Description
A comforting, flavorful dish made with juicy chicken coated in a rich sweet garlic teriyaki sauce. This recipe is simple enough for weeknights yet impressive enough for guests, offering a perfect balance of savory and sweet flavors.
Ingredients
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6 boneless, skinless chicken thighs
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1/3 cup soy sauce (or low-sodium soy sauce)
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1/4 cup honey
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3 tablespoons brown sugar
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4 garlic cloves, minced
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2 teaspoons grated ginger
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2 tablespoons rice vinegar (or apple cider vinegar)
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2 tablespoons sesame oil
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1/4 teaspoon black pepper
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1/4 teaspoon crushed red pepper flakes (optional)
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2 tablespoons cornstarch
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1/4 cup water
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2 tablespoons chopped green onions
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1 teaspoon toasted sesame seeds (optional)
Instructions
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In a bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, vinegar, sesame oil, pepper, and red pepper flakes.
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Place the chicken thighs in a dish or resealable bag and pour the marinade over them. Marinate for at least 1 hour or overnight.
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Preheat the oven to 400°F (200°C) or heat a skillet over medium-high heat with a small amount of oil.
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Cook the chicken:
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Oven: Arrange chicken on a lined baking sheet and bake for 25–30 minutes.
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Skillet: Sear chicken 5–6 minutes per side until fully cooked.
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Pour leftover marinade into a saucepan. Mix cornstarch and water, then whisk into the marinade. Simmer until thickened.
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Brush the glaze over the cooked chicken. Return to the oven or skillet for 2–3 minutes to caramelize slightly.
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Garnish with green onions and sesame seeds before serving.
Notes
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For more tender chicken, marinate for several hours or overnight.
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Adjust sweetness by adding more or less honey or brown sugar.
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Add crushed red pepper flakes for mild heat.
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Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
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Serve with steamed rice, vegetables, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes