Bone In Teriyaki Chicken Thighs (Printable Version)
Tender roasted chicken glazed with sweet-savory 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 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 water (if using cornstarch)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tbsp toasted sesame seeds
# How to Make It:
01 - In a large mixing 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, turning each piece to coat evenly. 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 easy cleanup.
04 - Remove the thighs from the marinade, reserving all remaining liquid. Place the chicken skin-side up on the prepared baking tray, spacing pieces 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 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. For a thicker glaze, dissolve the cornstarch in water and whisk it into the sauce. Simmer for 3 to 5 minutes until glossy and coat the back of a spoon.
07 - Arrange the roasted chicken on a serving platter. Drizzle with the reduced teriyaki sauce and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Insights:
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.
- It transforms a humble weeknight protein into something that genuinely tastes like you ordered takeout from your favorite Japanese spot.
02 -
- If you skip basting halfway through the skin will still cook fine but you will lose that layered buildup of caramelized glaze that makes this dish special.
- Boiling the leftover marinade is essential for food safety since it touched raw chicken so never skip that step.
03 -
- Pat the chicken thighs completely dry with paper towels before marinating because excess moisture is the enemy of crispy skin.
- Broil the chicken for the final two minutes if you want the skin extra blistered and dramatic looking but watch it like a hawk because it goes from perfect to burnt in seconds.