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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 delicious vegetarian lunch option that keeps your carb intake low? Try this vibrant afterka recipe thats perfect for any season. Packed with fresh ingredients and bursting with flavor, it’s the ideal choice for a healthy midday meal. VegetarianLunch LowCarbLunch HealthyEating MealPrep CleanEating Foodie HealthyRecipes
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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