Bone In Teriyaki Chicken Thighs (Print)
Crispy-skinned chicken thighs glazed in savory-sweet teriyaki sauce, oven-roasted to perfection.
# What You’ll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3.3 lb)
→ Marinade and Sauce
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin (Japanese sweet rice wine)
04 - 2 tablespoons honey
05 - 2 tablespoons brown sugar
06 - 2 tablespoons rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 tablespoon sesame oil
10 - 1 tablespoon cornstarch (optional, for thickening)
11 - 2 tablespoons water (if using cornstarch)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tablespoon toasted sesame seeds
# How To Make:
01 - In a large mixing bowl, whisk together the soy sauce, mirin, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until fully combined.
02 - Add the chicken thighs to the bowl and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
03 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or aluminum foil for easier cleanup.
04 - Remove the chicken thighs from the marinade, reserving all remaining liquid. Place the thighs skin-side up on the prepared baking tray, spacing them evenly.
05 - Roast the chicken for 35 to 40 minutes, basting with the reserved marinade after the first 20 minutes. Continue roasting until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
06 - While the chicken roasts, pour the remaining marinade into a small saucepan and bring to a boil. For a thicker glaze, dissolve the cornstarch in water and stir it in. Simmer for 3 to 5 minutes until the sauce is glossy and coats the back of a spoon.
07 - Transfer the roasted chicken to a serving platter. Drizzle generously with the reduced teriyaki sauce, then garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Tips:
01 -
- The skin gets so sticky and caramelized that people will fight over the crispiest pieces, and you should let them because it means you nailed it.
- It uses pantry staples you probably already have, and the marinade doubles as a glaze, so nothing goes to waste.
02 -
- Undercooked chicken thighs are rubbery and unpleasant, so invest in an instant read thermometer and check the thickest part of the meatiest piece before you pull the tray.
- Boiling the reserved marinade is essential because it has been in contact with raw chicken, and skipping this step is not worth the risk no matter how tired you are.
03 -
- Marinate the chicken overnight if you can, because the salt and sugar penetrate deeper and the result is noticeably more flavorful and tender.
- Broil the chicken for the last two minutes if the skin needs help crisping up, but watch it like a hawk because the line between gorgeous and burnt is agonizingly thin.