Bone In Teriyaki Chicken Thighs (Print Version)
Tender glazed chicken roasted to golden perfection with sweet teriyaki sauce
# 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 cold water (if using cornstarch)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tablespoon toasted sesame seeds
# Steps:
01 - In a large mixing bowl, combine the soy sauce, mirin, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until the honey and sugar are fully dissolved and the mixture is smooth.
02 - Add the chicken thighs to the bowl and turn each piece to coat evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
03 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
04 - Remove the chicken thighs from the marinade, 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. After the first 20 minutes, baste the thighs generously with the reserved marinade using a basting brush. Continue roasting until the internal temperature reaches 165°F at the thickest part and the skin is 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. 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 with the thickened teriyaki sauce and garnish with sliced green onions and toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The sticky, glossy glaze clings to every crevice of the chicken and tastes like something from a restaurant that charges double.
- Bone in thighs stay incredibly juicy even if you lose track of time, which makes this wonderfully forgiving for distracted cooks.
02 -
- If you do not reserve the marinade before roasting, you will have nothing to baste with and no sauce to serve alongside, which is a mistake I have made more than once.
- Boiling the marinade after raw chicken has been in it is essential for food safety, so never skip the saucepan step or try to reuse it raw as a dipping sauce.
03 -
- Marinate overnight in a zip top bag pressed flat in the fridge. This ensures every surface stays in contact with the liquid and gives you the deepest flavor penetration possible.
- Toasting the sesame seeds in a dry pan for one minute until they just begin to pop releases oils that make them taste ten times more fragrant than raw ones straight from the jar.