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Teriyaki Chicken Thighs

 Teriyaki Chicken Thighs
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
8 ServingsPrep: 15 min. Cook: 4 hours


  • 3 pounds boneless skinless chicken thighs
  • 3/4 cup sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup cider vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 4 teaspoons cold water
  • Hot cooked rice, optional


  • Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix
  • sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over
  • chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
  • Remove chicken to a serving platter; keep warm. Transfer cooking
  • juices to a small saucepan; skim fat. Bring cooking juices to a
  • boil. In a small bowl, mix cornstarch and cold water until smooth;
  • stir into cooking juices. Return to a boil; cook and stir 1-2
  • minutes or until thickened. Serve with chicken and, if desired,
  • rice. Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Teriyaki Chicken Thighs (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.