88% would make this again

Teriyaki Chicken Thigh

Q: What is the best way to make teriyaki chicken thighs juicy and flavourful?

To keep your chicken thighs juicy and packed with flavour, use skin-on thighs and don’t rush the cooking. Start by patting the skin dry so it crisps nicely in the pan or on the grill. Cook skin-side down first so the fat renders and golden colour develops, then turn and finish cooking. Make a homemade teriyaki sauce with soy sauce, mirin, brown sugar, honey, ginger and garlic and simmer it until it thickens. Then spoon it over the almost cooked chicken so it clings to every bite. These steps help make the meat tender without drying out.

Q: Do I have to marinate the chicken before making teriyaki thighs?

Marinating helps build deeper flavour but it isn’t strictly necessary for tasty teriyaki thighs. Many quick teriyaki recipes work by cooking the chicken directly with the sauce in the pan, letting the sauce reduce and glaze the meat. If you have time, a short marinate (30 minutes) boosts flavour but you can still get great results even without it in case you need to keep the recipe more weeknight friendly.

Q: How long should I cook chicken teriyaki thighs for?

Cooking time depends on the method and whether thighs are bone-in or boneless. Boneless skin-on thighs generally take about 20 to 30 minutes in a pan or oven to cook through and develop a nice glaze. Bone-in thighs may take a bit longer. The key is to cook until the internal temperature reaches 75°C/165°F and the sauce has thickened and clings to the chicken. Investing in a good meat thermometer was something that really helped us to take our cooking to another level by taking the guesswork out of how long to cook things for so we don't end up with dry overcooked meat.

Q: What ingredients make the best homemade teriyaki sauce?

Homemade teriyaki sauce is often better than bottled versions because you control the balance of flavours. A classic sauce is built from soy sauce, mirin (or sake/rice wine), brown sugar and honey with fresh garlic and ginger for depth. Simmer these together until syrupy and you’ll get a shiny, sweet and savoury glaze that’s far more vibrant than store bought.

Q: Can I use chicken breasts instead of thighs for teriyaki?

Yes you can but thighs are widely recommended because they stay juicier and more forgiving during cooking. Chicken breasts tend to dry out faster, so if you do use them keep the cooking time shorter, watch the heat closely and consider cutting them into smaller pieces so they cook evenly. Thighs also have richer flavour especially when cooked with the skin on. This is how we learnt to make this recipe from Japanese chefs during our time in South East Asia.

Q: What vegetables go best with teriyaki chicken thighs?

Teriyaki chicken pairs well with a variety of vegetables especially ones with a bit of crunch and sweetness to balance the rich sauce. Think carrots, cabbage, broccoli, bell peppers or snow peas as these all bring texture and a fresh contrast to the sticky savoury meat. Lightly sauté or steam them so they stay tender-crisp and absorb some of the sauce flavour.

Vish G

May 14, 2026

Japanese style teriyaki chicken thighs that are so easy to cook you’ll regret not making this sooner. A great way to enjoy Asian food for dinner or for a quick lunch any day of the week. We use chicken thigh’s with the skin-on to keep this dish authentic and full of lots of flavour just how they would make this in a grill house. Served with cabbage and carrot slices that soak up the delicious homemade teriyaki sauce to give everything some perfect contrast.

PREP TIME

20 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

Chicken and Teriyaki sauce
4 to 6 skin on boneless chicken thighs
3 tbsp low sodium soy sauce
2 tbsp mirin or dry sherry
1 tbsp rice vinegar or apple cider vinegar
1 tbsp light brown sugar
1 tbsp honey
2 garlic cloves, finely minced
1 tbsp fresh ginger, finely grated
60 ml or 1/4 cup water
1 tsp cornflour or cornstarch mixed with 1 tbsp cold water
1 tbsp neutral oil such as vegetable or sunflower oil
Cabbage and Carrots
300 g or about 3 packed cups green cabbage, thinly sliced
2 medium carrots, peeled and thinly sliced
1 small garlic clove, finely minced
1 tsp toasted sesame oil
1 tsp soy sauce
1 tsp rice vinegar or lemon juice
To finish, optional
Steamed rice
Sliced spring onions
Toasted sesame seeds

Instructions

Pat the chicken thighs dry with kitchen paper, especially the skin so it crisps properly when cooked.
In a bowl, mix soy sauce, mirin, rice vinegar, brown sugar, honey, garlic, ginger and water until combined.
Add the chicken to the sauce, turn to coat and leave to marinate for 15 to 30 minutes at room temperature.
Heat a large frying pan over medium heat and add the neutral oil.
Remove the chicken from the marinade and set the remaining sauce aside.
Place the chicken skin side down in the hot pan and cook without moving it for 6 to 8 minutes until the skin is deep golden and crisp and most of the fat has rendered out.
Turn the chicken over and cook for another 4 to 5 minutes until nearly cooked through.
Transfer the chicken to a plate and keep warm.
Carefully pour off excess fat from the pan, leaving about 1 tablespoon behind.
Lower the heat to medium low, add the reserved marinade to the pan and bring it to a gentle simmer.
Stir in the cornflour mixture and cook for 2 to 3 minutes, stirring often until the sauce thickens into a glossy glaze.
Return the chicken to the pan and turn it in the sauce until fully cooked and well coated for about 2 minutes. Remove from the heat.
While the sauce simmers, heat another pan over medium high heat and add a small splash of neutral oil.
Add the carrots and cook for 2 minutes, stirring often until just starting to soften.
Add the cabbage and garlic and cook for another 2 to 3 minutes until the vegetables are tender but still slightly crisp.
Remove the pan from the heat, then stir in the sesame oil, soy sauce and rice vinegar or lemon juice. Mix well.
Serve the chicken over rice with the cabbage and carrots alongside or underneath.
Spoon extra teriyaki sauce over the chicken and finish with spring onions and sesame seeds if using.