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Flavorful Marinated Teriyaki Chicken Thighs

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Juicy chicken thighs marinated in a savory-sweet teriyaki sauce and pan-seared to achieve a crispy, caramelized glaze. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 1/4 cup soy sauce (60 ml)
  • 3 tbsp mirin (45 ml)
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp cornstarch mixed with 1 tbsp water (cornstarch slurry)
  • Optional garnishes: toasted sesame seeds, sliced green onions, chili flakes

Instructions

  1. Prepare the marinade by whisking together soy sauce, mirin, brown sugar, grated ginger, minced garlic, sesame oil, and rice vinegar in a large bowl until sugar dissolves (about 5 minutes).
  2. Pat chicken thighs dry with paper towels. Add chicken to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour, ideally 3-4 hours or overnight for deeper flavor.
  3. Remove chicken thighs from marinade, letting excess drip off. Reserve the marinade for later.
  4. Heat a nonstick or cast iron skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-8 minutes until skin is golden and crispy. Flip and cook the other side for 5 minutes (total searing time 12-15 minutes).
  5. While chicken cooks, pour reserved marinade into a small saucepan. Add honey and bring to a simmer over medium heat. Stir in cornstarch slurry and cook until thickened and glossy, about 3-4 minutes.
  6. Reduce heat to low. Brush the thickened glaze generously over the chicken thighs in the skillet. Cook for another 2-3 minutes, spooning extra glaze over the top to build layers of sticky, crispy glaze.
  7. Transfer chicken to a plate and let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Pat chicken skin dry before searing to ensure crispiness. Use moderate heat to avoid burning the glaze. Reserve marinade to make the glaze. Brush glaze in layers for best sticky, crispy texture. For gluten-free, substitute soy sauce with tamari. Leftovers keep well refrigerated for up to 3 days; reheat gently in skillet or oven to maintain texture.

Nutrition

Keywords: teriyaki chicken, marinated chicken thighs, crispy chicken, easy chicken recipe, weeknight dinner, Japanese chicken, glazed chicken

Find it online: https://piperplate.com/flavorful-marinated-teriyaki-chicken-thighs-recipe-easy-crispy-glaze-guide/