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Bone In Teriyaki Chicken Thighs

Enjoy crispy and juicy chicken thighs marinated in a sweet and savory homemade teriyaki sauce that transforms your dinner into a delightful experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Thighs (Bone-in, skin-on)
Teriyaki Marinade
  • ½ cup Soy Sauce (or Tamari for gluten-free)
  • ¼ cup Honey or Maple Syrup
  • 3 cloves Garlic (minced)
  • 1 tablespoon Ginger (minced)
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Rice Vinegar
Garnishes (optional)
  • Green Onions (chopped for garnish)
  • Sesame Seeds (for garnish)

Method
 

Preparation
  1. In a mixing bowl, combine the soy sauce, honey, minced garlic, minced ginger, sesame oil, and rice vinegar. Whisk them together until well blended.
  2. Place the chicken thighs in a large re-sealable bag or bowl. Pour the marinade over the thighs, ensuring they are fully coated. Let it marinate for at least 15 minutes, preferably in the refrigerator for a couple of hours for deeper flavor.
Cooking
  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper. Place the marinated chicken thighs, skin side up, on the sheet. Reserve some marinade for basting, if you like. Bake for 20-25 minutes or until the skin is golden brown and reaches an internal temperature of 165°F (75°C).
  3. About 5 minutes before the chicken is done, take it out of the oven and brush with reserved marinade for an extra layer of flavor. Return to the oven to finish cooking.
  4. Once cooked, let the chicken rest for a few minutes before serving. Garnish with chopped green onions and sesame seeds if desired, and enjoy!

Notes

For substitutions, you can swap honey for agave syrup or maple syrup for a vegan option. Ensure you marinate the chicken for best flavor and allow it to rest before serving to keep the juices locked in.