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- 4 chicken thighs, bone-in and skin-on - 1/2 cup low-sodium soy sauce (or regular if preferred) - 1/4 cup honey - 2 tablespoons rice vinegar - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 2 tablespoons sesame oil - Salt and pepper, to taste - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 1 tablespoon sesame seeds (for garnish) - 2 green onions, thinly sliced (for garnish) These ingredients create a rich, flavorful base for your teriyaki chicken. The chicken thighs provide a juicy and tender texture. The soy sauce adds a savory depth. Honey brings sweetness, balancing the saltiness perfectly. Rice vinegar introduces a nice tang that brightens the dish. Garlic and ginger give it that classic teriyaki kick. Sesame oil adds a nutty flavor that rounds out the profile. Salt and pepper enhance all the tastes. The cornstarch helps thicken the sauce, making it glossy and sticky. Sesame seeds and green onions make for a lovely garnish. They add color and crunch to your dish. This mix of ingredients makes baked teriyaki chicken thighs easy and savory, perfect for any meal. {{ingredient_image_2}} To start, gather the ingredients for the marinade. You need: - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated In a medium bowl, mix these items. Whisk them together until smooth. This blend gives the chicken its sweet and savory flavor. Next, let's marinate the chicken. Take 4 chicken thighs and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag tightly or cover the dish. Refrigerate for at least 1 hour. For the best taste, marinate overnight. Now, it’s time to bake. Preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, take the chicken out of the marinade. Set the marinade aside for later. Place the chicken thighs skin-side up in a baking dish. Lightly season with salt and pepper. Bake the chicken for about 30 minutes. This helps render some fat, making the skin crispy. While the chicken cooks, pour the reserved marinade into a small saucepan. Heat it over medium heat until it boils gently. Stir in a cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook for 2-3 minutes until the sauce thickens. After 30 minutes, remove the chicken from the oven. Brush the thickened sauce all over the thighs. Return the dish to the oven and bake for an extra 10-15 minutes. The chicken is done when its internal temperature hits 165°F (74°C) and the skin is golden brown. For great baked teriyaki chicken thighs, marination is key. Marinate for at least one hour. For best flavor, leave it overnight. This lets the chicken soak up the sauce. You want it juicy and full of flavor. To get crispy skin, bake the chicken skin-side up. Bake it at 400°F (200°C). This high heat helps render the fat. After 30 minutes, brush on the thickened sauce. Bake for another 10-15 minutes. The skin will turn golden brown and crispy. To thicken the teriyaki sauce, use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water. Add this to the simmering marinade. Stir well for about 2-3 minutes. The sauce should become glossy and thick. Timing is crucial for glazing. Glaze the chicken right after the first bake. This ensures the sauce sticks well. It also adds a nice shine to the chicken. You can switch up the flavors in the marinade. Try adding chili flakes for heat. Or use citrus zest for a fresh twist. Adjust the sweetness by adding more honey or brown sugar. Balancing flavors is important. Make sure the sauce is sweet, salty, and a bit tangy. This will create a rich taste that everyone will love. Pro Tips Marinate Longer for Maximum Flavor: For the best flavor, marinate the chicken thighs overnight. This allows the marinade to penetrate the meat, resulting in a more flavorful dish. Check for Doneness: Always use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C) for safe consumption. Opt for Bone-In Thighs: Bone-in, skin-on chicken thighs not only add flavor but also help to keep the meat juicy during baking, providing a more succulent result. Glazing Technique: Brush the glaze on the chicken during the last few minutes of baking for a sticky, caramelized finish that enhances both flavor and presentation. {{image_4}} For a lighter meal, consider using skinless chicken thighs. This change cuts down on fat while keeping the meat juicy. You can also swap honey for low-sugar alternatives, like maple syrup or agave. These options help maintain sweetness without extra sugar, making your dish healthier. Adding fruits can give your dish a fun twist. Pineapple adds sweetness and tang, while mango offers a tropical flair. You can also incorporate spices like five-spice powder or chili flakes for a kick. These flavors will make your teriyaki chicken truly unique and exciting. You can grill the chicken instead of baking it. Grilling adds a smoky flavor and crispy texture. If you prefer a hands-off method, try a slow cooker. Just place the marinated chicken in the slow cooker and set it to low for 6-8 hours. This yields tender, flavorful chicken with minimal effort. To keep your baked teriyaki chicken thighs fresh, store them in an airtight container. Make sure the chicken cools completely before sealing it. This helps keep moisture in. You can store cooked chicken thighs in the fridge for up to four days. For marinated chicken, place it in a secure bag or container. Marinate for up to 24 hours before cooking. This allows flavors to soak in just right. You can freeze cooked chicken thighs for up to three months. Make sure they are cooled and wrapped tightly. Use freezer-safe bags for best results. If you freeze raw marinated chicken, it can also last up to three months. To thaw, place it in the fridge overnight. This keeps the chicken safe and preserves flavor. When reheating chicken thighs, use the oven for best results. Preheat it to 350°F (175°C). Place the chicken in a baking dish, cover with foil, and heat for about 15-20 minutes. This keeps the skin crispy and the meat juicy. You can also reheat in the microwave. Just use a lower power setting and cover the dish to keep moisture. Avoid overcooking to maintain texture. You should marinate the chicken thighs for at least one hour. For the best flavor, try to marinate them overnight. This gives the meat time to soak up all the tasty sauce. Yes, you can use other cuts like chicken breasts or drumsticks. Just keep in mind that cooking times may change. Always check that the chicken reaches 165°F inside. Baked teriyaki chicken pairs well with rice or steamed veggies. You can also serve it with a simple salad for a light meal. For a fun twist, add some pineapple or edamame. To make the marinade sweeter, add more honey. If you prefer less sweetness, reduce the honey amount. You can also add some lime juice for a tangy balance. Absolutely! To make this recipe gluten-free, use gluten-free soy sauce. This way, you can enjoy the same great taste without the gluten. This blog post covered key steps to make delicious teriyaki chicken thighs. We explored ingredients like chicken thighs, soy sauce, and honey. I shared tips for perfect texture and sauce consistency. You learned about healthy variations and cooking methods. Storing and reheating tips ensure your chicken stays tasty. With these insights, you can confidently create this dish at home. Enjoy the flavors and make it your own!

