Teriyaki Glazed Chicken Thighs

Glazed Sweet Teriyaki Chicken Thighs Recipe by Ash's In The Kitchen

This is my favorite Asian style dish! it’s sweet, tangy and a hit with the kids! I usually serve it with steamed or fried rice and egg rolls. Homemade teriyaki sauce is far superior to anything you can get off the store shelves.

Teriyaki Glazed Chicken Thighs

2 lbs Chicken Thigh; bone-in skin-on


1 ½ cups Soy Sauce

2 cups Chicken Broth

1 Tablespoon Fish Sauce

1 Tablespoon Sesame Oil

1 teaspoon Chile Paste

1 cup Brown Sugar

3 cloves Garlic; minced

1 Tablespoon Fresh Ginger; grated

1 teaspoon Lemongrass; grated

1 teaspoon Mustard Powder

1 Tablespoon Sesame Seeds

3 Tablespoons Cornstarch

¼ cup cold water

  1. In a large bowl, whisk all the soy sauce, broth, fish sauce and brown sugar together and pour half of the mixture into a ziplock bag with the chicken. Marinate in the fridge at least 1 hour, but preferably overnight
  2. Heat a saucepan over medium heat and add the sesame oil. Once hot add the Lemongrass, Garlic and Ginger; sautéing very briefly until fragrant before adding in the Chile Paste, spices and Sesame Seeds.
  3. Pour in the set aside soy sauce mixture and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
  4. In small bowl, combine the cornstarch and cold water; whisking thoroughly. Pour the slurry into the saucepan and stir until thickened.
  5. Preheat grill to medium-high heat and once hot add chicken to grate. Grill for 13-15 minutes (basting once after 10 minutes) or until the internal temperature reaches 165°F.
  6. Remove the chicken from the grill and tent with foil; resting for 5 minutes.
  7. Serve with Fried Rice, Chow Mein or vegetable stir fry. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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