Easy Homemade Teriyaki Chicken Thighs: 3 Ways to Cook Perfect Asian-Style Dinner

Key Takeaways

• Teriyaki chicken thighs offer a perfect balance of sweet and savory flavors, using tender chicken thighs that absorb the homemade sauce beautifully
• The homemade teriyaki sauce combines soy sauce, mirin, honey, brown sugar, garlic, and ginger, taking just 10 minutes to prepare and can be stored for up to 1 week
• Proper preparation involves trimming excess fat, marinating for 30 minutes to 4 hours, and cooking until the internal temperature reaches 165°F
• The dish can be prepared using three different methods: stovetop (15-20 minutes), oven-baked (25-30 minutes), or grilled (12-15 minutes)
• For best results, glaze the chicken with multiple layers of sauce and garnish with sesame seeds and green onions before serving

Looking for a foolproof weeknight dinner that’ll have everyone rushing to the table? Our juicy teriyaki chicken thighs deliver that perfect balance of sweet and savory flavors we all crave in Asian-inspired dishes.

We love using chicken thighs for this recipe because they stay incredibly tender and flavorful while soaking up that irresistible homemade teriyaki sauce. Unlike store-bought versions this sauce comes together in minutes with pantry staples like soy sauce honey and ginger. While teriyaki originated in Japan it’s become a beloved favorite in kitchens worldwide thanks to its versatility and crowd-pleasing taste.

What You’ll Need

Let’s gather all the essential tools and ingredients needed to create these flavorful teriyaki chicken thighs.

Kitchen Tools and Equipment

• Large skillet or wok
• Small mixing bowl
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Tongs
• Whisk
• Small saucepan
• Paper towels

Key Ingredients

For the Chicken:

• 6-8 boneless skinless chicken thighs
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• 2 green onions sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup honey
• 2 tablespoons brown sugar
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 tablespoon cornstarch
• 2 tablespoons water

• Replace mirin with dry sherry or rice vinegar mixed with sugar
• Substitute honey with maple syrup or agave nectar
• Use tamari instead of soy sauce for gluten-free option
• Replace fresh ginger with 1/2 teaspoon ground ginger
• Substitute brown sugar with coconut sugar

Making the Teriyaki Sauce

Creating our homemade teriyaki sauce takes just 10 minutes and delivers authentic Japanese flavors with perfectly balanced sweet and savory notes. This sauce forms the foundation of our teriyaki chicken thighs recipe.

Essential Sauce Ingredients

• ½ cup low-sodium soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• ¼ cup honey
• 2 tablespoons brown sugar
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 tablespoon cornstarch
• ¼ cup water
• ½ teaspoon sesame oil
• ¼ teaspoon black pepper

Sauce Preparation Steps

1. Combine soy sauce mirin honey and brown sugar in a medium bowl.
2. Add minced garlic and grated ginger to the liquid mixture.
3. In a separate small bowl whisk cornstarch with water until smooth.
4. Pour the cornstarch slurry into the sauce mixture.
5. Whisk all ingredients thoroughly until well combined.
6. Add sesame oil and black pepper.
7. Transfer mixture to a small saucepan.
8. Heat over medium heat whisking constantly.
9. Simmer for 3-4 minutes until sauce thickens to coat the back of a spoon.

Recipe Variations:

• Replace honey with maple syrup for a different sweetness profile
• Use rice vinegar with sugar instead of mirin
• Substitute coconut aminos for soy sauce to make it gluten-free
• Add red pepper flakes for a spicy kick
• Include pineapple juice for a tropical twist

Storage Tips:

Store leftover sauce in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Sauce Characteristics	Details
Prep Time	5 minutes
Cook Time	5 minutes
Total Time	10 minutes
Yield	1 cup
Shelf Life	7 days refrigerated

Preparing the Chicken Thighs

Proper preparation of chicken thighs is crucial for achieving the perfect teriyaki dish. We’ll guide you through the essential steps to ensure your chicken thighs are ready for maximum flavor absorption.

Trimming and Cleaning

• Pat 2 pounds of boneless skinless chicken thighs dry with paper towels
• Using sharp kitchen shears trim excess fat from the edges
• Remove any visible tendons or tough connective tissue
• Cut larger thighs into uniform 2-inch pieces for even cooking
• Rinse briefly under cold water then pat completely dry again

Marinating Process

• Combine marinade ingredients:

• 1/2 cup prepared teriyaki sauce
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• 2 cloves minced garlic
• 1 teaspoon grated ginger
• Marinating steps:

1. Place cleaned chicken thighs in a large zip-top bag
2. Pour marinade mixture over chicken
3. Remove excess air from bag and seal tightly
4. Massage marinade into chicken pieces ensuring even coating
5. Refrigerate for 30 minutes minimum up to 4 hours maximum
6. Turn bag occasionally to redistribute marinade

Quick Tip: For a faster option marinate at room temperature for 15-20 minutes while preparing other ingredients. Never marinate at room temperature longer than 20 minutes.

