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.
- Prep time
- 10 min
- Cook time
- 48 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
In a small saucepan, whisk together the soy sauce, mirin, sake, and granulated sugar. Add the onion, ginger, and garlic.
- 2
Place the saucepan over high heat and bring the mixture to a boil.
- 3
Once boiling, reduce the heat to a simmer and cook, whisking occasionally, for 8 minutes. The sugar should be completely dissolved.
- 4
Strain the mixture to discard the onion, ginger, and garlic.
- 5
Return the strained teriyaki sauce to the saucepan and bring back to a boil.
- 6
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.
- 7
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.
- 8
Preheat oven to 400˚F. Line a large baking sheet with parchment or lightly grease.
- 9
Place the chicken thighs on the prepared baking sheet, skin side up.
- 10
If desired, arrange roughly chopped vegetables around the chicken thighs.
- 11
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.
- 12
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.
- 13
Serve immediately topped with sesame seeds and green onions along with rice and the reserved 1/2 cup teriyaki sauce.