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Teriyaki chicken has carved a niche for itself in kitchens around the world, becoming a beloved dish that blends sweet, savory, and umami flavors. This Japanese-inspired dish has gained immense popularity, not only in Asian restaurants but also on family dinner tables and during festive gatherings. The delightful marriage of flavors in teriyaki sauce brings a unique twist to chicken, making it a favorite among all age groups.

Sticky Teriyaki Chicken Thighs

Discover the irresistible taste of Sweet and Savory Sticky Teriyaki Chicken Thighs, a perfect blend of sweet and savory flavors that will elevate your dinner game. This recipe features juicy chicken thighs glazed in a homemade teriyaki sauce made from essential ingredients like soy sauce, honey, garlic, and ginger. Ideal for weeknight meals or special occasions, this dish is sure to impress family and friends with its rich flavors and sticky texture. Get ready to savor every bite!
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Ingredients
  

4 large chicken thighs (bone-in, skin-on)

1/4 cup soy sauce (low sodium recommended)

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons mirin (Japanese sweet rice wine)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 teaspoon cornstarch (optional for thickness)

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Instructions
 

Marinate the Chicken:

    In a large bowl, combine the soy sauce, honey, rice vinegar, mirin, minced garlic, grated ginger, and sesame oil. Whisk until thoroughly mixed. Add the chicken thighs and evenly coat them in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

      Preheat the Oven:

        Preheat your oven to 400°F (200°C).

          Sear the Chicken:

            In an oven-safe skillet or frying pan, heat a small amount of oil over medium-high heat. Remove the chicken thighs from the marinade, allowing excess marinade to drip off, and place them skin-side down in the hot skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy.

              Add Marinade for Cooking:

                Once seared, flip the chicken thighs skin-side up. Pour the remaining marinade over the chicken in the skillet. If you’d like a thicker sauce, you can mix the cornstarch with a tablespoon of water and stir it into the sauce.

                  Bake:

                    Transfer the skillet to the preheated oven. Bake for approximately 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Baste the chicken with the sauce halfway through for extra stickiness.

                      Glaze:

                        For an extra sticky glaze, switch the oven to broil for the last 3-5 minutes of cooking. Watch closely to prevent burning!

                          Garnish and Serve:

                            Remove the chicken from the oven and let it rest for a few minutes. Sprinkle sesame seeds and sliced green onions over the top before serving. Serve with steamed rice and your favorite veggies for a complete meal.

                              Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings