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Glazed baked teriyaki chicken thighs over white rice with fresh dill, a fork, a bowl of sesame seeds and honey on the table.
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Teriyaki Chicken Thighs

You already own every bottle this takes. Whisk soy sauce, honey, garlic and ginger, split it in half, and pull a tray of sticky, lacquered chicken thighs out of your own oven in 25 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: asian
Servings: 4 servings (2 chicken thighs per person)
Calories: 624kcal
Author: Kita Roberts

Ingredients

For the Chicken

  • 2 lbs chicken thighs boneless, skinless. About 8 thighs totAl
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the Marinade and Glaze (makes about 1 cup, split in half)

  • 1/2 cup soy sauce (regular, not low sodium)
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic grated
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons toasted sesame seeds

To Finish the Glaze

  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

To Serve

  • short grain rice Cooked
  • 2 scallions sliced thin
  • 1 tablespoon toasted sesame seeds

Instructions

Make the Marinade

  • Whisk the soy sauce, honey, rice vinegar, grated garlic, grated ginger, and 2 tablespoons sesame seeds together until the honey fully dissolves, about 30 seconds.
    Whisking the soy and honey teriyaki marinade in a glass bowl, with a garlic press, grated ginger and sesame seeds set out beside it.

Split It

  • Pour half the marinade into a covered jar and set it aside. This half becomes the glaze and never touches raw chicken.

Marinate

  • Pat the thighs dry and season with salt and pepper. Put them in a zip-top bag with the other half of the marinade. Refrigerate at least 30 minutes and up to 4 hours.
    Raw chicken thighs soaking in the soy, honey and sesame teriyaki marinade in a glass bowl, ready to go into the fridge.

Heat the Oven

  • 425°F, rack in the upper third. Line a rimmed sheet pan with foil and brush it lightly with oil.

Roast

  • Shake the excess marinade off each thigh and arrange them an inch apart on the pan. Bake 12 to 15 minutes, flip, then 6 to 8 minutes more, until the thickest thigh reads 175°F.
    Marinated raw chicken thighs in a white oval baking dish, coated in teriyaki marinade and sprinkled with sesame seeds before baking.

Make the Glaze

  • While the chicken roasts, pour the reserved marinade into a small saucepan over medium heat. Whisk the cornstarch and cold water together, whisk it in, and simmer 2 to 3 minutes until it coats the back of a spoon.

Glaze and Broil

  • Brush the hot thighs with glaze and broil 1 to 2 minutes, until the edges bubble and darken at the tips. Watch it the whole time. Honey goes from lacquered to bitter in about 20 seconds.
    Baked teriyaki chicken thighs straight from the oven in a white oval dish, glazed deep amber with sauce pooled around the edges.

Serve

  • Spoon the remaining glaze over the top, finish with the remaining sesame seeds and the sliced scallions, and serve over rice.
    A wooden spoon basting glossy teriyaki pan sauce over sesame-crusted baked chicken thighs in the dish.

Notes

  • Skillet method: medium-high, oil, wipe the marinade off the thighs. 5 to 6 minutes the first side, 4 to 5 the second, then pour in the glaze half and simmer 2 to 3 minutes to 175°F.
  • Air fryer: 400°F, 12 to 14 minutes, flipping halfway, to 175°F. Brush with glaze the last 2 minutes.
  • Bone-in, skin-on thighs: same oven, 30 to 35 minutes, still 175°F. Brush the glaze twice, just don't expect the skin to get as crispy as a pan-seared thigh. 
  • Storage: Store in the fridge for 4 days. Freeze sliced in the glaze up to 3 months. Reheat covered at 325°F for 10 to 12 minutes, not in the microwave.
  • Meal prep: freeze the raw thighs in the marinade in a flat bag, thaw overnight, cook as written.

Nutrition

Serving: 1serving | Calories: 624kcal | Carbohydrates: 23g | Protein: 41g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 2089mg | Potassium: 597mg | Fiber: 1g | Sugar: 18g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 3mg