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Teriyaki, a beloved cooking technique originating from Japan, has captured the hearts and taste buds of food lovers worldwide. This method involves grilling or broiling meat, fish, or vegetables while basting with a rich, glossy sauce made primarily from soy sauce, mirin, and sugar. The beauty of teriyaki lies in its remarkable balance of flavors, marrying sweet and savory elements that tantalize the palate. The allure of teriyaki dishes is not just in their taste but also in their versatility, making them a popular choice for home cooks seeking to impress family and friends alike.

Sticky Teriyaki Glazed Chicken Thighs

Discover the irresistible flavor of Sweet & Savory Sticky Teriyaki Glazed Chicken Thighs, a dish that beautifully balances sweet and savory elements. This easy recipe features tender chicken thighs marinated in a homemade teriyaki sauce, combining soy sauce, brown sugar, and ginger for a glossy finish. Perfect for family dinners, this dish pairs well with jasmine rice and colorful vegetables, making it not only delicious but also visually appealing. Enjoy cooking and elevate your weekday meals!
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Ingredients
  

4 boneless, skinless chicken thighs

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 tablespoon cornstarch

2 tablespoons water

Sesame seeds (for garnish)

Green onions, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over them. Make sure the chicken is well-coated. Seal the bag or cover the dish, then marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

      Cook the Chicken: Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off. Grill the chicken for about 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).

        Make the Glaze: While the chicken is cooking, strain the remaining marinade into a saucepan. In a small bowl, mix the cornstarch and water to create a slurry. Add this slurry to the saucepan with the marinade and cook over medium heat, stirring frequently until it thickens, about 3-5 minutes. Remove from heat.

          Glaze the Chicken: Once the chicken thighs are cooked, brush the thickened teriyaki glaze over them generously. Reserve some glaze for serving if desired.

            Garnish and Serve: Remove the chicken from the grill or skillet and transfer to a serving platter. Sprinkle sesame seeds and chopped green onions on top. Serve the sticky teriyaki glazed chicken thighs with jasmine rice and extra glaze on the side for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings