Sweet Teriyaki Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/4 cup soy sauce (low sodium) - 1/4 cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch - 2 tablespoons water - 1 teaspoon sesame seeds - 2 green onions, sliced - Suggested sides: steamed rice, vegetables Gathering the right ingredients is key to making sweet teriyaki chicken thighs. Start with bone-in, skin-on chicken thighs for juicy meat. The skin adds a tasty crunch. For the marinade, you need low-sodium soy sauce to keep it balanced. Honey brings sweetness, while rice vinegar adds a tangy kick. Next, sesame oil gives the dish its rich flavor. Minced garlic and grated ginger bring warmth and depth. Cornstarch mixed with water helps thicken the sauce later. For garnish, sesame seeds and sliced green onions make the dish look pretty. Serve your chicken thighs with steamed rice and colorful veggies for a complete meal. These ingredients will help you create a dinner that everyone will love. {{ingredient_image_1}} Start by making the teriyaki marinade. In a medium bowl, whisk together the following ingredients: - 1/4 cup soy sauce (low sodium) - 1/4 cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated Mix these well. The goal is to blend the sweet and salty flavors. Marinating is key; letting the chicken soak in the sauce helps it absorb all the great tastes. Aim for at least 30 minutes, but 2-3 hours is best for deeper flavor. Now, choose your marinating method. You can place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish tightly, then pop it in the fridge. Refrigeration keeps the chicken cold and allows the flavors to mingle. Preheat your oven to 400°F (200°C). This step is vital for even cooking. Remove the chicken thighs from the marinade, but save the marinade for later. Place the chicken skin-side up on a parchment-lined baking sheet. Next, we’ll thicken the marinade. In a small saucepan, pour in the reserved marinade. Heat it over medium, bringing it to a gentle simmer for about 3-4 minutes. In another bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this to the simmering marinade, stirring continuously until it thickens, which takes another 1-2 minutes. Now, brush some of the thickened sauce over the chicken thighs and reserve some for basting later. Bake the chicken in the oven for about 35-40 minutes. Halfway through, baste the chicken with the reserved sauce. You know the chicken is done when the juices run clear and the skin is crispy. Let the chicken rest for 5 minutes after cooking. This helps keep it juicy. Finally, garnish with sesame seeds and sliced green onions. Serve with steamed rice or vegetables for a complete meal. To get that perfect crispy skin on your chicken thighs, start with the right oven temperature. Set your oven to 400°F (200°C). This high heat helps the skin crisp up nicely. Keep an eye on the cooking time too. Aim for 35 to 40 minutes. Basting halfway through cooking adds flavor and helps with crispiness. Want to boost the flavor? Get creative with your marinade. You can try adding fresh herbs or a splash of citrus juice for a zesty kick. If you like heat, sprinkle in some chili flakes. It gives your dish a nice spicy surprise. Avoid overcooking your chicken. This can make it dry and tough. Use a meat thermometer to check the temperature. It should reach 165°F (75°C) for safety. Also, don't skip the resting step. Let the chicken sit for 5 minutes after cooking. This allows the juices to settle back in, making your chicken tender and juicy. Pro Tips Marinate Longer for Flavor: Allowing the chicken thighs to marinate for 2-3 hours (or even overnight) will enhance the flavor significantly compared to a quick 30-minute soak. Ensure Crispy Skin: For extra crispy skin, pat the chicken thighs dry with paper towels before applying the marinade and roasting them in the oven. Use Fresh Ingredients: Fresh garlic and ginger can elevate the taste of your teriyaki sauce, providing a more vibrant and aromatic flavor profile. Rest Before Serving: Letting the chicken rest for at least 5 minutes after baking allows the juices to redistribute, resulting in a juicier and more tender bite. {{image_2}} You can swap chicken thighs for chicken breasts. Breasts are leaner but still tasty. Just remember, they cook faster. You may need to adjust the cooking time to avoid dryness. You can also try other meats. Pork works great with teriyaki flavors. Just follow the same marinating steps. Tofu is a good choice too. It absorbs flavors well, making it a great meat alternative. If you want to change the sweetness, use maple syrup or agave instead of honey. These options add a