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Sticky Teriyaki Chicken Thighs with Garlic

Close-up of glazed Sticky Teriyaki Chicken Thighs with Garlic, topped with sesame seeds and green onions.
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Make easy, flavorful chicken thighs coated in a thick, sticky teriyaki glaze featuring prominent garlic flavor. This recipe uses a simple stovetop method.

Ingredients

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

Instructions

  1. Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5 to 7 minutes per side until browned and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let it burn.
  4. In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and sesame oil. Pour this mixture into the skillet. Bring to a simmer.
  5. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
  6. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens significantly and becomes glossy, about 1 to 2 minutes. This creates the sticky glaze.
  7. Return the cooked chicken thighs to the skillet. Turn the heat to low and spoon the thick teriyaki sauce over the chicken pieces, coating them completely. Cook for 1 minute to heat through.
  8. Remove the chicken from the heat. Garnish with sesame seeds and sliced green onions before serving immediately over rice or vegetables.

Notes

  • For crispier skin, use bone-in, skin-on thighs and bake them after searing, or use an air fryer.
  • If you prefer a less sweet glaze, reduce the brown sugar by one tablespoon.
  • Use fresh ginger for the best flavor in the sauce.

Nutrition

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