Name: Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs bone-in or boneless chicken thighs; 1/3 cup soy sauce; 3 tbsp brown sugar; 2 tbsp honey; 2 tbsp rice vinegar; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp cornstarch; 1/4 cup water; 1 tsp sesame oil; 2 tbsp neutral cooking oil; 2 green onions, sliced (for garnish); 1 tsp sesame seeds (for garnish)

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I make Teriyaki Glazed Chicken Thighs when I want something savory, slightly sweet, and deeply satisfying without much effort. The chicken turns out juicy and tender, coated in a glossy teriyaki glaze that feels just as good for a weeknight dinner as it does for meal prep.

Why You’ll Love This Recipe

I like this recipe because chicken thighs stay moist and flavorful, even if I cook them a little longer. The homemade-style teriyaki glaze comes together quickly, and I only need one pan. I also enjoy how well this dish pairs with rice, noodles, or simple vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bone-in or boneless chicken thighs
soy sauce
brown sugar
honey
rice vinegar
garlic, minced
fresh ginger, grated
cornstarch
water
sesame oil
neutral cooking oil
green onions for garnish
sesame seeds for garnish

Directions

I start by patting the chicken thighs dry and seasoning them lightly with salt. I heat a skillet over medium heat with a bit of neutral oil and place the chicken skin-side down. I let it cook until golden and crispy, then flip and cook until nearly done.

While the chicken cooks, I whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, cornstarch, and water. Once the chicken is cooked through, I reduce the heat and pour the sauce into the pan. I let it simmer and thicken, spooning the glaze over the chicken until everything is sticky and well coated.

I remove the pan from the heat and let the chicken rest for a couple of minutes before serving.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 10 minutes
Cook time: about 25 minutes
Total time: about 35 minutes

Variations

I sometimes add a bit of chili paste or red pepper flakes when I want some heat. When I feel like changing it up, I use the same glaze with chicken breasts or even salmon. I also like adding pineapple juice to the sauce for a sweeter twist.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.

FAQs

Can I bake teriyaki glazed chicken thighs instead?

I bake them at 400°F until cooked through, then brush with the glaze and broil briefly.

Do I need to use skin-on chicken thighs?

I like skin-on for extra flavor, but skinless thighs work just as well.

Can I make the sauce ahead of time?

I often prepare the sauce in advance and store it in the fridge for a couple of days.

Is this recipe good for meal prep?

I use it often for meal prep because the flavors hold up really well.

What should I serve with teriyaki chicken thighs?

I usually serve them with steamed rice, noodles, or roasted vegetables.

Conclusion

I keep Teriyaki Glazed Chicken Thighs in my regular dinner rotation because they’re simple, flavorful, and always reliable. With minimal prep and a rich glaze, this recipe gives me a comforting meal that never feels boring.

Teriyaki Glazed Chicken Thighs

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Juicy and tender chicken thighs coated in a glossy, savory-sweet teriyaki glaze, made easily in one pan for a satisfying weeknight meal or meal prep.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Skillet
Cuisine: Asian-Inspired
Diet: Halal

Ingredients

1.5 lbs bone-in or boneless chicken thighs
1/3 cup soy sauce
3 tbsp brown sugar
2 tbsp honey
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch
1/4 cup water
1 tsp sesame oil
2 tbsp neutral cooking oil
2 green onions, sliced (for garnish)
1 tsp sesame seeds (for garnish)

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Instructions

Pat the chicken thighs dry and season lightly with salt.
Heat neutral oil in a large skillet over medium heat. Place chicken skin-side down and cook until golden and crispy.
Flip the chicken and continue cooking until nearly cooked through.
In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, cornstarch, and water.
Reduce heat to medium-low and pour the sauce into the skillet.
Simmer until the sauce thickens, spooning the glaze over the chicken until well coated and sticky.
Remove from heat and let rest for 2 minutes. Garnish with green onions and sesame seeds before serving.