Teriyaki Chicken Thighs offers a succulent, juicy taste with a sweet and savory glaze of teriyaki sauce, garlic, and brown sugar. The caramelized exterior adds a slight smokiness, complementing the tender and flavorful interior. It’s a perfect choice for any night of the week and can be prepped in just 15 minutes!
You will love this Easy Chicken Teriyaki Recipe
This Easy Chicken Teriyaki Recipe is a delightful blend of sweet and savory, passed down from my father-in-law who grew up in Hawaii! The chicken thighs, always succulent, soak up the marinade’s flavors beautifully. Truly, I’ve yet to meet someone who doesn’t adore this meal! Whether you choose to cook it in the oven, crockpot, instant pot, or on the grill, this recipe adapts to fit your schedule. And believe me, the leftovers taste just as fantastic!
Ingredients for this Teriyaki Chicken Thighs Recipe
- Chicken Thighs
- Teriyaki Sauce
- Water
- Brown Sugar
- Garlic
- Ginger
- Sesame Seeds
- Cornstarch
NOTE: For this recipe you’ll want to use boneless, skinless Chicken Thighs. I get asked about using chicken breasts instead of thighs and I don’t recommend it. I use Chicken Thighs for this dish due to their richer flavor and juicier texture, ensuring a succulent result that doesn’t dry out during the cooking process.
How to make Easy Teriyaki Chicken
Below, I outline four versatile cooking methods for this dynamic recipe: in the oven, using a Crockpot, with an Instant Pot, or grilling it to perfection!
Oven Cooking Instructions:
1. Combine the teriyaki sauce, water, brown sugar, garlic and ginger in a bowl and mix it together. Stir well until the sugar has dissolved and the ingredients are thoroughly mixed. If you have time, place the chicken in the bowl and allow it to marinade for 1 hour or even overnight!
2. When you’re ready to cook it, evenly space the chicken thighs in a 9×13 glass pan and pour the teriyaki sauce over the chicken thighs.
3. Cook in the oven at 350 degrees for approx 1 hour or until the internal temperature of the chicken is 165°F (74°C).
4. If desired, use the instructions below to thicken the Teriyaki Sauce using cornstarch.
5. Place them Teriyaki Chicken on a serving dish. Pour the sauce over the chicken, sprinkle with sesame seeds for garnish, and serve.
Thickening Teriyaki Sauce with Cornstarch
- For every cup of the teriyaki sauce you want to thicken, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. The exact amount may vary based on how thick you want your sauce, so you can start with 1 tablespoon and add more if needed.
- In a small bowl or cup, mix the cornstarch with the cold water until you have a smooth mixture with no lumps. It’s important to use cold water, as cornstarch will clump up if mixed with hot liquid.
- Pour your teriyaki sauce into a saucepan and bring it to a simmer over medium heat.
- Once the teriyaki sauce is simmering, slowly whisk in the cornstarch slurry. Make sure to whisk constantly to avoid lumps from forming.Simmer: Continue to simmer the sauce while constantly stirring for 2-3 minutes or until the sauce has thickened to your desired consistency. The sauce will thicken further as it cools, so keep that in mind when determining the desired thickness.
Crock Pot Cooking Instructions:
- Combine the teriyaki sauce, water, brown sugar, garlic and ginger in a bowl and mix it together. Stir well until the sugar has dissolved and the ingredients are thoroughly mixed.
- Evenly space the chicken thighs in the bottom of your Crock Pot and pour the teriyaki sauce over the chicken thighs.
- Cover the Crock Pot with its lid. Cook the chicken on LOW for 4-6 hours or on HIGH for 2-3 hours. Remember, cooking times may vary depending on the size and model of your slow cooker.
- (Optional) If you prefer a thicker sauce, an hour before the end of the cooking time, mix cornstarch and cold water in a small bowl to create a slurry. Stir this into the Crock Pot and continue cooking. This will thicken the sauce as it simmers.
- Once cooked, carefully remove the chicken thighs from the Crock Pot and place them on a serving dish. Pour the sauce over the chicken, sprinkle with sesame seeds for garnish, and serve.
