Description
Make juicy chicken thighs coated in a thick, sweet, and savory homemade teriyaki glaze. This recipe works well pan-seared or baked.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (or substitute with water)
- 1/4 cup packed brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
- Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 6 to 8 minutes until the skin is golden brown and crisp.
- Flip the chicken thighs. If using the oven method, transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) and bake for 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). If pan-frying only, reduce heat to medium-low and continue cooking until done.
- While the chicken cooks, prepare the glaze. In a small saucepan, combine 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.
- In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry.
- Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly and becomes glossy. Remove from heat.
- Once the chicken is cooked, brush the thick teriyaki glaze generously over all sides of the chicken thighs. Return the chicken to the heat (or oven) for 2 to 3 minutes to allow the glaze to set and become sticky.
- Serve immediately over rice, spooning any extra glaze over the top.
Notes
- For crispier skin, ensure the skin is completely dry before searing.
- You can substitute chicken breasts, but adjust the cooking time to prevent drying out.
- This glaze can be made ahead of time and stored in the refrigerator for up to one week. Reheat gently before using.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Pan-Seared and Baked
- Cuisine: Japanese Inspired
Nutrition
- Serving Size: 1 thigh
- Calories: 450
- Sugar: 22
- Sodium: 850
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 30
- Cholesterol: 110