Best Teriyaki Chicken Thighs Recipes

OVEN-BAKED TERIYAKI CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
• Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
• Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

TERIYAKI CHICKEN THIGHS

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
• Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)

Steps:

• For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
• Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
• Preheat grill to medium.
• Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.

INSTANT POT® TERIYAKI CHICKEN THIGHS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
• Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
• Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

TERIYAKI-PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
• Pour pineapple juice in the roaster and cover tightly with foil.
• Place roaster in the oven and cook for 30 minutes.
• Chop the parsley.
• In a small sauce pan, stir all of the sauce ingredients together over medium heat.
• Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
• Check chicken for doneness with a meat thermometer.
• Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
• Brush sauce generously on the chicken. Return pan to oven.
• Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
• Remove the roaster from the oven. Serve with desired sides.

TERIYAKI SESAME SEED CHICKEN THIGHS

Steps:

• 1. Rinse chicken thighs and remove visible fat. In a large Ziploc bag, combine sesame seed oil, soy sauce, Agave Nectar, rice wine vinegar, garlic, cornstarch and water. Then add chicken thighs. Marinade overnight or 2 hours or so before cooking.
• 2. Preheat oven 400° degrees, remove chicken thighs from marinade and place them on baking sheet lined with aluminum foil. Bake for 25 - 30 minutes until golden brown. Then remove from oven and let rest for about 5 - 10 minutes.
• 3. While thighs are cooking, to make teriyaki sauce, in a small sauce pan add honey, soy sauce, vinegar, sherry, ginger and Hoisin sauce and let simmer for about 3 - 5 minutes over medium heat until the sauce becomes glossy and caramelized. Remove from heat and set a side.
• 4. After thighs have rested, slice in strips and place in serving dish and pour Teriyaki sauce over sliced thighs, garnish with scallions and sesame seeds. Serve with white or brown rice.
• 5. My Pantry Tip One thing I do when my shopping is complete on the weekends. I prep all of my fresh herbs for my meals. Example - I will wash my scallions and let them air dry on a paper towel. Once they are dried, I diced them and put them in a plastic container lined with paper towel to absorbed moisture and place them on my refrigerator door. The will keep for about a week.

BAKED TERIYAKI SESAME CHICKEN THIGHS

Steps:

• Combine all ingredients "except" Sesame seeds...with the chicken thighs.
• bake at 350 degrees for 30 mins-45 mins
• sprinkle with the Sesame Seeds.

BROILED TERIYAKI CHICKEN THIGHS

Steps:

• Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.
• Place an oven rack near the top of the oven, so the chicken will be about 4 inches from the broiler element. Preheat the broiler.
• Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.
• Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• While chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.
• Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened. Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side, until an internal temperature of 165 degrees F (74 degrees C) is reached.
• Serve with hot rice, and garnish with sliced green onions and sesame seeds.

HONEY TERIYAKI CHICKEN THIGHS

Steps:

• Place the chicken in a dish that you can cover and allow it to marinate inches Add all of the ingredients, dry first. Rub and mix the marinade into the chicken. Cover and let marinate for one hour.
• In a frying pan heated to medium high heat, place the chicken. Allow to cook until browned, then turn.
• Immediately reduce the heat to medium low, and place a lid over the chicken, or a press if you have one, that will press the chicken down into the pan. Cook for 10 minutes.
• Remove the lid or press and turn the chicken, if the side is golden brown with a bit of a crust, it is perfect! Allow to cook one to two minutes more, then remove from heat and enjoy!

INSTANT POT® SPICY TERIYAKI CHICKEN THIGHS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add chicken and cook just until lightly browned, 2 to 3 minutes per side. Add onion and cook until translucent, about 5 minutes. Cancel Saute function.
• Whisk chicken broth, soy sauce, hoisin sauce, Sriracha, brown sugar, garlic, and 1 tablespoon cornstarch together in a bowl. Pour sauce over the chicken in the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken to a plate. Turn on Saute function and whisk remaining cornstarch into the pot. Allow to bubble until thickened, 2 to 3 minutes. Cancel Saute function and put chicken back in the pot to coat in sauce.

AIR FRYER TERIYAKI CHICKEN THIGHS (CRISPY)

Steps:

• Review all recipe notes and instructions before beginning.
• Place the chicken thighs in the air fryer in a single layer skin side up.
• Air fry at 400 degrees for 6 minutes. Flip the thighs and air fry at 400 degrees for another 8 minutes. Finish the chicken thighs skin side up for 5-8 minutes, or until the chicken has reached an internal temperature of 165 degrees and the skin is crispy and golden.
• While the chicken cooks, heat the sesame oil over medium heat. Sauté the garlic and ginger for 2-3 minutes. Add the soy, vinegar, honey, brown sugar, onion powder, and chili garlic sauce. Bring to a skimmer. In a small bowl whisk together the cornstarch and water. Add to the sauce and bring to a boil. Cook for 1-2 minutes or until the sauce begins to thicken.
• Toss the chicken thighs with the sauce or brush it on right before serving.

