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Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

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.
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Prep Time 1 hour
Cook Time 20 minutes
Course Dinner, Chicken
Cuisine Fusion Food, Asian
Servings 2 people

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.
Keyword teriyaki chicken thighs, teriyaki chicken thighs recipe, teriyaki chicken with vegetables, easy teriyaki chicken, chicken thigh dinner recipe, homemade teriyaki sauce, skillet teriyaki chicken
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