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Sticky Teriyaki Chicken Thighs with Garlic

Three pieces of Sticky Teriyaki Chicken Thighs with Garlic, coated in a thick glaze and topped with sesame seeds and green onions.
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Make tender chicken thighs coated in a thick, sweet, and savory garlic teriyaki glaze. This recipe results in a perfectly sticky finish.

Ingredients

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  • 6 boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken and set aside.
  3. Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
  4. Pour in the soy sauce, mirin, brown sugar, and honey. Bring the mixture to a simmer, stirring until the sugar dissolves. Let it simmer for 3 minutes.
  5. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while stirring constantly. Continue to cook until the sauce thickens significantly and becomes glossy, about 1-2 minutes.
  6. Stir in the sesame oil. Return the cooked chicken thighs to the skillet. Turn the chicken pieces to coat them completely in the sticky teriyaki glaze.
  7. Serve the chicken immediately, drizzled with extra sauce from the pan. Garnish with sesame seeds and chopped green onions.

Notes

  • For extra sticky sauce, allow the sauce to reduce slightly before adding the cornstarch slurry.
  • Serve this dish over steamed white or brown rice to soak up the extra glaze.
  • You can use skin-on, bone-in thighs; adjust cooking time accordingly, usually requiring 10-12 minutes per side.

Nutrition

Find it online: https://spoonswirl.com/sticky-teriyaki-chicken-thighs-with-garlic/