Sticky And Juicy Teriyaki Chicken Thighs With Garlic Butter Veggies

Teriyaki chicken thighs with garlic butter veggies is one of those meals I always come back to when I want something comforting, flavorful, and easy to put together. I love how the chicken develops crispy skin while staying juicy inside, all coated in a sticky, glossy teriyaki glaze. Pairing it with broccoli and carrots tossed in garlic butter keeps the dish balanced and satisfying without feeling too heavy. This is the kind of dinner that makes me want seconds every single time.

Why You’ll Love This Recipe

I enjoy this recipe because it delivers big flavor with minimal effort. The chicken thighs stay moist and tender, while the homemade teriyaki sauce gives the perfect sweet and savory balance. I like that the garlic butter veggies come together quickly and complement the richness of the chicken. Everything cooks in simple steps, and the ingredients are easy to find, which makes this a reliable go-to dinner.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the chicken marinade

• 4 chicken thighs, skin-on and boneless
• 2 tablespoons oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon cornstarch mixed with 2 tablespoons warm water

For the sauce

• 1 tablespoon cooking wine
• 2 teaspoons light soy sauce
• 1/4 teaspoon dark soy sauce
• 1 teaspoon vinegar
• 2 teaspoons honey
• 1/4 cup water
• 1 teaspoon fresh ginger, minced
• 1 teaspoon fresh garlic, minced

For the veggies

• 2 cups broccoli florets
• 1 cup carrots, sliced
• 2 teaspoons garlic, minced
• 2 tablespoons butter
• Salt, to taste
• Red chilies, optional, for garnish
• Sesame seeds, for garnish

Directions

I start by rubbing the oil, garlic powder, paprika, salt, and black pepper all over the chicken thighs. I make sure they are evenly coated, then let them marinate for at least one hour. When I have extra time, I leave them overnight in the fridge for deeper flavor.

Next, I prepare the sauce by whisking together the cooking wine, light soy sauce, dark soy sauce, vinegar, honey, water, ginger, and garlic in a small bowl. I set it aside until the chicken is ready.

I heat a pan over medium heat with a little oil and place the chicken thighs skin side down. I let them cook undisturbed for about 5 to 6 minutes until the skin is crispy and golden. I flip them and cook the other side for another 5 to 6 minutes until fully cooked. I remove the chicken from the pan but leave the oil behind.

In the same pan, I sauté the ginger and garlic until fragrant, then pour in the prepared sauce. I let it simmer for about one minute before adding the chicken back into the pan. I pour in the cornstarch slurry and spoon the sauce over the chicken until it thickens and becomes sticky.

For the veggies, I bring a pot of salted water to a boil and blanch the broccoli and carrots for about 2 minutes. I drain them immediately to keep them crisp. In another pan, I melt the butter until lightly browned, add the garlic, and sauté until fragrant. I toss the veggies in the garlic butter and season with salt.

I serve the teriyaki chicken over steamed rice with the garlic butter veggies on the side and finish with sesame seeds and red chilies if I want extra heat.

Servings And Timing

I usually make this recipe for 2 people.
Prep time is about 1 hour for marinating.
Cook time is approximately 20 minutes.
Total time comes to around 1 hour and 20 minutes.

Variations

I sometimes switch the vegetables and use green beans, snap peas, or zucchini instead of broccoli and carrots. When I want a spicier dish, I add chili flakes or extra fresh chilies to the sauce. I can also use chicken breasts, though I prefer thighs for their juiciness. For a sweeter glaze, I slightly increase the honey.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a pan over low heat with a splash of water to loosen the sauce. This helps keep the chicken moist and the glaze smooth.

FAQs

Can I marinate the chicken longer than one hour?

I often marinate the chicken overnight, which gives it even more flavor and keeps it extra juicy.

Can I make this recipe without skin-on chicken?

I can use skinless thighs, but I miss out on the crispy texture that the skin provides.

What rice works best with this dish?

I like serving it with jasmine rice, but short-grain rice or even fried rice works well too.

How do I prevent the garlic from burning?

I keep the heat at medium and add the garlic only after the butter has melted and slightly browned.

Can I double the sauce?

I often double the sauce ingredients when I want extra glaze to drizzle over rice.

Conclusion

Sticky and juicy teriyaki chicken thighs with garlic butter veggies is a dinner I love making when I want something flavorful and satisfying without spending hours in the kitchen. The combination of crispy chicken, glossy sauce, and buttery vegetables makes this dish hard to resist. Once I make it, it usually becomes a regular part of my weekly meal plan.

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