Instant Pot Cooking Instructions:
- Combine the teriyaki sauce, water, brown sugar, garlic and ginger in a bowl and mix it together. Stir well until the sugar has dissolved and the ingredients are thoroughly mixed.
- Pour the prepared sauce mixture over the chicken thighs, making sure each piece is coated.
- Secure the Instant Pot lid, making sure the vent is set to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ mode on HIGH for 10 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then turn the vent to ‘Venting’ to release any remaining pressure.
- Optional: Remove the chicken thighs and set them aside. Switch the Instant Pot to ‘Sauté’ mode. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry that is a smooth mixture with no lumps. It’s important to use cold water, as cornstarch will clump up if mixed with hot liquid. Then stir it into the sauce. Let it simmer for a few minutes until the sauce thickens to your desired consistency.
- Return the chicken thighs to the pot to coat them in the thickened sauce or plate them and pour the sauce over the top. Garnish with sesame seeds.
Grilling Instructions:
- In a mixing bowl, combine the teriyaki sauce, brown sugar, minced garlic, and ginger. Whisk until the sugar is fully dissolved. Reserve a quarter of the marinade for basting and serving.
- Trim any excess fat from the chicken thighs. Place them in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, ensuring every piece is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat your grill to medium-high heat. If you’re using a charcoal grill, let the coals ash over.
- Remove the chicken from the marinade and shake off excess liquid. Place the chicken thighs on the grill, leaving space between each piece. Grill for 6-8 minutes per side, depending on thickness, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the reserved marinade during the last few minutes of grilling to enhance the flavor and get a nice glaze.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. Drizzle some of the reserved marinade (ensure it has not touched raw chicken or heat it up to kill potential bacteria) over the chicken or serve it on the side as a dipping sauce. Garnish with sesame seeds
How to make Chicken Teriyaki in advance
Prepping your Chicken Teriyaki ahead of time can be a real lifesaver for busy days or when entertaining guests. Start by mixing your marinade and allowing the chicken thighs to soak in it for several hours, or better yet, overnight. This not only intensifies the flavor but also ensures the chicken absorbs all the savory-sweet goodness. Once marinated, you can either freeze the chicken in the marinade for later use or go ahead and cook it. For detailed instructions on how I make Chicken Teriyaki freezer meal a few times a year, check out my post on Easy Chicken Crockpot Freezer Meals. In that post I share 7 Chicken Freezer Meal Recipes that are my families favorite!
If you decide to cook in advance, store the cooked Teriyaki Chicken in an airtight container in the refrigerator. Before serving, simply reheat gently on the stovetop or in the oven, ensuring it reaches a safe temperature. If you’ve separated any sauce, drizzle it over the chicken during reheating to refresh the flavor. With these steps, you can enjoy a delectable Teriyaki Chicken meal with minimal last-minute effort.
Teriyaki Chicken Recipe Easy tips for success
- Marinate Longer for Deeper Flavor: While a quick marinade can give you tasty results, letting your chicken marinate for several hours or overnight allows the flavors to penetrate more deeply.
- Thickening the Sauce: If you prefer a thicker sauce that clings to the chicken, consider using a cornstarch slurry. Mix a tablespoon of cornstarch with an equal amount of cold water and stir it into your simmering sauce until the desired consistency is achieved.
- Avoid Overcooking: Teriyaki Chicken is best when it’s cooked just right. Overcooking can make it dry, so always monitor your cooking times, especially if grilling or using an Instant Pot. With a grill the temperature of the meat can jump really quickly and when using an Instant Pot, you can’t check the internal temperature of the meat. My preferred way of cooking this recipe is in the oven or slow cooker, because you can monitor the internal temperature of the meat.
- Use Chicken Thighs: Chicken thighs are naturally juicier and more flavorful than breasts. They absorb the teriyaki marinade beautifully and remain tender after cooking.
- Garnish for Extra Flavor and Presentation: A sprinkle of sesame seeds or chopped green onions can add both flavor and visual appeal to your dish, elevating it to restaurant-quality presentation.
