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Teriyaki cuisine has captivated palates around the globe with its delightful balance of flavors and enticing aromas. Originating from Japan, teriyaki has transcended cultural boundaries to become a beloved cooking style, celebrated for its sweet and savory profile that elevates a variety of dishes. Among the most popular teriyaki offerings is the Sweet & Savory Sticky Teriyaki Glazed Chicken Thighs, a dish that not only showcases the essence of teriyaki but also promises a satisfying and hearty meal.

Sticky Teriyaki Glazed Chicken Thighs

Discover the mouthwatering flavors of Sweet & Savory Sticky Teriyaki Glazed Chicken Thighs with this easy-to-follow recipe. Originating from Japan, teriyaki cuisine blends sweet and savory notes to create a delicious glazed chicken dish that's perfect for any occasion. Marinate succulent chicken thighs in a rich soy-based glaze, then cook to perfection. Serve over fragrant jasmine rice and pair with vibrant vegetables for a satisfying meal that will impress your family and friends. Dive into the rich culinary world of teriyaki!
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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)

Chopped green onions (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Prepare the Marinade: In a medium-sized mixing bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined. This sweet and savory marinade will infuse the chicken with rich flavor.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag, or alternatively, a shallow dish. Pour the marinade over the chicken, ensuring each piece is coated thoroughly. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for a minimum of 30 minutes, with a recommendation of up to 4 hours for maximum flavor absorption.

      Cook the Chicken: Preheat your grill or a skillet over medium-high heat. After marinating, take the chicken out of the marinade, allowing any excess liquid to drip off. Grill the chicken for approximately 5-7 minutes per side, or until the meat is cooked through and the internal temperature reaches 165°F (75°C).

        Make the Glaze: While the chicken is cooking, strain the leftover marinade into a small saucepan. In a separate bowl, combine the cornstarch and water to create a slurry. Add this slurry to the saucepan with the marinade, and cook over medium heat, stirring continuously until the sauce thickens, roughly 3-5 minutes. Once thickened, remove from heat.

          Glaze the Chicken: After the chicken thighs are fully cooked, generously brush the thickened teriyaki glaze over them. If you wish, set aside a portion of the glaze for serving on the side.

            Garnish and Serve: Transfer the glazed chicken thighs to a serving platter. Sprinkle sesame seeds and chopped green onions over the top for an aromatic finish. Serve the sticky teriyaki glazed chicken thighs alongside jasmine rice and any reserved glaze for dipping.

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