This recipe delivers deeply flavorful, succulent Homemade Teriyaki Chicken Thighs. The secret lies in the perfect balance of sweet and salty sauce. I promise you will adore this tender, deeply browned glazed chicken. It truly sings with authentic Japanese flavor.
We often make this dish on hectic Tuesday evenings. Leftovers reheat beautifully for lunch the next day. This fast meal always satisfies every single member of my family.
Why I Love This Recipe
This Homemade Teriyaki Chicken Thighs recipe is my kitchen hero. It comes together so happily when time is short. Here is why I reach for it often:
- Speedy Weeknight Wonder: Done in about 30 minutes total time.
- Incredible Flavor Depth: That homemade teriyaki sauce is pure magic.
- Moisture Guaranteed: Chicken thighs stay incredibly juicy while cooking.
Homemade Teriyaki Chicken Thighs Ingredients
Crafting an amazing teriyaki glaze starts with balancing salty, sweet, and savory notes. Believe me, skipping the bottled sauce is worth the small effort here.
Substitutions and Tips
- For Gluten-Free Needs: Use tamari instead of standard soy sauce.
- Sweetener Swaps: Honey or pure maple syrup work wonderfully for brown sugar.
- Alcohol Alternatives: Dry sherry works great if you skip the sake. Maybe use extra mirin instead.
- Safety Note: Always check that chicken reaches 165°F internally.
How to Make Homemade Teriyaki Chicken Thighs
We are going to build layers of flavor now, friends. Follow these simple steps closely. Soon you will have perfectly glazed chicken ready for plating.
Step 1: Prepare the Teriyaki Sauce
Combine all sauce components in a small saucepan first. Whisk together the soy sauce, mirin, sake, sugar, ginger, and garlic well. Next, bring this mixture to a gentle simmer over medium heat. Stir until the sugar dissolves completely into the liquid. Let it cook gently for two or three minutes only. Now, whisk in the cornstarch slurry very smoothly. Continue cooking and stirring constantly. You want the sauce to thicken nicely into a glorious glaze consistency. Finally, remove the pan from the heat right away.
Step 2: Prepare and Season the Chicken
Take your boneless, skinless chicken thighs, please. Pat them very dry using paper towels. Drying creates that beautiful sear later on. Season them lightly with just salt and black pepper. Keep seasoning simple here. The sauce carries most of the wonderful flavor profile.
Step 3: Cook the Chicken Thighs
Heat up that olive oil in a large skillet. Run the heat to medium-high until it shimmers a bit. Add the seasoned chicken thighs carefully to the hot pan. Cook them for about five to seven minutes per side. Look for that rich, golden brown crust forming. Make sure the internal temperature hits 165°F (74°C). This ensures safe eating, which is paramount.
Step 4: Glaze and Finish the Homemade Teriyaki Chicken Thighs
Reduce your heat to medium-low before adding liquid. Pour about half to three-quarters of your prepared teriyaki sauce over the chicken. Turn the thighs around gently coating them thoroughly. Let them simmer for just two or three more minutes. This step really builds that sticky, wonderful glaze. Remove the chicken from the skillet surface.
Step 5: Serve and Garnish
You may wish to reduce that remaining pan sauce further. Slice the chicken thighs or serve them perfectly whole. Drizzle any extra pan sauce immediately over the top. Sprinkle with sesame seeds and sliced green onions now. Serve this delicious dish hot alongside fluffy rice.
How to Store Homemade Teriyaki Chicken Thighs
Storing leftovers requires just a bit of care. Keep any unused Homemade Teriyaki Chicken Thighs tightly sealed. Refrigerate them in an airtight container promptly. They stay fresh for three to four days this way. For longer storage, freezing works well too. Thaw them overnight in the fridge before reheating gently on the stovetop.
Tips for Success
- Pat Dry: Seriously dry the chicken first for best searing!
- Sauce Test: Taste your sauce before adding the slurry for balance.
- Low and Slow Glaze: Do not burn the sugar during the final glaze step.
- Thigh Choice: Boneless thighs are quickest, but bone-in adds flavor.
Kitchen Tools You’ll Need
- A large, heavy-bottomed skillet for searing.
- A small saucepan for building the teriyaki sauce.
- Tongs are essential for flipping the chicken pieces.
- A reliable meat thermometer checks for doneness.
Serving Suggestions
- Steamed broccoli or blanched green beans pair nicely.
- Fluffy white or brown rice catches all the extra glaze.
- Garnish generously with fresh, crunchy sesame seeds.
- Try a crisp cucumber salad for contrast in texture.
Homemade Teriyaki Chicken Thighs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (estimated)
- Category: Main Course
- Method: Pan-Frying/Sautéing
- Cuisine: Japanese-inspired
- Diet: Halal
Description
A recipe for making delicious homemade teriyaki chicken thighs glazed in a homemade teriyaki sauce.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- For the Teriyaki Sauce:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup mirin (sweet rice wine)
- 2 tbsp sake (or dry sherry, or more mirin)
- 2 tbsp brown sugar (or honey/maple syrup)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Optional garnishes: sesame seeds, sliced green onions
Instructions
- **Prepare the Teriyaki Sauce:** In a small saucepan, combine soy sauce, mirin, sake (or substitute), brown sugar, grated ginger, and minced garlic. Whisk well.
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer gently for 2-3 minutes.
- Whisk in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat and set aside.
- **Cook the Chicken:** Pat chicken thighs dry with paper towels. Season lightly with salt and pepper.
- Heat olive oil in a large skillet or frying pan over medium-high heat.
- Add chicken thighs to the hot skillet and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Once chicken is cooked, reduce heat to medium-low. Pour about 1/2 to 3/4 of the prepared teriyaki sauce over the chicken, turning to coat. Simmer for 2-3 minutes, allowing the sauce to glaze the chicken.
- Remove chicken from the skillet. If desired, you can reduce the remaining sauce in the pan slightly more.
- Slice chicken thighs or serve whole. Drizzle with any extra sauce from the pan. Garnish with sesame seeds and sliced green onions, if desired.
- Serve hot with rice and steamed vegetables.
Notes
- Tamari can be used instead of soy sauce for a gluten-free option.
- Honey or maple syrup can substitute brown sugar in the sauce.
- Sake can be replaced with dry sherry or more mirin.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
