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Teriyaki Chicken Thighs

A recipe for Teriyaki Chicken Thighs brushed with a homemade Teriyaki sauce. Serve alongside rice and roasted vegetables for a simple and flavorful meal.
Course Main Course
Keyword chicken, chicken thigh, poultry, teriyaki
Prep Time 10 minutes
Cook Time 48 minutes
0 minutes
Total Time 58 minutes

Ingredients

Teriyaki Sauce:

  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1/4 cup granulated sugar
  • 1/4 cup diced yellow onion optional
  • 2 inches fresh ginger peeled and thinly sliced, optional
  • 2 garlic cloves peeled and crushed, optional
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Teriyaki Chicken Thighs:

  • 2 pounds chicken thighs bone-in and skin on
  • Assorted vegetables if desired (carrots, broccoli, bell peppers, onion) chopped
  • Salt and freshly ground black pepper
  • 1 tablespoon sesame seeds
  • 2 green onions thinly sliced
  • Cooked Japanese or Jasmine rice

Instructions

To make the teriyaki sauce:

  • In a small saucepan, whisk together the soy sauce, mirin, sake, and granulated sugar. Add the onion, ginger, and garlic.
  • Place the saucepan over high heat and bring the mixture to a boil.
  • Once boiling, reduce the heat to a simmer and cook, whisking occasionally, for 8 minutes. The sugar should be completely dissolved.
  • Strain the mixture to discard the onion, ginger, and garlic.
  • Return the strained teriyaki sauce to the saucepan and bring back to a boil.
  • In a small bowl, whisk together the cornstarch and water until smooth. Pour into the boiling teriyaki sauce. Allow to cook, whisking often, until the teriyaki sauce has thickened.
  • If not using right away, allow the teriyaki sauce to cool to room temperature, then store in an airtight container and refrigerate for up to 2 weeks.

To make the Teriyaki Chicken Thighs:

  • Preheat oven to 400˚F. Line a large baking sheet with parchment or lightly grease.
  • Place the chicken thighs on the prepared baking sheet, skin side up.
  • If desired, arrange roughly chopped vegetables around the chicken thighs.
  • Set aside 1/2 cup of the teriyaki sauce for serving. Liberally brush the tops of the chicken thighs with some of the remaining teriyaki sauce. Sprinkle a little salt and freshly ground black pepper over the vegetables if using.
  • Bake the chicken thighs in the preheated oven for 20 minutes. Brush with more of the teriyaki sauce and continue to bake until cooked through, 10-20 more minutes until internal temperature is 165°F.
  • Serve immediately topped with sesame seeds and green onions along with rice and the reserved 1/2 cup teriyaki sauce.

Notes

  • The homemade teriyaki sauce takes less than 15 minutes, but it can also be made up to two weeks in advance and refrigerated until needed. You can, of course, also substitute with your favorite store-bought teriyaki sauce.
  • I arranged the chopped vegetables alongside the chicken thighs so most of the meal uses only one pan. Line the baking sheet with parchment for easy cleanup.
  • I often make this meal with frozen broccoli straight from the bag. No defrosting required.