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Teriyaki Chicken Thighs Recipe

Teriyaki Chicken Thighs Recipe photo by Taste of Home

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Chicken, rice and sweet-salty sauce create an entree that's packed with Asian flavor. Your family will love this moist and tender meal. —Gigi Miller, Stoughton, Wisconsin

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Teriyaki Chicken Thighs Recipe

Prep: 15 min. Cook: 4 hours

Yield: 6 Servings

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Ingredients

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
Hot cooked rice, optional

Directions

Place chicken in a 4-qt. slow cooker. Combine the sugar, soy sauce, vinegar, ginger, garlic and pepper; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 6 servings.

Nutritional Facts 2 chicken thighs with 1/2 cup sauce equals 456 calories, 16 g fat (5 g saturated fat), 151 mg cholesterol, 1,967 mg sodium, 27 g carbohydrate, trace fiber, 46 g protein.

Originally published as Teriyaki Chicken in Simple & Delicious July/August 2009, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

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(21-30) of 47 reviews

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Reviewed on Aug. 30, 2011 by mhuddlestun

Really Liked it! Very Tasty. I used two chicken breasts, and two chicken thighs.

Reviewed on Aug. 26, 2011 by dmkinsey

Too salty for us - but I'd love to find a similar recipe with less salt!

Reviewed on Aug. 25, 2011 by 4Huskers

I made this tonight and it was excellent! I used 2 chicken breasts and 6 boneless skinless thighs. The only thing I had to do was increase the cornstarch and water to thicken the sauce but that is no big thing. It was super good and I'm sure we'll make it again soon!

Reviewed on Aug. 24, 2011 by jessescrew

Tasty is how my husband described this dish and my picky eater daughter said very good. I used chicken breasts in this recipe. Very good and easy. The sauce was excellent.

Reviewed on Aug. 23, 2011 by sonnyvan

Great recipe, would certainly make again.

Very tasty!

Reviewed on Aug. 22, 2011 by burgers76

Way too much salt.

Reviewed on Aug. 01, 2011 by vdrys1

Great recipe, can't wait to make it again.

Reviewed on Jul. 21, 2011 by tam145

Very tasty!

Reviewed on May. 05, 2011 by angelabbey33

I didn't use the ginger because we didnt have any and it was still amazing. I used chicken breasts and was worried it tasted too plain. But once I made the sauce I was in love. Best sauce ever

Reviewed on Mar. 11, 2011 by angelasandoval

Great recipe! I did use boneless skinless breasts and browned the chicken in a skillet before putting it in the slow cooker. My sauce came out a little too runny and needed a little extra cornstarch.

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