Print

Pan-Seared Sticky Teriyaki Garlic Chicken Thighs

Four pieces of glazed Sticky Teriyaki Chicken Thighs with Garlic, glistening under bright light on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make juicy chicken thighs with a thick, sweet, and savory sticky teriyaki garlic glaze using a quick stovetop method.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs in the hot skillet and sear for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from the skillet and set aside on a plate.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let the garlic burn.
  4. In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, and grated ginger. Pour this mixture into the skillet. Bring the sauce to a simmer.
  5. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
  6. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue to cook and whisk for 1 to 2 minutes until the sauce thickens significantly and becomes sticky.
  7. Return the cooked chicken thighs to the skillet. Spoon the sticky teriyaki glaze over the chicken thighs until they are fully coated.
  8. Serve immediately over rice or with steamed vegetables.

Notes

  • For extra flavor, marinate the chicken thighs in half of the sauce mixture (excluding the cornstarch slurry) for at least 30 minutes before searing.
  • If you prefer baking, sear the chicken first, then pour the finished glaze over the thighs and bake at 400°F (200°C) for 10 minutes until the glaze sets.
  • Use fresh ginger for the best taste in the sauce.

Nutrition

Find it online: https://magazinemeal.com/sticky-teriyaki-chicken-thighs-with-garlic/