Crockpot Teriyaki Chicken Freezer Meal
This Chicken Teriyaki recipe is not only flavorful but also a superb freezer meal option. If you relish having ready-to-cook dinners, this dish is a freezer champion. And for those curious about the specifics of freezing and reheating, I’ve got you covered! Dive into my detailed post where I outline the process for this and six other Crockpot Chicken Freezer Meals. Loaded with invaluable tips and insights, it’s a must-read for all meal prep enthusiasts.
What to serve with Teriyaki Chicken Thighs
When I make Teriyaki Chicken Thighs, I usually pair them with rice and a vegetable for simplicity. However, if I have some extra time, I also love to whip up a salad!
Rice Dishes:
- Steamed White Rice: This is a classic choice that absorbs the teriyaki sauce well.
- Brown Rice: A healthier alternative to white rice with a nuttier flavor.
- Fried Rice: Especially vegetable or pineapple fried rice, which adds a different dimension of taste and texture.
Vegetables:
- Stir-Fried Vegetables: A mix of bell peppers, broccoli, snap peas, carrots, and baby corn stir-fried with a touch of soy sauce or teriyaki.
- Steamed Broccoli: Simple yet effective, these greens go well with the teriyaki flavor.
- Grilled Asparagus: Its earthy flavor complements the sweetness of the teriyaki.
- Edamame: Salted or garlic-flavored, these provide a protein-rich side.
Salads:
- Macaroni Salad: Pair your chicken teriyaki thighs with a creamy macaroni salad, offering a delightful contrast of textures and a refreshing counterpoint to the savory teriyaki glaze. The recipe I shared includes shrimp in it, but I usually omit the shrimp if I’m making it to pair with my Teriyaki Chicken Thighs!
- Creamy Bowtie Pasta Salad: This salad isn’t as traditional as serving a macaroni salad, but I love the sweetness of the dressing on this salad. It compliments the sweetness from the Chicken Teriyaki Thighs!
- Easy Asian Slaw: A mix of shredded cabbage, carrots, and other veggies with a tangy vinaigrette.
Potatoes:
- Garlic Mashed Potatoes: A fusion approach that can work surprisingly well with teriyaki.
- Roasted Sweet Potatoes: Their natural sweetness complements the teriyaki sauce.
Storing leftover Easy Teriyaki Chicken
When you’re done eating, allow your Teriyaki Chicken cool down to room temperature before storing it. However, don’t leave it out for more than 2 hours to avoid bacterial growth.
Transfer the cooled Teriyaki Chicken into airtight containers. This helps maintain moisture and prevents the chicken from absorbing other flavors from the refrigerator.
Store the Teriyaki Chicken in the refrigerator if you plan to eat it within 3-4 days. If you want to store the Teriyaki Chicken for a longer period, consider freezing it. Place the chicken in airtight containers or heavy-duty freezer bags. Make sure to label the bags or containers with the date. Properly stored, it can last in the freezer for 2-3 months. When you’re ready to eat, defrost in the refrigerator overnight and then reheat.
PAM’S TIP: If your Teriyaki Chicken is very saucy, you might want to separate some of the sauce and store it in a different container. This can prevent the chicken from becoming too soggy, and you can always reheat and drizzle the sauce over the chicken later.
There you have it – a versatile Teriyaki Chicken recipe adaptable for the oven, Crock Pot, Instant Pot, and even the grill. Whichever method you choose, the harmonious blend of savory and sweet flavors will shine through, promising a meal that’s both comforting and exotic. As you’ve seen, it’s a recipe that doesn’t demand much of your time but delivers massively on flavor.
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Easy Teriyaki Chicken Thighs
Ingredients
- 12 Chicken Thighs Boneless, Skinless
- 1 cup Teriyaki Sauce
- 1 cup Water
- ½ cup Brown Sugar
- 3 cloves Garlic minced
- 1 Tbsp Ginger Chopped
- 1 Tbsp Sesame Seeds for garnishing
- 4 Tbsp Cornstarch
Instructions
Oven Cooking Instructions:
- Combine the teriyaki sauce, water, brown sugar, garlic and ginger in a bowl and mix it together. Stir well until the sugar has dissolved and the ingredients are thoroughly mixed. If you have time, place the chicken in the bowl and allow it to marinade for 1 hour or even overnight!
