Teriyaki Chicken Thighs Recipe
Teriyaki Chicken Thighs Recipe photo by Taste of Home
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Teriyaki Chicken Thighs Recipe

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4.5 73 81
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Here’s a real slow cooker sensation: Asian-style chicken and rice. It always goes over big with my family. —Gigi Miller, Stoughton, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 8 servings


  • 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

Nutritional Facts

5 ounces cooked chicken with 1/3 cup sauce: 342 calories, 12g fat (3g saturated fat), 113mg cholesterol, 958mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 33g protein.


  1. 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.
  2. 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.
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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KristineChayes User ID: 1441542 257044
Reviewed Nov. 20, 2016

"Excellent! I used brown sugar instead of white, upped the garlic to two cloves and the ginger to one teaspoon, and added 1/4 cup chopped shallots. I servd it over brown rice and my family loved it! A definite keeper!"

Llpenka1 User ID: 8900336 251805
Reviewed Jul. 24, 2016

"My dh loved this. I did too, but I think 5 hours was too long or where I bought the thighs. I used brown sugar, and after tasting the sauce I thought it missed some brightness. I had an orange that I'm using in a marinade later in the week, so I grated the rind into it. Glad I did. It really made a subtle difference"

shawnba User ID: 2581969 249955
Reviewed Jun. 30, 2016

"Very tasty, and easy. Love it with steamed rice and broccoli"

bicktasw User ID: 4201818 248857
Reviewed May. 31, 2016 Edited Jun. 17, 2016

"Oh my goodness!! This is the best "teriyaki" style recipe I have ever made! It's easy and versatile! Sometimes I add sliced water chestnuts during the last 1/2 hour of cooking and garnish with thinly sliced green onion! Just delicious! Made this again (about 3 weeks after this 1st review) and used country style spareribs instead of chicken thighs. It was amazing!! Love this recipe!"

Lanada User ID: 8871465 248779
Reviewed May. 29, 2016

"Amazing! The last 10 minutes of cooking time, I transferred thighs to a 450 degree oven. Delectable!!"

tlaec929 User ID: 8548514 247191
Reviewed Apr. 17, 2016


drugdoctor User ID: 3396388 241982
Reviewed Jan. 17, 2016

"So easy to make. Love to serve with rice!"

dschultz01 User ID: 1076910 241875
Reviewed Jan. 16, 2016

"I used boneless chicken breasts for this. Good taste and easy to make, just don't over cook it like I did."

Punkyjoe81 User ID: 3773046 241610
Reviewed Jan. 12, 2016

"So easy and delicious! My kids ADORED this meal!"

justmbeth User ID: 1196484 232006
Reviewed Aug. 30, 2015

"chicken was very good. Easy to prepare."

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