Teriyaki chicken thighs with garlic butter veggies is one of my go-to dinners when I want something easy but full of flavor. The chicken gets that crispy skin and sticky glaze that’s just so good with a bowl of rice. I like pairing it with broccoli and carrots tossed in garlic butter because it balances the rich chicken with something fresh. This combo never feels heavy, and it’s the kind of meal that makes you want seconds. The best part is you don’t need a ton of ingredients, and most of the work is just letting the chicken marinate.
Why You’ll Love Teriyaki Chicken Thighs with Garlic Butter Veggies
Juicy chicken thighs with crispy skin
Sweet and savory homemade teriyaki sauce
Garlic butter broccoli and carrots with just the right bite
Simple ingredients and minimal prep
Perfect balance of protein and veggies
Ingredients for Teriyaki Chicken Thighs with Garlic Butter Veggies
For the Chicken Marinade
4 chicken thighs, skin-on & boneless
2 tbsp oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
Black pepper
Cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp warm water)
For the Sauce
1 tbsp cooking wine
2 tsp light soy sauce
¼ tsp dark soy sauce
1 tsp vinegar
2 tsp honey
¼ cup water
1 tsp ginger, minced
- 1 tsp garlic, minced
For the Veggies
Broccoli florets
Carrots, sliced
2 tsp garlic, minced
2 tbsp butter
Salt, to taste
Red chilies, optional, for garnishing
Sesame seeds, for garnishing
How to Make Teriyaki Chicken Thighs with Garlic Butter Veggies
Step 1: Marinate the Chicken
Rub the oil, garlic powder, paprika, salt, and black pepper onto the chicken thighs.
Let the chicken marinate for at least 1 hour, or overnight for deeper flavor.
Step 2: Prepare the Sauce
In a small bowl, whisk together cooking wine, light soy sauce, dark soy sauce, vinegar, honey, and water.
Set aside.
Step 3: Cook the Chicken
Heat a pan over medium heat and add a little oil.
Place the chicken thighs skin side down and cook until golden brown and crispy, about 5-6 minutes.
Flip and cook the other side for another 5–6 minutes until fully cooked.
Remove the chicken and burnt pieces, but keep the oil.
Saute the minced ginger and garlic until fragrant. Pour in the sauce and let it simmer for 1 minutes.
Add the chicken thighs back in. Pour in the cornstarch slurry to thicken.
Spoon the glaze over the chicken until coated and sticky.
Step 4: Blanch the Veggies
Bring a pot of salted water to a boil.
Drop in broccoli and carrot slices.
Boil for 2 minutes, then quickly remove and drain. Don’t overcook; the veggies should stay crunchy.
Step 5: Make Garlic Butter Sauce for Veggies
In a pan, melt butter until slightly browned.
Add minced garlic, sauté until golden and fragrant.
Toss the blanched broccoli and carrots in the garlic butter sauce.
Season with salt.
Step 6: Serve
Plate the teriyaki chicken thighs with the garlic butter veggies on the plate over steamed rice.
Garnish with sesame seeds and sliced red chilies if you like extra heat.
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Recipe Notes
Salted boiling water enhances vegetable flavor, keeps nutrients intact, and maintains bright color.
Chicken thighs cook best skin side down first, which gives you that crisp skin and locks in flavor.
Simmering the sauce with the chicken helps the glaze stick better.
Garlic butter should be cooked until golden but not burnt, so the flavor doesn’t turn bitter.
Tips for the Best Teriyaki Chicken Thighs
Marinate for Maximum Flavor
Marinating chicken thighs for at least an hour makes a big difference. The seasonings get into the meat and help tenderize it. If you have time, marinate overnight in the fridge. When you cook the chicken the next day, you’ll notice the skin crisps up better and the inside stays juicy. Don’t skip this step, because it sets the base for a flavorful dish.
