Bone In Teriyaki Chicken Thighs (Printable)
Succulent bone-in thighs glazed with savory-sweet teriyaki, roasted until tender and golden.
# What You 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 tbsp honey
05 - 2 tbsp brown sugar
06 - 2 tbsp rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp sesame oil
10 - 1 tbsp cornstarch (optional, for thickening)
11 - 2 tbsp cold water (to mix with cornstarch, optional)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tbsp 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 blended.
02 - Submerge the chicken thighs in the marinade, turning each piece to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
03 - Set the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil to simplify cleanup.
04 - Remove the chicken thighs from the marinade, letting excess drip off. Reserve all remaining marinade liquid. Place the thighs skin-side up on the prepared baking sheet, spacing them evenly.
05 - Roast the chicken for 35 to 40 minutes. After the first 20 minutes, baste generously with the reserved marinade. Continue roasting until the internal temperature reaches 165°F (75°C) 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 generously with the reduced teriyaki sauce. Finish with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot.
# Expert Suggestions:
01 -
- The skin gets impossibly lacquered and golden while the meat stays incredibly juicy thanks to the bone keeping everything moist from the inside out.
- You probably have most of the marinade ingredients in your pantry right now, which means this recipe is never more than a quick marinate away from dinner.
- It reheats beautifully the next day, making it one of those rare leftovers that you actually look forward to.
02 -
- Never reuse the marinade as a finishing sauce without boiling it first because raw chicken juices need to reach a full rolling boil to be safe.
- If you marinate overnight in a sealed bag, flip it once before you go to bed so the top thighs get equal time soaking in the liquid.
03 -
- Skin side up is non negotiable if you want that lacquered look because the direct heat caramelizes the sugars in the marinade right against the skin.
- Broil the chicken for the last two minutes if the skin needs more color, but stand there and watch it because the line between gorgeous and burnt is measured in seconds.