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.
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 9x13 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