• Substitute pineapple juice for additional sweetness
• Use coconut aminos instead of teriyaki sauce for a soy-free version
• Add Korean gochugaru for a spicy variation

Cooking Instructions

To achieve perfectly cooked teriyaki chicken thighs we offer three distinct cooking methods. Each technique delivers tender juicy results while allowing the teriyaki sauce to caramelize beautifully.

Stovetop Method

1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat
2. Remove chicken from marinade and pat dry with paper towels
3. Place chicken thighs in the hot skillet skin-side down
4. Cook for 5-7 minutes until golden brown
5. Flip and cook for another 5-7 minutes
6. Reduce heat to medium-low
7. Pour 1/2 cup prepared teriyaki sauce over chicken
8. Simmer for 3-4 minutes until sauce thickens and chicken reaches 165°F
9. Baste chicken with sauce throughout cooking

Oven-Baked Method

1. Preheat oven to 425°F
2. Line a baking sheet with foil and place a wire rack on top
3. Arrange marinated chicken thighs on rack skin-side up
4. Bake for 25-30 minutes
5. Brush chicken with teriyaki sauce every 10 minutes
6. Broil for 2-3 minutes to caramelize the sauce
7. Let rest for 5 minutes before serving
8. Internal temperature should reach 165°F

Grilling Method

1. Preheat grill to medium-high heat (375-400°F)
2. Oil grill grates to prevent sticking
3. Place chicken thighs on grill skin-side down
4. Grill for 6-7 minutes
5. Flip and brush with teriyaki sauce
6. Continue grilling 6-7 minutes
7. Baste with sauce every few minutes
8. Cook until internal temperature reaches 165°F
9. Let rest 5 minutes before serving

• For crispier skin use the broiler setting for 1-2 minutes at the end
• Add sesame seeds and green onions as garnish
• For spicier version add red pepper flakes to sauce
• Use an air fryer at 375°F for 15-18 minutes flipping halfway through
• For extra caramelization reduce sauce separately and brush on after cooking

Glazing and Finishing

The final steps of creating perfect teriyaki chicken thighs involve glazing the meat with sauce and adding finishing touches. These crucial steps enhance both visual appeal and flavor depth.

Final Sauce Application

Heat the remaining teriyaki sauce in a small saucepan over medium heat until it begins to simmer. Brush or pour the sauce over the cooked chicken thighs in 2-3 layers allowing each layer to set for 30 seconds. For extra caramelization brush on sauce and place under the broiler for 2-3 minutes watching carefully to prevent burning. Reserve 1/4 cup of sauce for serving alongside the finished dish.

Alternative glazing methods:

• Dip method: Quickly dip each cooked thigh into heated sauce
• Reduction method: Add sauce directly to pan with chicken and reduce until thick
• Double-glaze technique: Apply sauce before and after a brief rest period

Garnishing Tips

Top finished teriyaki chicken thighs with:

• 2 tablespoons toasted sesame seeds
• 3 green onions thinly sliced
• 1 tablespoon toasted nori strips (optional)
• Pickled ginger on the side
• A sprinkle of shichimi togarashi for heat

For presentation enhance with:

• Steamed broccoli florets
• Julienned carrots
• Micro cilantro
• Lime wedges
• Thinly sliced red chilies

Store any unused garnishes separately in airtight containers. Fresh garnishes can be prepped up to 24 hours in advance when stored properly in the refrigerator.

Serving Suggestions

We’ve compiled our favorite ways to serve these flavorful teriyaki chicken thighs to create a complete and satisfying meal.

Side Dish Pairings

• Steamed jasmine or brown rice
• Asian-style vegetables:

• Stir-fried bok choy
• Steamed broccoli florets
• Sautéed snap peas
• Noodle options:

• Soba noodles
• Udon noodles
• Lo mein
• Asian-inspired salads:

• Cucumber sesame salad
• Asian coleslaw
• Seaweed salad
• Additional sides:

• Miso soup
• Edamame beans
• Garlic green beans
• Roasted brussels sprouts with sesame oil

Plating Tips

• Place a mound of steamed rice on one side of the plate
• Arrange 2-3 chicken thighs overlapping slightly
• Add vegetables in grouped sections for visual appeal
• Drizzle extra teriyaki sauce in a zigzag pattern
• Garnish with:

• Toasted sesame seeds
• Thinly sliced green onions
• Strips of nori
• Pickled ginger on the side

• Use white plates to make the glazed chicken stand out
• Add height by stacking vegetables or propping chicken against rice
• Place small bowls of additional sauce on the side

Storage and Reheating

Proper storage and reheating techniques ensure our teriyaki chicken thighs maintain their flavor and texture for future meals. Here’s how to keep them fresh and delicious.

