Homemade Teriyaki Chicken Thighs
This warm and fragrant Homemade Teriyaki Chicken Thighs recipe combines traditional flavors with exciting new elements for a fresh twist on a classic dish. Each bite offers a delightful balance of sweetness, saltiness, and savory goodness.
The teriyaki sauce caramelizes as the chicken cooks, creating a delicious glaze over the chicken. The combination of crispy chicken skin and the candied effect of the caramelized teriyaki make this a simple chicken dinner your family will love. It’s a family favorite in our home!
Homemade Teriyaki Chicken Thighs pair well with my vibrant Black Bean Coconut Rice Salad or refreshing Avocado Citrus Salad.
The Fascinating History of Teriyaki
Teriyaki sauce has a rich history dating back to ancient Japan. Traditional Japanese teriyaki sauce consists of soy sauce, mirin, ginger, and sugar.
It has evolved to incorporate various ingredients, including pineapple.
My teriyaki sauce recipe is a combination of soy sauce, Miran, apple juice, brown sugar and honey, sesame oil, and fresh ginger and garlic.
Today, teriyaki has become a versatile ingredient, enjoyed in stir-fry recipes, marinades, glazes, and even as a dipping sauce.
The perfect Teriyaki Marinade
The key to the tastiest teriyaki chicken thighs starts with the marinade. The complexity of flavors comes together with a base of soya sauce, apple juice, and Miran that tenderize the chicken as well as adds flavor. Minced ginger, garlic, and sesame oil enhance the marinade seasoning. The honey and brown sugar add a tad of sweetness and helps to caramelize the meat. Allow the chicken to marinade for at least 30 minutes, or ideally 2-3 hours.
FAQ
Yes you can, but marinating infuses the teriyaki seasoning right through the chicken making it incredibly flavorful.
Preparing the sticky teriyaki sauce
After the chicken has finished marinating remove it from the marinade and pan-sear. Transfer the marinade to a small saucepan. Combine the cornstarch with water and whisk into the marinade. Bring to a boil, reduce heat, and simmer until the sauce thickens. Pour over the chicken and place in the oven to bake.
You can skip this step, but the skin on the chicken thighs will be soft. Personally, I would remove the skin if you wish to skip this step.
Ingredients
- Chicken Thighs: I use bone-in chicken thighs with the skin on. If you prefer, skinless, boneless chicken thighs will also work.
- Soy Sauce: Using low sodium soy sauce allows for better control over the overall saltiness of the dish.
- Mirin: This is a subtly sweet Japanese rice wine that is commonly used in Asian cuisine.
- Apple juice: maintains the classic balance of sweet and savory flavors. Try to find a high-quality, natural apple juice that is free from additives and artificial sweeteners. Look for options that are 100% pure apple juice.
- Brown Sugar: the brown sugar helps the sauce caramelize and stick to the chicken.
- Honey: 100% pure liquid honey; in addition to adding a tad of sweet, honey also helps the caramelization of the sauce.
- Sesame oil: I prefer toasted sesame oil. It enriches teriyaki sauce with a mild, rich, nutty flavor.
- Fresh ginger and Garlic: fresh grated ginger and garlic add depth of flavor to this recipe.
- Corn starch: This will thicken the sauce. To prevent lumps, mix cornstarch with a small amount of cold water before adding it to the sauce.
- Green onions & Sesame Seeds: thinly sliced green onions and sesame seeds make a tasty garnish.
See recipe card for quantities.
Substitutions
Although I prefer chicken thighs as they roast up so tender and juicy, chicken breasts, chicken strips, or even chopped chicken will work.
Miran – teriyaki sauce is usually made with Miran, but it can be hard to find. Although you can’t beat the unmistakable flavor of Miran some great alternatives are, dry sherry, Sake, rice vinegar, or Marsala wine.
Honey – agave nectar can be substituted.
Cooking Instructions
- I prefer a crispier chicken skin, so I pan-sear the chicken thighs before finishing them in the oven. Pour the prepared teriyaki sauce over the chicken and bake uncovered for 20-30 minutes or until the chicken reaches an internal temperature of 165º F.
- For a convenient option, try grilling the marinated chicken thighs. Grill on medium heat and baste with thickened teriyaki sauce.
- Alternatively, you can try baking the chicken thighs in the Air Fryer. Baste the chicken with thickened teriyaki sauce and bake at 375ºF for 20-25 minutes or until the chicken reaches an internal temperature of 165º F. Place chicken thighs skin side down, then flip and baste halfway through. (makes crispier skin)
Tips:
For this teriyaki chicken thigh recipe, I used my heavy cast iron skillet which worked great for searing the chicken and transferring it to the oven to finish cooking. Any stovetop/ovenproof baking pan will work.
Homemade teriyaki sauce is perfect as a glaze for salmon, roast pork, shrimp, and roast chicken.
Complimentary side dishes
Looking for a great side dish to go with your chicken dinner, try one of these!
Homemade Teriyaki Chicken Thighs
Ingredients
- 6 Chicken Thighs
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup Brown Sugar packed
- 1 tbsp Liquid Honey
- 3 tbsp Mirin
- 2 tbsp Apple Juice
- 1 teaspoon Sesame Oil
- 1 teaspoon fresh Ginger grated
- 1 clove Garlic minced
- 2 tbsp Olive Oil
- 1 tbsp Cornstarch
- 1/4 cup cold Water
- 1 tbsp Sesame Seeds for garnish
- 2 Green onions for garnish
Instructions
- Combine soy sauce, brown sugar, honey, Miran, apple juice, sesame oil, ginger, and garlic in a saucepan. Heat until sugar dissolves (about 5 minutes).
- Pour the sauce into a dish with the chicken. Cover and refrigerate allowing it to marinate for a minimum of 30 minutes (preferably 2-4 hours).
- Once the chicken is finished marinating remove it and pat dry with a paper towel.
- Heat olive oil in a large skillet. Add the chicken thighs and sear on both sides. (about 2 minutes per side) Remove and place in a single layer in an oven-proof baking dish.
- Whisk the cold water and cornstarch together until fully mixed with no lumps present.
- Pour the marinade into a saucepan and heat until boiling. Gradually whisk in the cornstarch slurry. Reduce the heat to medium and simmer until the sauce thickens. Whisk continually.
- Pour over the chicken.
- Place in the oven and bake uncovered at 375º F for 20-25 minutes or until chicken reaches an internal temperature of 165º F.
- Garnish with thinly sliced green onion and sesame seeds.
Nutrition
