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To truly appreciate Sticky Teriyaki Chicken Thighs, it's essential to understand the origins of teriyaki. This cooking method has its roots in Japan, dating back to the 17th century. The term "teriyaki" comes from the Japanese words "teri," meaning glaze, and "yaki," meaning grilled or broiled. Traditionally, teriyaki was a way to prepare fish or meat by marinating it in a mixture of soy sauce, mirin (sweet rice wine), and sugar before grilling or broiling. The result is a dish that is not only aromatic but also visually appealing, with a shiny glaze that captures the eye and the palate.

Sticky Teriyaki Chicken Thighs

Discover the flavors of Asian cuisine with Sticky Teriyaki Chicken Thighs, a delicious dish that balances sweet and savory profiles. Marinated in a rich blend of soy sauce, honey, and ginger, beautifully cooked chicken thighs retain their moisture and absorb all the flavorful goodness. This easy-to-make recipe not only delights the taste buds but also showcases the cultural significance of teriyaki. Perfect for family dinners or impressing guests, your culinary journey starts here!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/2 cup soy sauce (low sodium if preferred)

1/4 cup brown sugar

2 tablespoons honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

1 teaspoon cornstarch diluted in 1 tablespoon water (optional for thickness)

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Cooked jasmine or sticky rice (for serving)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir well. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Sear the Chicken: Remove the chicken thighs from the marinade (reserve the marinade) and pat them dry with paper towels. Heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes, or until the skin is golden brown and crispy. Turn the chicken over and sear the other side for an additional 3-4 minutes.

        Bake the Chicken: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Cooking time may vary depending on the thickness of the thighs.

          Prepare the Sauce: While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. If you’d like a thicker sauce, add the cornstarch mixture to the simmering sauce and stir until it thickens to your desired consistency.

            Glaze the Chicken: Once the chicken is cooked, remove it from the oven and brush half of the thickened sauce over the thighs. Return the chicken to the oven for an additional 5 minutes to caramelize the glaze.

              Serve: Remove the chicken from the oven and let it rest for a few minutes. Serve the sticky teriyaki chicken thighs over a bed of jasmine or sticky rice, drizzled with the remaining sauce, and garnished with sesame seeds and sliced green onions.

                Prep Time, Total Time, Servings: 15 min | 1 hr 10 min | 4 servings