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Teriyaki Chicken Thigh Recipe

Teriyaki Chicken Thigh Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs (about 1 1/2 lbs)
  • 1 tbsp vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp brown sugar
  • 2 cloves garlic, grated
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • Sesame seeds and sliced green onions, for serving

Method
 

  1. Whisk together the soy sauce, mirin, sake, brown sugar, garlic, and ginger until the sugar dissolves.
  2. Heat the oil in a large skillet over medium-high heat. Sear the chicken thighs for about 4 minutes per side until deep golden, then transfer to a plate.
  3. Add the sauce to the pan and let it bubble for 30 seconds. Stir in the cornstarch slurry, return the chicken and any juices to the skillet, and cook over medium heat for 2-3 minutes until the sauce thickly coats the chicken.
  4. Rest the chicken briefly, then slice across the grain. Spoon the pan sauce over the top and scatter with sesame seeds and green onions.

Notes

Pat the chicken very dry right before searing for the best browning. If the sauce tightens up too much while resting, thin it with a teaspoon of water. Bone-in thighs work well here; see the table in the tips section for adjusted times.