I’m going to be honest with you—I used to order teriyaki chicken from the same place every week. Every. Single. Week. Until one day I looked at my bank statement and realized I’d spent more on takeout than my electric bill. Ouch.
So I decided to figure out how to make it at home, and holy cow, it’s so much easier than I thought. The homemade teriyaki sauce takes literally five minutes to whisk together, and it tastes way better than anything from a bottle. Plus, chicken thighs? They’re basically impossible to mess up. Even if you slightly overcook them, they stay juicy and flavorful.
Now I make this at least twice a month, and my takeout habit is officially broken. My wallet is happier, and honestly, so is my taste buds. This version is fresher, less salty, and you can control exactly how sweet or savory you want it.
Why You’ll Love This Recipe
Chicken thighs are where it’s at. Forget dry chicken breast—thighs stay juicy and tender no matter what. They’ve got more flavor, they’re more forgiving if you slightly overcook them, and they’re usually cheaper too. Win-win-win.
Homemade teriyaki sauce is stupid simple. We’re talking five ingredients you probably already have: soy sauce, honey, garlic, ginger, and a bit of cornstarch to thicken it up. No weird preservatives or artificial flavors, just real food that tastes incredible.
Ready in 30 minutes flat. This is legit weeknight dinner material. From fridge to table in half an hour, which is faster than delivery once you factor in the wait time. And you don’t have to change out of your sweatpants to answer the door.
Better than takeout. I’m not even exaggerating. The sauce is fresher, the chicken is juicier, and you can adjust the sweetness and saltiness to your exact preference. Plus, no MSG hangover or weird aftertaste the next morning.
Versatile cooking methods. Stovetop, oven, grill—this recipe works with all of them. Cook it however fits your mood or your schedule. All roads lead to delicious sticky chicken.
Kid and picky-eater approved. That sweet-savory glaze is universally loved. Even my most selective eater devours this without complaint. Something about that shiny, caramelized sauce just works magic.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (about 6-8 thighs)
- Key note: You can use bone-in thighs if you prefer, just add about 10 more minutes to the cooking time.
- 1 tablespoon vegetable oil (or any neutral oil)
- Key note: Avocado oil or canola oil work great too.
- Salt and black pepper to taste
- Sesame seeds for garnish (optional but highly recommended)
- 2-3 green onions, sliced (for garnish)
For the Teriyaki Sauce:
- 1/2 cup soy sauce (low-sodium works great)
- Key note: Use tamari for gluten-free version, or coconut aminos for a soy-free option.
- 1/4 cup honey (or brown sugar if you prefer)
- Key note: Maple syrup works too for a different flavor profile.
- 2 tablespoons rice vinegar (or apple cider vinegar in a pinch)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- Key note: Fresh ginger is way better here, but 1 teaspoon ground ginger works if that’s all you’ve got.
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil (optional, but adds great flavor)
Step-by-Step Instructions
Step 1: Prep Your Chicken
Pat the chicken thighs dry with paper towels. This is important—dry chicken gets better browning and that gorgeous caramelized exterior we’re after. Season both sides generously with salt and black pepper.
If your thighs are uneven in thickness, you can pound them out a bit with a meat mallet for more even cooking. But honestly? I usually skip this step and they turn out fine.
Step 2: Make the Teriyaki Sauce
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil if you’re using it. In a small separate bowl, mix the cornstarch with the water until smooth—no lumps. Add this cornstarch slurry to the sauce mixture and whisk until combined.
Set this aside. The sauce will thicken up once it hits the heat, so don’t worry if it seems thin right now.
Step 3: Sear Those Thighs
Heat the vegetable oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the chicken thighs in a single layer. Don’t crowd the pan—work in batches if you need to.
Sear the chicken for about 5-6 minutes on the first side without moving them around. You want a nice golden-brown crust to develop. Flip them over and cook for another 4-5 minutes on the other side until they’re cooked through and golden.
Step 4: Add the Sauce
Reduce the heat to medium. Pour the teriyaki sauce over the chicken thighs in the skillet. The sauce will start bubbling and thickening almost immediately—this is exactly what we want.
Use a spoon or spatula to flip the chicken and coat it thoroughly in the sauce. Let it simmer for about 3-4 minutes, spooning the sauce over the chicken occasionally. The sauce should become thick, glossy, and sticky, clinging to the chicken beautifully.
Step 5: Final Glaze
Once the sauce has thickened to your liking (it should coat the back of a spoon), remove the skillet from heat. The chicken should have an internal temperature of 165°F if you want to check with a thermometer, but honestly, thighs are pretty forgiving.
