Go Back
Teriyaki chicken is a beloved dish that originates from Japan, known for its beautifully glazed, savory-sweet flavor profile. Traditionally, this dish features grilled or broiled chicken that is coated in a rich and glossy teriyaki sauce, achieving that perfect balance of salty and sweet. It's often served over a bed of rice or alongside fresh vegetables, making it a staple in both Japanese restaurants and home kitchens worldwide.

Teriyaki Chicken Thighs

Looking for a satisfying vegetarian lunch option that also fits a low-carb lifestyle? Try this delicious teriyaki-inspired recipe with a twist that incorporates vibrant vegetables and a savory sauce, perfect for a midday boost. Afterka has a range of healthy ideas to keep your lunch exciting and nutritious! VegetarianLunch LowCarbLunch HealthyEating MealPrep Nutrition PlantBased HealthyRecipes
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

1/2 cup soy sauce (low-sodium)

1/4 cup honey

1/4 cup mirin (Japanese sweet rice wine)

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 teaspoons cornstarch mixed with 2 teaspoons water (for thickening sauce)

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (optional, for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, whisk together soy sauce, honey, mirin, minced garlic, grated ginger, sesame oil, and rice vinegar. Reserve about 1/3 of the marinade for later use. Place the chicken thighs in the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.

    Cook the Chicken: Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and let any excess drip off. Grill or sear the thighs skin-side down for about 6-8 minutes, until the skin is crispy and golden brown. Flip the chicken and reduce the heat to medium; cook for an additional 8-10 minutes until cooked through, attaining an internal temperature of 165°F (75°C).

      Make the Teriyaki Sauce: While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. Add the cornstarch-water mixture and stir until the sauce thickens, about 2-3 minutes. Remove from heat.

        Glaze the Chicken: Once the chicken thighs are cooked, brush them generously with the thickened teriyaki sauce, allowing it to caramelize slightly for a couple of minutes.

          Serve: Slice the chicken thighs and serve over a bed of jasmine rice. Drizzle any remaining sauce over the chicken. Garnish with sliced green onions and sesame seeds if desired.

            Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4