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sliced cooked chicken thighs coated in a glossy dark-brown teriyaki sauce on a plain plate, with no garnish
Melissa Hart

Teriyaki Chicken Thighs

Cook the thighs before reducing the teriyaki sauce around them so the sugar doesn't spend the whole browning stage against a hot skillet. A little cornstarch gives this modest amount of sauce enough body to coat the meat without boiling away most of its liquid. Slice the rested chicken across its thicker folds. That makes the glazed pieces easier to portion and leaves a little sauce on each cut surface, rather than a shiny outside around a large unseasoned bite of meat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 1 tbsp neutral oil
  • 1/4 tsp black pepper
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp packed light brown sugar
  • 1 tsp grated fresh ginger
  • 1 garlic clove finely grated
  • 1/4 cup water
  • 1 tsp cornstarch

Method
 

  1. Pat thighs dry and season with pepper. Whisk soy sauce, mirin, brown sugar, ginger, garlic, water and cornstarch in a bowl until the starch dissolves.
  2. Heat oil in a large skillet over medium-high heat. Cook thighs unfolded for 6 to 7 minutes per side until browned, lowering the heat if the pan smokes.
  3. Reduce heat to medium-low and pour in the sauce. Turn chicken through the sauce and simmer for 3 to 4 minutes until glossy and the thickest meat reaches at least 165°F.
  4. Transfer chicken to a board and rest for 5 minutes. Stir the sauce off the heat so it stays smooth.
  5. Slice the thighs into thick strips and spoon the warm teriyaki sauce over them to serve.