Let the chicken rest in the pan for a couple of minutes. The sauce will continue to thicken slightly as it cools.
Step 6: Garnish and Serve
Transfer the chicken thighs to a serving platter or individual plates. Spoon any extra sauce from the pan over the top. Sprinkle with sesame seeds and sliced green onions for that restaurant-quality finish.
Serve immediately while everything is hot and that sauce is at peak stickiness.
Serving Suggestions
These Teriyaki Chicken Thighs are incredibly versatile and pair well with pretty much any side you can think of:
Steamed white or brown rice is the classic choice. The rice soaks up all that extra teriyaki sauce, and it’s simple enough to let the chicken shine. You could also do fried rice if you want to get fancy.
Stir-fried vegetables like broccoli, bell peppers, snap peas, or bok choy keep the Asian theme going and add color and crunch to your plate. Just toss them in a bit of oil with garlic and you’re golden.
Cauliflower rice if you’re watching carbs. It works surprisingly well with the sweet teriyaki sauce and keeps the meal lighter without sacrificing flavor.
Noodles—any kind. Ramen, udon, soba, rice noodles, even regular spaghetti if that’s what you’ve got. Toss them with a bit of the teriyaki sauce and you’ve got yourself a complete meal.
A simple cucumber salad with rice vinegar dressing cuts through the richness of the sauce beautifully. It’s light, refreshing, and adds a nice contrast.
Grilled pineapple on the side takes this into tropical territory. The sweet-tart pineapple complements the teriyaki sauce so well. Trust me on this one. 🙂
Storage Tips
Refrigerator: Store leftover teriyaki chicken in an airtight container in the fridge for up to 4 days. The sauce will solidify a bit when cold, but it’ll loosen right back up when you reheat it.
Reheating: Warm it up in a skillet over medium heat with a splash of water to thin out the sauce. You can also microwave it for 1-2 minutes, but the skillet method keeps the chicken from getting rubbery. Stir occasionally and add a tiny bit of water if the sauce seems too thick.
Freezing: These freeze well! Let the chicken cool completely, then store in a freezer-safe container or bag with the sauce for up to 3 months. The texture holds up great.
Thawing and Reheating from Frozen: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. You might need to add a splash of water or a bit more soy sauce to refresh the sauce.
Meal Prep Tip: This is perfect for meal prep. Make a big batch on Sunday with rice and veggies, portion it into containers, and you’ve got lunch sorted for the week. The flavors actually get better as they sit, IMO.
Final Thoughts
Here’s the thing about this Teriyaki Chicken Thighs recipe—it’s one of those dishes that makes you feel like a competent adult who has their life together. Even when you absolutely don’t.
It’s quick enough for a Tuesday, impressive enough for guests, and delicious enough that you’ll genuinely look forward to leftovers. Plus, once you realize how easy it is to make teriyaki sauce from scratch, you’ll start putting it on everything. Ask me how I know.
So skip the takeout menu tonight. Grab some chicken thighs, whisk together that sauce, and make something that’ll have everyone asking for seconds. You’ve got this.
Happy cooking!
— Kip
Teriyaki Chicken Thighs (Sticky, Sweet & So Easy!)
Description
These Teriyaki Chicken Thighs are everything you want in a weeknight dinner—juicy, flavorful, and coated in a sticky-sweet homemade teriyaki sauce. The chicken thighs stay tender and absorb all that delicious sauce while developing a beautiful caramelized exterior. Skip the takeout and make this restaurant-quality dish at home in just 30 minutes.
Ingredients
Chicken:
Teriyaki Sauce:
Instructions
-
Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
-
In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. In a small bowl, mix cornstarch with water until smooth, then add to sauce mixture. Set aside.
-
Heat vegetable oil in large skillet over medium-high heat. Add chicken thighs and sear 5-6 minutes per side until golden brown and cooked through.
-
Reduce heat to medium. Pour teriyaki sauce over chicken. Simmer 3-4 minutes, flipping chicken and spooning sauce over it until sauce thickens and becomes glossy.
-
Remove from heat. Let rest 2 minutes.
-
Transfer to serving plate, spoon extra sauce over chicken, and garnish with sesame seeds and green onions. Serve immediately.
Note
- Use tamari for gluten-free version
- Can substitute ground ginger (1 tsp) for fresh
- Bone-in thighs need 10 minutes longer cooking time
- Sauce thickens as it cools
- Works great on grill or baked at 400°F for 25-30 minutes
- Can use chicken breasts but watch carefully to avoid drying out
- Add red pepper flakes for spicy version
