Bone In Teriyaki Chicken Thighs (Printable)

Tender chicken thighs with sticky teriyaki glaze, oven-roasted until golden and juicy.

# 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 bowl, whisk together 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 and turn to coat thoroughly on all sides. 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 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, basting with the reserved marinade after the first 20 minutes. Continue roasting until the internal temperature reaches 165°F and the skin is golden brown and caramelized.
06 - While the chicken roasts, pour the remaining marinade into a small saucepan and bring to a boil. For a thicker glaze, dissolve the cornstarch in water and stir it into the sauce. Simmer for 3 to 5 minutes until glossy and thickened.
07 - Arrange the cooked chicken thighs on a serving platter. Drizzle generously with the prepared teriyaki glaze. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The soy sauce and mirin marinade doubles as a glossy glaze, so every bite carries that deep, savory sweetness without any extra work.
  • Bone in, skin on thighs are practically impossible to overcook, which means even on a distracted weeknight dinner turns out juicy and golden.
02 -
  • Always boil the leftover marinade for at least three full minutes before using it as a glaze, since it has been in contact with raw chicken.
  • Check the label on your soy sauce if you are cooking for someone gluten sensitive, and swap to tamari for a completely gluten free version without sacrificing flavor.
03 -
  • If you can plan ahead, salt the chicken thighs lightly and leave them uncovered on a plate in the fridge overnight before marinating: the skin dries out further and crisps up dramatically in the oven.
  • Use a basting brush you do not mind staining, because soy sauce and turmeric tinged honey will permanently mark anything light colored.

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