Bone In Teriyaki Chicken Thighs (Print Version)
Tender chicken thighs glazed in savory-sweet teriyaki sauce, roasted to crispy perfection.
# Recipe Ingredients:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3.3 lbs)
→ Marinade and Sauce
02 - ⅓ cup soy sauce
03 - ¼ 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 cold water (to mix with cornstarch, optional)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tablespoon toasted sesame seeds
# Directions:
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 the sugar dissolves and the mixture is well combined.
02 - Add the chicken thighs to the marinade, turning each piece to ensure thorough, even coating. 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 rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
04 - Remove the chicken thighs from the marinade, gently shaking off excess. Reserve all remaining marinade liquid. Place the thighs skin-side up on the prepared baking sheet, spacing them at least 1 inch apart.
05 - Roast the chicken for 35 to 40 minutes, basting generously with the reserved marinade after the first 20 minutes. Continue roasting until the internal temperature of the thickest part reaches 165°F (74°C) and the skin is deeply golden and caramelized.
06 - While the chicken roasts, pour the remaining marinade into a small saucepan and bring to a rolling boil over medium-high heat. If a thicker glaze is desired, dissolve the cornstarch in cold water and whisk it into the boiling sauce. Reduce the heat and simmer for 3 to 5 minutes, stirring occasionally, until the sauce is glossy and coats the back of a spoon.
07 - Transfer the roasted chicken thighs to a warm serving platter. Drizzle generously with the thickened teriyaki sauce. Scatter the sliced green onions and toasted sesame seeds over the top. Serve immediately while hot.
# Expert Advice:
01 -
- The skin gets impossibly lacquered and golden while the meat underneath stays incredibly juicy, something boneless thighs just cannot pull off.
- Most of the magic happens in the oven so you can clean up, set the table, or pour yourself a glass of sake while it roasts.
02 -
- If you skip the overnight marinade, the chicken will still be good, but you will miss the depth that makes people ask for your recipe.
- Reserving the marinade for basting is not optional because each layer of sauce builds the lacquered finish that sets this apart from plain roasted chicken.
03 -
- Broil the chicken for the last two minutes if the skin needs more color, but watch it constantly because the sugar in teriyaki goes from perfect to burnt in seconds.
- Toasted sesame seeds are infinitely better than raw ones so toss them in a dry pan for a minute until they smell nutty and start popping.