Bone In Teriyaki Chicken Thighs (Printable Version)
Marinated bone-in chicken thighs glazed with authentic teriyaki sauce and 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 (to combine with cornstarch, optional)
→ 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 well combined.
02 - Add the chicken thighs to the bowl, turning each piece to coat thoroughly. 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 the liquid. Place the thighs skin-side up on the prepared baking tray, spacing them evenly.
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 (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 boil over medium heat. For a thicker glaze, dissolve the cornstarch in water and stir 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 serving platter. Drizzle with the prepared teriyaki glaze and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Tips:
01 -
- The soy, mirin, and honey combination creates a glaze so glossy and complex that people will assume you spent hours reducing sauces.
- Bone in thighs stay incredibly moist even if you accidentally leave them in the oven a few minutes too long.
- Everything comes together with one bowl and one tray, which means you get maximum reward for minimal cleanup.
02 -
- If you skip lining the tray, the sugar in the marinade will weld itself to the metal and you will be soaking that pan for two days.
- Always boil the leftover marinade for at least three minutes before using it as a finishing sauce since it touched raw chicken.
03 -
- Marinate the chicken overnight in a zip top bag pressed flat in the fridge for the most even flavor penetration and the juiciest results.
- Brush the chicken with a thin layer of neutral oil before roasting to help the skin crisp up even faster and more evenly.