Sweet & Savory Baked Teriyaki Chicken Thighs

Deliciously marinated chicken thighs baked to perfection with a sweet and savory teriyaki glaze.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 tablespoon sesame seeds, for garnish
  • 2 pieces green onions, thinly sliced, for garnish
  • to taste salt and pepper

Instructions
 

  • Prepare the Marinade: In a medium-sized bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together until the mixture is well blended and smooth.
  • Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is coated thoroughly. Seal the bag or cover the dish tightly, then refrigerate for at least 1 hour (preferably overnight for maximum flavor infusion).
  • Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures that the chicken will cook evenly and achieve a nice browned exterior.
  • Prepare for Baking: When ready to bake, remove the chicken from the marinade, setting the marinade aside for later use. Arrange the chicken thighs skin-side up in a baking dish. Lightly season the thighs with salt and pepper to enhance the flavor.
  • Bake the Chicken: Place the baking dish in the preheated oven and bake for approximately 30 minutes. This initial bake will help to render some of the fat from the skin, leading to a crispy result.
  • Make the Sauce: While the chicken is baking, pour the reserved marinade into a small saucepan and heat over medium heat. Bring the marinade to a gentle boil. As it begins to bubble, add the cornstarch slurry, stirring constantly. Continue to cook for about 2-3 minutes until the sauce thickens and becomes glossy. Remove from heat and set aside.
  • Glaze the Chicken: After the initial 30-minute bake, remove the dish from the oven. Brush the thickened teriyaki sauce generously over the chicken thighs. Return the chicken to the oven and bake for an additional 10-15 minutes. The chicken is done when its internal temperature reaches 165°F (74°C) and the skin is a beautiful golden brown.
  • Garnish and Serve: Once cooked through, take the chicken out of the oven and allow it to rest for a few minutes. Just before serving, sprinkle the thighs with sesame seeds and sliced green onions for a fresh touch and added texture.

Notes

For maximum flavor, marinate the chicken overnight.
Keyword baked, chicken, teriyaki