Baked Teriyaki Chicken Thighs

A platter of glazed chicken thighs sprinkled with sesame seeds and chopped green onions.

Baked Teriyaki Chicken Thighs

These baked teriyaki chicken thighs come out juicy, with a sticky glaze that clings to the chicken. I bake boneless thighs on a rack, then brush on a thick homemade teriyaki glaze and broil until caramelized. It’s about 35 minutes from start to finish, and the glaze cooks while the chicken bakes, so it’s a real weeknight dinner.

Course Main Course

Cuisine American, Asian

Keyword teriyaki chicken, teriyaki chicken thighs

Prep Time 7

Cook Time 21

Resting Time 5

Total Time 33

Servings

Calories 238kcal

Author Wendy Polisi

Ingredients

Chicken

2½ pounds boneless skinless chicken thighs
2 teaspoons fine sea salt
¼ teaspoon black pepper

Teriyaki Glaze

½ cup low-sodium soy sauce
½ cup mirin
2 tablespoons brown sugar light or dark
2 tablespoons honey
1 tablespoon fresh grated ginger
1 teaspoon minced garlic
1½ tablespoons cornstarch
2 tablespoons water
1 teaspoon toasted sesame oil

For serving

sesame seeds scallions, rice

Instructions

Set a rack in the middle of your oven and another about 6 inches below the broiler. Preheat the oven to 425°F.
Line a rimmed baking sheet with foil and set a rack on top. Spray the rack with oil.
Pat the chicken thighs very dry. Season both sides with salt and pepper. Arrange on the rack, smooth side up.
Bake until the chicken reaches about 165°F, about 18 to 20 minutes.
While the chicken bakes, combine the soy sauce, mirin, brown sugar, honey, ginger, and garlic in a medium saucepan over medium-high heat. Bring to a boil and simmer for 5 to 6 minutes, until slightly reduced. Watch it closely. It can foam up and boil over in seconds.
Whisk the cornstarch with the water. Whisk it into the sauce and cook 1 minute more, until thick and glossy. Remove from heat and stir in the sesame oil. Let the glaze stand 5 minutes to thicken.
Turn the broiler to high. Brush the chicken generously with glaze using a clean brush. Broil on the top rack for 3 to 5 minutes, until the glaze bubbles, the edges caramelize, and the chicken reaches 175°F. Watch it the whole time.
Brush with the remaining glaze. Rest 5 minutes. Top with sesame seeds and scallions. Serve over rice.

Notes

Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.

Nutrition