Description
Tender and flavorful baked teriyaki chicken thighs marinated in a homemade teriyaki sauce made from soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. This recipe features a glossy, sticky glaze achieved by broiling at the end for a perfect caramelized finish. Garnished with fresh green onions and sesame seeds, it’s an easy crowd-pleaser perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs (boneless, skinless)
Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup mirin
- 3 tablespoons light brown sugar
- 1 teaspoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish
- Green onions (sliced)
- Sesame seeds
Instructions
- Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens into a glossy consistency. Remove from heat and allow to cool completely.
- Marinate the Chicken: Place chicken thighs in a large bowl or resealable bag. Pour half of the cooled teriyaki sauce over the chicken, reserving the other half for basting and serving. Toss the chicken to coat evenly, cover, and refrigerate for 20-30 minutes.
- Prepare Oven and Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with cooking spray to prevent sticking.
- Bake the Chicken: Arrange the marinated chicken on the prepared baking sheet, shaking off excess marinade. Bake for 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
- Baste and Broil for Caramelization: In the last 5 minutes, brush chicken with some reserved teriyaki sauce. Switch oven to broil and cook for 2-3 minutes until the sauce caramelizes and creates a sticky, glossy glaze. Watch carefully to prevent burning.
- Rest and Garnish: Remove chicken from oven and let rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving. Enjoy your flavorful teriyaki chicken!
Notes
- Marinate chicken up to 2 hours for more intense flavor.
- If you prefer a less sweet sauce, reduce brown sugar slightly.
- Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F (74°C).
- Broiling time may vary; watch closely to avoid burning the glaze.
- Serve with steamed rice and vegetables for a complete meal.
