Go Back
Better Than Takeout Teriyaki Chicken Thighs
Youssef Hb

Better Than Takeout Teriyaki Chicken Thighs

These tender, succulent bone-in chicken thighs are coated in a rich, homemade teriyaki glaze that is perfectly sticky and deeply savory. By using fresh ginger, garlic, and a cornstarch-thickened sauce, you can create a restaurant-quality meal at home that avoids the preservatives found in bottled versions. This one-pot dinner is an ideal solution for busy weeknights, offering a caramelized, flavor-packed dish that your family will absolutely love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: DINNER
Cuisine: Japanese-Inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 bone-in chicken thighs, skin removed
  • 1/2 cup low-sodium soy sauce
  • 3 tbsp alcohol-free rice seasoning (mirin alternative)
  • 3 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch dissolved in 2 tbsp water
  • 2 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp freshly grated garlic

Method
 

  1. Preheat your oven to 425℉ and line a 9x13 baking dish with foil, then coat with nonstick spray.
  2. Arrange the chicken thighs in the prepared baking dish and season lightly with salt and pepper.
  3. In a small saucepan, whisk together the water and cornstarch until a smooth slurry forms.
  4. Add the soy sauce, alcohol-free mirin, sugars, sesame oil, ginger, and garlic to the saucepan.
  5. Bring the mixture to a simmer over medium-high heat, stirring frequently to prevent scorching.
  6. Reduce heat and simmer for 4 minutes until thickened.
  7. Pour the glaze over the chicken thighs and bake for 50 minutes until the chicken is fully cooked and the glaze is caramelized.

Notes

Ensure you use alcohol-free rice seasoning to keep this recipe halal. You can substitute the chicken thighs with drumsticks if preferred, though the cooking time may vary slightly. Store leftovers in an airtight container for up to 3 days.