Proper Storage Methods

• Refrigerator Storage: Place cooled chicken thighs in an airtight container and store for up to 4 days
• Freezer Storage: Wrap individual portions in plastic wrap then place in freezer bags removing excess air for up to 3 months
• Sauce Storage: Keep extra teriyaki sauce in a sealed jar in the refrigerator for up to 1 week
• Never leave cooked chicken at room temperature for more than 2 hours
• Label containers with date of storage
• Store chicken and sauce separately to prevent sogginess

Reheating Instructions

Microwave Method:

• Place chicken in a microwave-safe dish
• Add 1 tablespoon of water or teriyaki sauce
• Cover with a microwave-safe lid or plastic wrap
• Heat in 30-second intervals until internal temperature reaches 165°F
• Let rest 1 minute before serving

Oven Method:

• Preheat oven to 350°F
• Place chicken in an oven-safe dish
• Add 2 tablespoons of water or chicken broth
• Cover tightly with foil
• Heat for 15-20 minutes until warmed through
• Brush with additional teriyaki sauce if desired

• Heat a skillet over medium heat
• Add 1 tablespoon oil
• Place chicken in pan
• Add 2-3 tablespoons water or sauce
• Cover and heat 4-5 minutes flipping once
• Heat until internal temperature reaches 165°F

Recipe Tips and Variations

Here are essential tips and creative variations to customize our teriyaki chicken thighs recipe to your preferences. These adaptations ensure success whether you’re dealing with dietary restrictions or wanting to experiment with flavors.

Substitutions

• Replace chicken thighs with chicken breasts (reduce cooking time by 2-3 minutes)
• Swap soy sauce with coconut aminos for gluten-free option
• Use maple syrup or agave nectar instead of honey
• Substitute mirin with dry sherry or rice vinegar mixed with 1/2 teaspoon sugar
• Replace fresh ginger with 1/4 teaspoon ground ginger
• Substitute fresh garlic with 1/4 teaspoon garlic powder
• Use brown sugar alternative or monk fruit sweetener for low-carb option
• Switch vegetable oil with avocado or grapeseed oil

Flavor Enhancements

• Add 1-2 tablespoons pineapple juice to the sauce for tropical sweetness
• Include 1 teaspoon rice vinegar for tang
• Mix in 1-2 teaspoons sriracha or sambal oelek for heat
• Add 1 tablespoon orange zest for citrus notes
• Incorporate 1 tablespoon hoisin sauce for depth
• Mix in 1 tablespoon oyster sauce for umami
• Add 1/2 teaspoon Chinese five spice for complexity
• Include 1 tablespoon minced lemongrass for aromatic flavor
• Stir in 1 teaspoon white miso paste for savory depth

Conclusion

Our teriyaki chicken thighs recipe brings restaurant-quality Asian cuisine right to your kitchen. With our detailed instructions and tips you’ll master this versatile dish that’s perfect for both weeknight dinners and special occasions.

Whether you choose to cook on the stovetop grill or bake in the oven we’re confident you’ll love the sweet and savory flavors of our homemade teriyaki sauce. The combination of tender chicken thighs and this irresistible glaze creates a memorable meal that’ll have everyone asking for seconds.

Remember to explore our suggested variations and side dishes to create your perfect teriyaki chicken feast. We know you’ll love making this recipe part of your regular cooking rotation!

Frequently Asked Questions

How long should I marinate the teriyaki chicken thighs?

For best results, marinate the chicken thighs for at least 30 minutes or up to 4 hours. Avoid marinating longer than 8 hours, as the acid in the marinade can break down the meat’s texture. For a quick option, 15 minutes will still add flavor.

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. However, breasts tend to be leaner and can dry out more easily. Reduce cooking time by 2-3 minutes per side and monitor closely to prevent overcooking.

How long does homemade teriyaki sauce last?

Homemade teriyaki sauce can be stored in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the sauce for up to 3 months. Thaw overnight in the refrigerator before use.

Is this recipe gluten-free?

The traditional recipe isn’t gluten-free due to soy sauce. However, you can make it gluten-free by substituting regular soy sauce with tamari or coconut aminos. All other ingredients in the basic recipe are naturally gluten-free.

What’s the best way to reheat leftover teriyaki chicken?

The best method is reheating in a skillet over medium heat for 4-5 minutes, adding a splash of water to prevent drying. Alternatively, microwave on 70% power in 30-second intervals until heated through.

Can I make this recipe ahead of time?

Yes, you can prepare the teriyaki sauce up to a week in advance and marinate the chicken the night before. For best results, cook the chicken just before serving to maintain its juicy texture and optimal flavor.

What sides go well with teriyaki chicken thighs?

Serve with steamed rice, stir-fried vegetables, or noodles. Popular sides include steamed broccoli, Asian slaw, or cucumber salad. For a complete meal, add a side of miso soup or edamame.

Can I grill these chicken thighs?

Yes, these chicken thighs can be grilled. Preheat the grill to medium-high (375-400°F), oil the grates, and grill for 5-7 minutes per side. Baste with teriyaki sauce during the last few minutes of cooking.