Teriyaki Chicken Thighs are tender, juicy chicken thighs cooked in a sweet and savory teriyaki sauce until beautifully glazed. The chicken gets browned in a skillet, then simmered in the sauce so it absorbs all that delicious flavor.
I love this recipe because you don’t need much to make it taste amazing. The combination of soy sauce, honey, garlic, and ginger creates a sticky, flavorful glaze that coats the chicken perfectly. The thighs stay juicy while the sauce becomes thick and glossy.
This is an easy dinner for a busy night, especially when you serve it with rice and a simple vegetable. I usually make a little extra sauce because it is so good spooned over the rice. Once you try it, you may find yourself making these chicken thighs more often than you expected.
Why You Will Love This Recipe
Teriyaki Chicken Thighs are easy to prepare and full of bold flavor. Chicken thighs work especially well here because they stay tender and juicy while cooking in the sweet and savory sauce.
The sauce comes together with a few basic ingredients, so you don’t need to buy a long list of special items. As it simmers, it thickens and turns into a sticky glaze that clings to every piece of chicken.
You can make this recipe with boneless or bone-in chicken thighs. Boneless thighs cook a little faster, while bone-in thighs give you a little more richness and flavor.
Ingredients for Teriyaki Chicken Thighs
For the Chicken
- 4 chicken thighs – Use boneless or bone-in thighs. Chicken thighs are naturally juicy and work especially well with the teriyaki glaze.
- 1 tablespoon olive oil – Helps the chicken brown nicely before the sauce is added.
- ½ teaspoon salt – Adds a little seasoning to the chicken. Use less if your soy sauce is very salty.
- ½ teaspoon black pepper – Adds mild peppery flavor.
For the Teriyaki Sauce
- ½ cup soy sauce – Creates the salty, savory base of the teriyaki sauce.
- 2 tablespoons honey – Adds sweetness and helps the sauce become sticky as it cooks.
- 2 cloves garlic – Gives the sauce a fresh, savory garlic flavor.
- 1 teaspoon fresh ginger – Adds a little warmth and that classic teriyaki flavor.
- ¼ cup water – Helps loosen the sauce while everything starts cooking.
- 1 tablespoon cornstarch – Helps the sauce thicken into a glossy glaze.
How to Make Teriyaki Chicken Thighs
- Prepare the chicken: Pat the chicken thighs dry with paper towels. If using bone-in thighs, trim away any large pieces of excess fat.
- Season the chicken: Season the chicken lightly with salt and black pepper. Don’t use too much salt because the soy sauce will add plenty of seasoning later.
- Make the sauce: In a small bowl, whisk together the soy sauce, honey, minced garlic, ginger, water, and cornstarch. Stir until the cornstarch is completely mixed in and there are no dry lumps.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Let the oil heat for about a minute before adding the chicken.
- Brown the chicken: Place the chicken thighs in the skillet and cook for about 4–5 minutes per side, until they are nicely browned. They don’t need to be completely cooked yet because they will finish cooking in the sauce.
- Add the teriyaki sauce: Pour the sauce over and around the chicken. Use a wooden spoon to gently scrape up any browned bits from the bottom of the skillet. Those little browned pieces add extra flavor to the sauce.
- Simmer the chicken: Reduce the heat to medium-low and let the chicken simmer in the sauce for about 8–12 minutes, turning it once or twice so the sauce coats both sides.
- Check the chicken: Use a meat thermometer to check the thickest part of the chicken. It should reach 165°F (74°C). Bone-in thighs may take a little longer depending on their size.
- Thicken the glaze: Continue simmering uncovered for another 2–3 minutes, stirring the sauce occasionally. It should become thicker, glossy, and sticky enough to coat the chicken.
- Coat the chicken: Spoon the thickened teriyaki sauce over the chicken several times. This is where the simple sauce turns into that delicious sticky glaze.
- Rest briefly: Remove the skillet from the heat and let the chicken rest for about 5 minutes. The sauce will thicken slightly more as it cools.
- Serve: Spoon extra teriyaki sauce over each chicken thigh before serving. Serve while warm with your favorite side.
What to Serve Teriyaki Chicken Thighs
Steamed white rice is probably the easiest and best side for Teriyaki Chicken Thighs. The rice absorbs the sweet and savory sauce, so every bite gets plenty of flavor. Brown rice works well too if that’s what you prefer.
Steamed broccoli is another great choice. The mild flavor and crisp texture balance the sticky teriyaki chicken nicely. You can also use green beans, carrots, or a simple vegetable stir-fry.
For a more complete meal, serve the chicken with rice and a few sliced cucumbers on the side. The cool, fresh cucumber adds a nice contrast to the warm, rich sauce.
You can also slice the chicken and use it in a rice bowl with vegetables and extra teriyaki sauce. I especially like doing this with leftovers because it turns one simple dinner into an easy lunch the next day.
How to Store and Reheat
Store leftover Teriyaki Chicken Thighs in an airtight container in the refrigerator for up to 4 days. Keep the chicken with the teriyaki sauce so it stays moist and flavorful.
For the best results, reheat the chicken in a skillet over low to medium-low heat. Add a small splash of water, cover the skillet, and warm the chicken gently until heated through. If the sauce becomes too thick, the water will loosen it back up.
You can also reheat individual portions in the microwave. Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat in 30–60 second intervals until warm. Spoon the sauce over the chicken between intervals to keep it moist.
If you want to freeze the leftovers, let the chicken cool completely and place it in a freezer-safe container with some of the sauce. Freeze for up to 2–3 months and thaw overnight in the refrigerator before reheating.
I like making extra sauce because it makes the leftovers much better. A little extra teriyaki glaze over rice or vegetables can turn a simple next-day meal into something you actually look forward to.
Ingredients
Method
- Pat the chicken thighs dry with paper towels. If using bone-in thighs, trim any excess skin or fat if needed.
- Season the chicken with salt and black pepper, making sure both sides are evenly coated.
- Mix the soy sauce, honey, minced garlic, and grated fresh ginger in a small bowl until the honey is well incorporated.
- Heat the olive oil in a large skillet over medium-high heat until hot.
- Place the chicken thighs in the skillet and cook for about 4–6 minutes per side, until browned and the thickest part reaches 165°F (74°C).
- Pour the teriyaki sauce over the browned chicken and reduce the heat to medium.
- Let the chicken simmer in the sauce for about 5–7 minutes, turning the thighs occasionally so the sauce coats all sides.
- Continue cooking until the sauce becomes thicker and glossy and the chicken is fully cooked.
- Spoon the thickened teriyaki glaze over the chicken several times before removing the skillet from the heat.
- Let the chicken rest briefly, then serve warm with extra teriyaki sauce spooned over each piece.
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