unique taste. You can also add citrus flavors. Lime or orange juice brightens the dish and adds zing. Grilling gives a smoky flavor. Just marinate and grill until cooked through. Keep an eye on the temperature to avoid burning. Baking is simple and hands-off. Just follow the oven steps in the recipe. You can also use a slow cooker. Cook on low for 4-6 hours for tender, juicy chicken. The flavors will blend beautifully. Store leftover Sweet Teriyaki Chicken Thighs in an airtight container. This keeps the chicken moist and tasty. It stays fresh for up to four days in the fridge. Always let it cool before sealing. This prevents condensation, which can make the chicken soggy. You can freeze marinated chicken thighs before cooking. Just place them in a freezer bag. Squeeze out all the air and seal tightly. They can last up to three months in the freezer. For reheating, thaw the chicken overnight in the fridge. Bake it at 400°F (200°C) until heated through. This keeps the flavor rich and the texture nice. Pre-cook your chicken thighs for easy weeknight meals. You can make a batch on the weekend. Pair these thighs with steamed rice and vegetables for a balanced meal. This way, you have a quick and healthy dinner ready to go. Enjoy the deliciousness without the stress! You should marinate the chicken for at least 30 minutes. For the best flavor, aim for 2 to 3 hours. The longer the chicken sits in the marinade, the more it absorbs those delicious teriyaki flavors. If you have time, let it marinate overnight. This gives the chicken a deep, rich taste. Yes, you can use low-sodium soy sauce. It works great in this recipe. This option reduces the saltiness while still adding flavor. It’s perfect if you want to keep things lighter and healthier. Serve your Sweet Teriyaki Chicken Thighs with steamed rice or veggies. These sides soak up the sauce well. You can also add a simple salad or some stir-fried vegetables for extra color and crunch. This makes a complete, balanced meal that everyone will love. To tell if the chicken is done, check the juices. They should run clear, not pink. The internal temperature should reach 165°F (75°C). Using a meat thermometer can help you check this easily. Let the chicken rest for a few minutes after cooking for the best results. If you don’t have honey, try using maple syrup or agave nectar. These options add sweetness and work well with the other flavors. You can also use brown sugar if you want a different texture and taste. In this article, we covered how to make Sweet Teriyaki Chicken Thighs. We discussed key ingredients, like chicken, soy sauce, and honey, and detailed the steps for marinating and cooking. I also shared tips for achieving crispy skin and avoiding common mistakes. Finally, we explored variations and storage options to help you enjoy this dish longer. Cooking should be fun and rewarding. Follow these steps, and you’ll create a tasty meal that you can be proud of. Enjoy your cooking!$

Sweet Teriyaki Chicken Thighs

Delicious chicken thighs marinated in a sweet teriyaki sauce, baked to perfection.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Japanese

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
0.25 cup soy sauce (low sodium)
0.25 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame seeds (for garnish)
2 pieces green onions, sliced (for garnish)

Instructions

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. This will be the teriyaki marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the teriyaki marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, preferably 2-3 hours for deeper flavor.
Preheat your oven to 400°F (200°C).
Remove the chicken thighs from the marinade, reserving the marinade for later. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.
In a small saucepan over medium heat, pour in the reserved marinade. Bring to a gentle simmer and cook for about 3-4 minutes, allowing it to thicken slightly.
In a small bowl, mix the cornstarch with water to create a slurry, and then add this to the simmering marinade. Stir continuously until the sauce thickens, about 1-2 more minutes.
Brush the thickened sauce over the chicken thighs, reserving some for later basting.
Bake the chicken thighs in the preheated oven for about 35-40 minutes, basting with the reserved sauce halfway through cooking, until the chicken juices run clear and the skin is crispy.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes.
Garnish with sesame seeds and sliced green onions before serving with steamed rice or vegetables.

Notes

For best flavor, marinate the chicken for 2-3 hours.

Keyword baked, chicken, teriyaki