Bone In Teriyaki Chicken Thighs (Printable)

Tender bone-in thighs glazed in savory-sweet teriyaki, oven-roasted to golden 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 mix with cornstarch, optional)

→ Garnish

12 - 2 green onions, thinly sliced
13 - 1 tablespoon toasted sesame seeds

# How to Make It:

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 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 apart.
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 turns golden and caramelized.
06 - While the chicken roasts, pour the remaining marinade into a small saucepan and bring to a rolling 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 thighs to a serving platter. Drizzle with the reduced teriyaki sauce and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The bone keeps the meat incredibly juicy while the skin gets lacquered and golden in the oven.
  • You likely have most of the sauce ingredients in your pantry already.
  • It tastes like something from a restaurant but the oven does almost all the work for you.
02 -
  • If you are sensitive to gluten check your soy sauce label carefully and swap it for tamari which works just as well.
  • Do not throw away the leftover marinade because it becomes an incredible sauce when boiled and reduced.
03 -
  • For the crispiest skin pat the chicken thighs completely dry with paper towels before adding them to the marinade.
  • Broil for the last two to three minutes if the skin needs more color but watch it like a hawk because the sugars burn fast.

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