Bone In Teriyaki Chicken Thighs (Printable)
Tender chicken thighs glazed in sweet-savory teriyaki sauce, 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 (optional, to dissolve cornstarch)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tablespoon toasted sesame seeds
# Directions:
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 the sugars are fully dissolved and the mixture is smooth.
02 - Submerge the chicken thighs in the marinade, turning each piece to ensure even, thorough coating. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to overnight for deeper flavor penetration.
03 - Set the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil to simplify cleanup.
04 - Remove the chicken thighs from the marinade, allowing excess liquid to drip back into the bowl. Reserve all remaining marinade. Place the thighs skin-side up on the prepared baking sheet, spacing them apart for even air circulation.
05 - Roast the chicken for 35 to 40 minutes. After the first 20 minutes, open the oven and baste the thighs generously with the reserved marinade using a basting brush. Continue roasting until the internal temperature reaches 165°F (75°C) at the thickest part and the skin is deeply golden and caramelized.
06 - While the chicken roasts, pour the remaining marinade into a small saucepan and bring to a rolling boil over medium-high heat. For a thicker glaze, whisk the cornstarch into the water until dissolved, then stir the slurry into the boiling sauce. Reduce the heat and simmer for 3 to 5 minutes, stirring occasionally, until the sauce becomes glossy and coats the back of a spoon.
07 - Transfer the roasted chicken thighs to a warmed serving platter. Drizzle generously with the reduced teriyaki sauce. Scatter the sliced green onions and toasted sesame seeds over the top. Serve immediately while hot.
# Expert Advice:
01 -
- The bone keeps the meat unbelievably juicy while the skin crisps into a sticky sweet shell that rivals any restaurant version.
- Everything marinates in one bowl and roasts on one tray, which means minimal cleanup and maximum flavor with almost no technique required.
02 -
- Do not skip reserving the marinade because that liquid becomes your glaze and basting sauce, and losing it means losing half the flavor.
- Boiling the leftover marinade is essential since it touched raw chicken and needs a full rolling simmer to become safe for serving.
03 -
- Placing the chicken on a wire rack set over the baking tray lifts it above the pooling fat and gives you dramatically crispier skin all around.
- Basting twice instead of once during roasting builds thicker layers of glaze that caramelize into a shell that glistens under the light.