- When you're ready to cook it, evenly space the chicken thighs in a 9×13 glass pan and pour the teriyaki sauce over the chicken thighs.
- Cook in the oven at 350 degrees for approx 1 hour or until the internal temperature of the chicken is 165°F (74°C).
- If desired, use the instructions below to thicken the Teriyaki Sauce using cornstarch.
- Place them Teriyaki Chicken on a serving dish. Pour the sauce over the chicken, sprinkle with sesame seeds for garnish, and serve.
Thickening Teriyaki Sauce with Cornstarch
- For every cup of teriyaki sauce you want to thicken, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. The exact amount may vary based on how thick you want your sauce, so you can start with 1 tablespoon and add more if needed.
- In a small bowl or cup, mix the cornstarch with the cold water until you have a smooth mixture with no lumps. It's important to use cold water, as cornstarch will clump up if mixed with hot liquid.
- Pour your teriyaki sauce into a saucepan and bring it to a simmer over medium heat.
- Once the teriyaki sauce is simmering, slowly whisk in the cornstarch slurry. Make sure to whisk constantly to avoid lumps from forming.
- Continue to simmer the sauce while constantly stirring for 2-3 minutes or until the sauce has thickened to your desired consistency. The sauce will thicken further as it cools, so keep that in mind when determining the desired thickness.
Crock Pot Cooking Instructions:
- Combine the teriyaki sauce, water, brown sugar, garlic and ginger in a bowl and mix it together. Stir well until the sugar has dissolved and the ingredients are thoroughly mixed.
- Evenly space the chicken thighs in the bottom of your Crock Pot and pour the teriyaki sauce over the chicken thighs.
- Cover the Crock Pot with its lid. Cook the chicken on LOW for 4-6 hours or on HIGH for 2-3 hours. Remember, cooking times may vary depending on the size and model of your slow cooker.
- (Optional) If you prefer a thicker sauce, an hour before the end of the cooking time, mix cornstarch and cold water in a small bowl to create a slurry. Stir this into the Crock Pot and continue cooking. This will thicken the sauce as it simmers.
- Once cooked, carefully remove the chicken thighs from the Crock Pot and place them on a serving dish. Pour the sauce over the chicken, sprinkle with sesame seeds for garnish, and serve.
Instant Pot Cooking Instructions:
- Combine the teriyaki sauce, water, brown sugar, garlic and ginger in a bowl and mix it together. Stir well until the sugar has dissolved and the ingredients are thoroughly mixed.
- Pour the prepared sauce mixture over the chicken thighs, making sure each piece is coated.
- Secure the Instant Pot lid, making sure the vent is set to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' mode on HIGH for 10 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then turn the vent to 'Venting' to release any remaining pressure.
- Optional: Remove the chicken thighs and set them aside. Switch the Instant Pot to 'Sauté' mode. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry that is a smooth mixture with no lumps. It's important to use cold water, as cornstarch will clump up if mixed with hot liquid. Then stir it into the sauce. Let it simmer for a few minutes until the sauce thickens to your desired consistency.
- Return the chicken thighs to the pot to coat them in the thickened sauce or plate them and pour the sauce over the top. Garnish with sesame seeds.
Grilling Instructions:
- In a mixing bowl, combine the teriyaki sauce, brown sugar, minced garlic, and ginger. Whisk until the sugar is fully dissolved. Reserve a quarter of the marinade for basting and serving.
- Trim any excess fat from the chicken thighs. Place them in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, ensuring every piece is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat your grill to medium-high heat. If you're using a charcoal grill, let the coals ash over.
- Remove the chicken from the marinade and shake off excess liquid. Place the chicken thighs on the grill, leaving space between each piece. Grill for 6-8 minutes per side, depending on thickness, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the reserved marinade during the last few minutes of grilling to enhance the flavor and get a nice glaze.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. Drizzle some of the reserved marinade (ensure it has not touched raw chicken or heat it up to kill potential bacteria) over the chicken or serve it on the side as a dipping sauce. Garnish with sesame seeds
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Nutrition
Abby
This was so tender and flavorful! My whole family loved it. Great recipe.
April
This was unbelievably simple to make! But it had the BEST flavor! My kids loved it, and asked me to make it again next week!