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

Teriyaki Chicken Thighs Recipe

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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
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


  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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Reviewed Aug. 30, 2015

"Chicken was very good. Easy to prepare."

Reviewed Aug. 13, 2015

"Tasty , easy to prepare . I added some stir fried celery, onion, bell pepper , and green beans ."

Reviewed Apr. 11, 2015

"This was good! Not amazing, but solid."

Reviewed Feb. 8, 2015

"Got rave reviews."

Reviewed Jan. 29, 2015

"Made it in 1 hour... Superb recipe... I added water to bring down the salt level because Bragg's soy sauce alternative... And I added a bit of palm oil as well... Thank you for sharing"

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