Slow Cooker Teriyaki Chicken Thighs with Ginger-Mirin Marinade

Name: Slow Cooker Teriyaki Chicken Thighs with Ginger-Mirin Marinade
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, about 8 thighs; ½ cup (120 ml) low-sodium soy sauce; ¼ cup (60 ml) mirin; 3 tbsp (40 g) light brown sugar, packed; 1 tbsp (15 ml) unseasoned rice vinegar; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 4 cloves (12 g) garlic cloves, finely grated or minced; 2 tsp (10 ml) toasted sesame oil; ¼ cup (60 ml) water; ¼ tsp (½ g) red pepper flakes (optional); 1½ tbsp (12 g) cornstarch; 3 tbsp (45 ml) cold water, cold; 2 whole (30 g) scallions, thinly sliced; 1 tbsp (9 g) toasted sesame seeds

From the MyKitchenBank Kitchen

Boneless chicken thighs soak up a savory-sweet marinade of soy sauce, mirin, fresh ginger and garlic, then slowly braise until fork-tender. The same marinade is thickened into a glossy teriyaki glaze at the end.

Prep: 20 min
Cook: 4 hr 15 min
Wait: 35 min
Total: 5 hr 10 min
Makes: 6 servings (about 8 chicken thighs plus 1½ cups sauce)

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Ingredients

6 servings

2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, about 8 thighs
For the marinade
½ cup (120 ml) low-sodium soy sauce
¼ cup (60 ml) mirin
3 tbsp (40 g) light brown sugar, packed
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (8 g) fresh ginger, peeled and finely grated
4 cloves (12 g) garlic cloves, finely grated or minced
2 tsp (10 ml) toasted sesame oil
¼ cup (60 ml) water
¼ tsp (0.5 g) red pepper flakes (optional)
For the glaze
1½ tbsp (12 g) cornstarch
3 tbsp (45 ml) cold water, cold
To serve
2 whole (30 g) scallions, thinly sliced
1 tbsp (9 g) toasted sesame seeds

Equipment (8)

6-quart (5.5 L) slow cooker
Medium mixing bowl or 1-gallon (3.8 L) zip-top bag
Whisk
Fine rasp-style grater (such as a Microplane)
Instant-read thermometer
Small bowl for the cornstarch slurry
Tongs
Rimmed plate and foil

Steps

Before you start

Marinating needs at least 30 minutes and can go up to 8 hours in the fridge, so you can mix and marinate in the morning.
Use boneless, skinless thighs. Bone-in thighs need about 1 more hour on low and a different sauce yield.
Grate the ginger on a fine rasp-style grater so it dissolves into the marinade rather than leaving stringy bits.
Slow cookers vary. Start checking the chicken at 3½ hours on low.

1
Mix the marinade
- In a medium bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, grated ginger, garlic, sesame oil, ¼ cup (60 ml) water and the red pepper flakes if using.
- Whisk for about 1 minute.
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Ready when: The brown sugar is fully dissolved and no grains are visible on the bottom of the bowl.
Tip: Taste the marinade. It should be salty-sweet and sharp. It mellows as it cooks.
2
Marinate the chicken
- Pat the thighs dry with paper towels and trim any large pieces of fat.
- Place them in a zip-top bag or a shallow dish and pour in the marinade.
- Turn the thighs to coat every surface, seal or cover, and refrigerate for at least 30 minutes and up to 8 hours.
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Ready when: Every thigh is coated and sitting in the liquid.
Tip: Do not marinate longer than 8 hours. The salt and acid start to make the meat texture mushy.
3
Load the slow cooker
- Pour the chicken and all of the marinade into a 6-quart (5.5 L) slow cooker.
- Arrange the thighs in a single layer as much as possible, overlapping slightly if needed, and spoon some liquid over the top.
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Ready when: The thighs are mostly submerged or glistening with marinade.
Tip: This marinade has been in contact with raw chicken, but it will be cooked for hours and then boiled in the glaze step, so it is safe to use.
4
Slow cook on low
- Cover and cook on LOW for 4 hours (or on HIGH for 2 to 2½ hours).
- Do not lift the lid during the first 3 hours.
- At 3½ hours on low, check the thickest thigh with an instant-read thermometer.
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Ready when: The thickest thigh reads at least 175°F (80°C) and shreds easily when pressed with a fork.
Tip: Every time you lift the lid you lose about 15 minutes of cooking time.
5
Rest the chicken
- Use tongs to move the thighs to a rimmed plate, being gentle because they are very tender.
- Tent loosely with foil and let rest for 5 minutes while you thicken the sauce.
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Ready when: Thighs hold together on the plate without falling apart.
6
Thicken the sauce
- Turn the slow cooker to HIGH.
- Stir the cornstarch and 3 tbsp (45 ml) cold water in a small bowl until smooth, then whisk it into the hot cooking liquid.
- Cook uncovered for 10 to 15 minutes, whisking once or twice.
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Ready when: The sauce is glossy and coats the back of a spoon, and a finger drawn through it leaves a clean line.
Tip: Always mix cornstarch with cold water first. Adding it straight to hot liquid makes lumps. Skim any fat from the surface with a spoon before thickening if you like.
7
Glaze and serve
- Return the chicken and any juices from the plate to the slow cooker and turn the thighs in the sauce for 1 minute.
- Serve with the sauce spooned over, topped with sliced scallions and sesame seeds.
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Ready when: The chicken is coated in a shiny, mahogany-colored glaze.
Tip: Serve over steamed rice with steamed broccoli to catch the extra sauce.

Good to know

Tips

Fresh ginger and garlic give much more flavor than ground. Don't swap them one-to-one.
The marinade is only a little liquid because the chicken releases juice as it cooks. Don't add more water or the sauce will be thin.
If the sauce is too salty for your taste, stir in 1 to 2 tsp of rice vinegar or a splash of water after thickening.
For a sticky, caramelized finish, place the cooked thighs on a foil-lined sheet, brush with sauce and broil 2 to 3 minutes.

Make ahead

"Mix the marinade up to 2 days ahead and refrigerate it in a covered jar, then add the chicken the day you cook. You can also marinate the chicken in the bag for up to 8 hours. Do not place the raw marinated chicken in the slow cooker insert in the fridge and then heat the base, because the cold insert can crack."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store chicken with sauce in an airtight container for up to 4 days. Freezer: up to 3 months in freezer-safe containers with the sauce. Thaw overnight in the fridge. Reheat gently in a covered skillet over medium-low heat or in the microwave at 70% power until steaming hot (165°F/74°C), adding a splash of water if the sauce is too thick."

Substitutions

mirin → Dry sherry or dry white wine plus 1 tsp extra brown sugar. Use 3 tbsp sherry plus 1 tbsp sugar-equivalent. Flavor is slightly less rounded but works well.
low-sodium soy sauce → Tamari. Use the same amount for a gluten-free version. Check that the other labels are also gluten-free.
boneless, skinless chicken thighs → Boneless, skinless chicken breasts. Cook on low for 2½ to 3 hours, until 165°F (74°C). Breasts dry out faster and will be less tender.
cornstarch → Arrowroot powder. Use the same amount. Do not boil for long, as it can thin out.