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Crispy Teriyaki Chicken Thighs Easy Recipe with Sticky Sweet Glaze

crispy teriyaki chicken thighs - featured image
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This recipe delivers crispy skin chicken thighs coated in a sticky, sweet, and savory homemade teriyaki glaze. It’s quick, easy, and perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil or canola oil
  • 1/4 cup low sodium soy sauce (60 ml)
  • 3 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves fresh garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup water (60 ml)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Let rest at room temperature for 10 minutes.
  2. In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger until smooth. Set aside.
  3. Heat 2 tablespoons of vegetable oil in a heavy skillet over medium-high heat. When hot but not smoking, place chicken thighs skin-side down carefully. Press down lightly with a spatula.
  4. Cook without moving for 7-9 minutes until skin is deep golden brown and crispy. Reduce heat if oil smokes. Flip and cook 5-6 minutes on meat side until internal temperature reaches 165°F (74°C).
  5. Transfer chicken to a plate and tent loosely with foil to rest. Pour off excess fat from pan, leaving about 1 tablespoon.
  6. Reduce heat to medium-low. Pour teriyaki mixture into pan and bring to a gentle simmer. Stir occasionally to dissolve sugar.
  7. Mix cornstarch with 1 tablespoon cold water to make slurry. Slowly whisk into simmering sauce. Cook 1-2 minutes until thickened and shiny, coating the back of a spoon.
  8. Return chicken thighs to pan, skin-side up. Spoon glaze generously over each piece. Let bubble for 1 minute to meld flavors and heat through.
  9. Transfer chicken to serving dish, spoon extra glaze on top, and serve immediately.

Notes

Pat chicken skin dry thoroughly to ensure crispiness. Do not crowd the pan to avoid steaming. Flip chicken only once. Add glaze after chicken is cooked to keep skin crispy. Use a meat thermometer to avoid overcooking. For gluten-free, use tamari instead of soy sauce and ensure cornstarch is gluten-free. Optionally finish cooking in a 400°F oven for 10 minutes after searing.

Nutrition

Keywords: teriyaki chicken, crispy chicken thighs, sticky glaze, easy dinner, quick recipe, homemade teriyaki sauce

Find it online: https://evabakery.com/crispy-teriyaki-chicken-thighs-easy-recipe-with-sticky-sweet-glaze/