Use Salted Boiling Water for Veggies
Adding salt to the boiling water when blanching vegetables does three things: it enhances their natural flavor, helps keep their bright color, and slightly tenderizes them while keeping a crunch. Just a spoon of salt in the water makes a big difference.
Brown the Butter Before Adding Garlic
Butter adds richness, but browning it first gives a nutty depth. Once it starts foaming, add garlic and ginger. Sauté just until golden—this prevents burning and makes the garlic fragrant. The sauce clings better to the veggies when you do this step right.
Cook Chicken Skin Side Down First
Placing the chicken skin side down in the hot pan renders the fat and creates that crisp golden layer. This prevents soggy skin and locks in moisture. Don’t flip too early—let the skin naturally release from the pan before turning.
Thicken the Sauce with Cornstarch Slurry
A simple slurry of cornstarch and water helps the teriyaki sauce coat the chicken perfectly. Add it at the end while the sauce is simmering. Stir until glossy and thickened. Without it, the sauce might stay too watery and won’t stick as well to the chicken.
Serving Ideas
Serve with steamed jasmine rice or fried rice for a full meal.
Pair with noodles for a quick stir-fry style dinner.
Add a side of chili oil for extra spice.
Leftovers can be reheated in a pan with a splash of water to refresh the sauce.
Teriyaki chicken thighs with garlic butter veggies is a quick dinner that doesn’t cut corners on flavor. Crispy chicken with a sticky glaze paired with buttery broccoli and carrots is hard to beat. You can make it ahead, meal prep it for lunches, or serve it fresh for family dinner. Once you try it, you’ll want to add this recipe to your weekly rotation.
Teriyaki Chicken Thighs
Ingredients
For the Chicken Marinade
- 4 chicken thighs skin-on & boneless
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- Black pepper
- Cornstarch slurry 1 tsp cornstarch mixed with 2 tbsp warm water
For the Sauce
- 1 tbsp cooking wine
- 2 tsp light soy sauce
- ¼ tsp dark soy sauce
- 1 tsp vinegar
- 2 tsp honey
- ¼ cup water
- 1 tsp ginger minced
- 1 tsp garlic minced
For the Veggies
- Broccoli florets
- Carrots sliced
- 2 tsp garlic minced
- 2 tbsp butter
- Salt to taste
- Red chilies optional, for garnishing
- Sesame seeds for garnishing
Instructions
Step 1: Marinate the Chicken
- Rub the oil, garlic powder, paprika, salt, and black pepper onto the chicken thighs.
- Let the chicken marinate for at least 1 hour, or overnight for deeper flavor.
Step 2: Prepare the Sauce
- In a small bowl, whisk together cooking wine, light soy sauce, dark soy sauce, vinegar, honey, and water.
- Set aside.
Step 3: Cook the Chicken
- Heat a pan over medium heat and add a little oil.
- Place the chicken thighs skin side down and cook until golden brown and crispy, about 5-6 minutes.
- Flip and cook the other side for another 5–6 minutes until fully cooked.
- Remove the chicken and burnt pieces, but keep the oil.
- Saute the minced ginger and garlic until fragrant. Pour in the sauce and let it simmer for 1 minute.
- Add the chicken thighs back in. Pour in the cornstarch slurry to thicken.
- Spoon the glaze over the chicken until coated and sticky.
Step 4: Blanch the Veggies
- Bring a pot of salted water to a boil.
- Drop in broccoli and carrot slices.
- Boil for 2 minutes, then quickly remove and drain. Don’t overcook; the veggies should stay crunchy.
Step 5: Make Garlic Butter Sauce for Veggies
- In a pan, melt butter until slightly browned.
- Add minced garlic, sauté until golden and fragrant.
- Toss the blanched broccoli and carrots in the garlic butter sauce.
- Season with salt.
Step 6: Serve
- Plate the teriyaki chicken thighs with the garlic butter veggies on the plate over steamed rice.
- Garnish with sesame seeds and sliced red chilies if you like extra heat.
