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To truly understand the appeal of teriyaki chicken, it’s essential to delve into the history of the teriyaki sauce itself. Originating in Japan, the word "teriyaki" derives from "teri," meaning glaze or shine, and "yaki," which translates to grill or broil. Traditionally, teriyaki sauce is made by combining soy sauce, sake, mirin (a sweet rice wine), and sugar, creating a sweet and salty marinade that enhances the natural flavors of meat, seafood, and vegetables.

Sticky Teriyaki Glazed Chicken Thighs

Discover the mouthwatering charm of Sweet and Savory Sticky Teriyaki Glazed Chicken Thighs, a recipe that perfectly marries sweet and savory flavors. Easy to prepare and bursting with flavor, this dish features tender chicken thighs coated in a rich teriyaki glaze made from soy sauce, honey, and garlic. Perfect for any occasion, from cozy family dinners to gatherings, this dish promises to impress and is a delicious staple in any kitchen.
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Ingredients
  

6 bone-in, skin-on chicken thighs

1 cup soy sauce (low sodium preferred)

1/2 cup honey

1/4 cup brown sugar

1/4 cup rice vinegar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons sesame oil

1 tablespoon cornstarch

2 tablespoons water

1 teaspoon black sesame seeds (for garnish)

2 green onions, finely sliced (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Marinade: In a mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined. Reserve about 1/4 cup of the marinade for later use.

    Marinate the Chicken: Place the chicken thighs in a large zip-top bag or a shallow dish and pour the marinade over them. Ensure the chicken is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Sear the Chicken: In a large oven-safe skillet over medium-high heat, add a drizzle of oil. Remove the chicken thighs from the marinade and pat them dry with paper towels. Season them with salt and pepper. Once the skillet is hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is crispy and golden. Flip the thighs and sear the other side for another 3-4 minutes.

          Bake the Chicken: Once seared, brush the reserved marinade over the chicken thighs. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

            Thicken the Glaze: Meanwhile, in a small saucepan, combine the cornstarch and water over medium heat. Stir and bring to a gentle boil. Slowly add in any leftover marinade (that has not touched raw chicken), and cook for 3-5 minutes until it thickens into a syrupy glaze.

              Glaze the Chicken: Once the chicken is ready, remove it from the oven and brush the thickened glaze over each thigh, allowing it to shine and stick perfectly.

                Serve: Transfer the sticky chicken thighs to a serving plate, sprinkle with black sesame seeds, and garnish with sliced green onions. Serve alongside steamed rice and vegetables for a complete meal.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6