BAKED TERIYAKI CHICKEN THIGHS

Steps:

• Preheat oven to 425° F (220° C).
• In small bowl, whisk together water and cornstarch to create slurry. Set aside.
• Sauce: Combine soy sauce, sugar, rice wine vinegar, cornstarch slurry, garlic, ginger, and ground black pepper in small saucepan. Simmer sauce over low or medium-low heat for 5 minutes. Whisk frequently, until sauce thickens.
• Place chicken thighs in lightly greased 9x13 inch baking dish. Brush sauce over chicken. Turn pieces over, and brush again.
• Bake in preheated oven for 20 minutes. Turn chicken over, and bake for another 20 minutes, until no longer pink and juices run clear and chicken reaches internal temperature of 180° F (82° C). Baste with sauce every 10 minutes during cooking.
• Remove from oven. Allow to rest for five minutes. Slice or dice in large cubes and toss in remaining sauce from pan. Serve.

SESAME-TERIYAKI CHICKEN THIGHS

Steps:

• Make the sauce: combine all sauce ingredients in a small bowl, stir until the sugar dissolves.
• Pour 1/2 cup sauce (save remaining sauce for another use) in a zip-lock plastic bag; add in the chicken; seal bag and marinate chicken in the refrigerator for at least 30 minutes and up to 4 hours.
• Preheat the broiler; remove chicken from marinade and arrange it on a broiler pan, skin side down (if the chicken still had skin).
• Discard marinade.
• Broil the chicken until brown and crispy, 8-10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer.
• Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1-2 minutes longer.

SENSATIONAL MICROWAVED TERIYAKI CHICKEN THIGHS.

Steps:

• Mix soya sauce, chilis, cornstarch and white wine in a glass/pyrex microwave safe bowl.Make sure there are no more cornstarch lumps.
• Place washed chicken thighs in bowl and toss with sauce.
• Cover bowl with saran wrap and place in microwave on high for 6 minutes.
• Carefully remove bowl from microwave and carefully remove saran wrap. Baste chicken with sauce, then recover and microwave again for 4-6 minutes, depending on strength of microwave.

TERIYAKI CHICKEN THIGHS

Steps:

• Remove the skin from the thighs; trim away and discard any large pieces of fat.
• Heat the oil in a large skillet over high heat (a cast-iron skillet is ideal).
• When hot, add the chicken in a single layer (in batches if necessary), without crowding, smooth side (formerly the skin side) down.
• Cook 3-4 minutes on each side or until deep golden brown on both sides.
• As they brown, transfer thighs to the slow cooker.
• Pour off any fat from the skillet.
• Add in the sake, mirin, soy sauce, and brown sugar to the skillet; bring to a boil, and cook, scraping up any browned bits stuck to the pan.
• Pour over chicken; cover and cook on HIGH 4 ½ to 5 hours or until the chicken is cooked through and beginning to brown.
• Use a spoon or turkey baster to pour some of the sauce over the chicken.
• Leave the lid off and cook 1 hour on HIGH, until the chicken has browned and the sauce has reduced by about half.
• Place the chicken on a platter and pour the sauce remaining in the cooker over it.

TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
• Transfer to a resealable plastic bag and add the chicken.
• Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour.
• The chicken can be marinated for up to 4 hours.
• Heat the broiler to high.
• Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes.
• Flip the chicken and broil until almost cooked through, about 8 minutes longer.
• Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

~ TERIYAKI CHICKEN THIGHS ~

Steps:

• 1. Preheat oven to 425 degree F. If marinating chicken, hold off on oven. Sometimes I marinade and sometimes I don't. Depends on time. Marinade for at least an hour should you decide. Spray a 9 x 13 baking dish, set aside Combine the cornstarch, water, sugar, low sodium soy sauce, vinegar, garlic, ginger and black pepper. Let simmer over low heat,until sauce thickens. Stirring occasionally. If marinating, let sauce cool. Place chicken in a zip lock baggie and add sauce. Leave set at least an hour in refrigerator. If not marinating : Place chicken pieces in prepared dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Brush with sauce every 10 minutes during cooking. Turn pieces over, and bake for another 30 minutes, until juices run clear. If marinating, I place chicken in baking dish and pour marinade evenly over chicken and bake until juices run clear. Basting occasionally.