a large skillet or grill pan over medium-high heat and add a splash of cooking oil. Remove chicken thighs from the marinade and place them skin-side down in the hot pan. Sear for about 5-7 minutes until the skin is crispy and golden brown.

              Cook Through:

                Flip the chicken thighs and reduce the heat to medium. Brush a generous amount of the teriyaki glaze on the skin side. Cover the pan and let cook for about 10-15 minutes until the chicken is cooked through (internal temperature should reach 165°F). Brush more glaze on during cooking for added flavor.

                  Glaze the Chicken:

                    In the last few minutes of cooking, turn the chicken thighs over again to crisp up the other side and brush on more glaze.

                      Serve:

                        Once cooked, remove from heat. Let the chicken rest for a few minutes before serving. Drizzle with additional glaze, then sprinkle with sesame seeds and sliced green onions for garnish. Serve with steamed rice and your favorite vegetables.

                          Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings