Japanese Style Glazed Chicken Thighs

barbara lentz


If you can't find coconut balsamic vinegar just use regular balsamic. Nanami Togarashi is a dried Japanese spice, if you can't find it just use red pepper flakes. This glaze is so sticky and sweet with just a hint of heat. Delish.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 6
    bone in skin on chicken thighs
  • 1 c
  • 1/2 c
    coconut balsamic vinegar
  • 1/3 c
    soy sauce
  • 3 Tbsp
  • 4 clove
    garlic minced
  • 1 tsp
    nanami togarashi

How to Make Japanese Style Glazed Chicken Thighs


  1. Place the water, balsamic vinegar, soy sauce, sugar, garlic and Nanami Togarashi in a large skillet. Add the chicken. Bring to a boil. Reduce the heat and simmer rolling the chicken around in the glaze for about 20 minutes or until chicken is done. Make sure you simmer the glaze and don't boil or you could end up with caramel.

Printable Recipe Card

About Japanese Style Glazed Chicken Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese

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