Teriyaki Chicken Thighs Recipe

4.5 81 91
Teriyaki Chicken Thighs Recipe
Teriyaki Chicken Thighs Recipe photo by Taste of Home
Publisher Photo

Teriyaki Chicken Thighs Recipe

Read Reviews
4.5 81 91
Publisher Photo
Here’s a real slow cooker sensation: Asian-style chicken and rice. It always goes over big with my family. —Gigi Miller, Stoughton, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 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

Directions

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

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.

  • 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

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Reviews forTeriyaki Chicken Thighs

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MY REVIEW
watsonl1 User ID: 3481416 266013
Reviewed May. 16, 2017

"This recipe has potential but some flaws that keep it from being 5 stars. First as for taste, it is good but for my family possibly too sweet. For clarity, I did take the advice of other reviewers and use light brown sugar instead of white which I think is essential if you want a true teriyaki flavor. However, the sugar definitely needs to be adjusted and cut down. Second, I also had the same problem as other reviewers in not being able to get the sauce to properly thicken as expected. There was just too much of if and I used a little over three pounds of chicken thighs. I served it with rice and there was PLENTY of sauce to go round and then some! Finally, the cook time is way off. Luckily I had read the reviews and noted this issue. My chicken was done at 3 hours so I moved the crock-pot setting over to warm. If you cook this the full time stated in the recipe you will get over-done dry chicken. As I mentioned, this recipe as potential but could use some tweaking."

MY REVIEW
mommayor User ID: 6425768 265860
Reviewed May. 11, 2017

"Delicious! I didn't use my crockpot because it over cooks the chicken. I browned the chicken in a little olive oil, then I drained the grease and cooked the chicken in the sauce until done. Then I put the chicken on a plate and added the cornstarch/water mixture to the pan and heated until thick. Then added the chicken back to the pan. chicken was tender and not over cooked."

MY REVIEW
Robby1 User ID: 1478802 261636
Reviewed Feb. 21, 2017

"This was very good. I cooked on low for 2 1/2 hours - 3 hours and it came out very moist. Also used brown sugar and served with rice and broccoli. The sauce was perfect."

MY REVIEW
Kim User ID: 9041027 259779
Reviewed Jan. 16, 2017

"One of my go-to recipes. easy to prepare and so good on rice. I can never quite get the cornstarch exactly right to thicken the sauce, so I end up adding more than the recipe calls for to get it thick enough. Really just wind up eyeballing it."

MY REVIEW
Danerlea User ID: 875081 259591
Reviewed Jan. 12, 2017

"Made this tonight and my husband and I really liked it. Our two year old daughter even ate the chicken, and she tends to be picky about meat. On the suggestion of some I used brown sugar and liked the way it tasted. I'm not wild about Asian dishes but I would recommend this to anyone."

MY REVIEW
Michelle User ID: 9022866 259354
Reviewed Jan. 7, 2017

"Very good! Family enjoyed it but suggest just a tad of heat added and only cook for 3 hours. thanks!"

MY REVIEW
Cheyenne User ID: 8996904 258567
Reviewed Dec. 24, 2016

"This is an excellent recipe! I read about a few people ending up with dry chicken, so I cooked 2 1/2 pounds of chicken breast on low for 2 hours. The chicken came out perfect! Also, when I was making the sauce at the end I added 3 tablespoons of brown sugar and increased the corn starch to make the sauce thicker. So good!"

MY REVIEW
Psalm127-3 User ID: 7749892 258271
Reviewed Dec. 17, 2016

"sorry but I gotta agree with Kristal/Crystal

sounded good/liked most reviews/love teriyaki sauce...
BUT......this was awful, I'm sorry but very dry over cooked chicken, sweet yes and altho I do love salt, even too much for me.
really appreciate you submitting the recipe, honestly, because I made it liking the looks of it, but just didn't work"

MY REVIEW
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!"

MY REVIEW
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"

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