Teriyaki Chicken

5 from 11

Tender, juicy chicken thighs are basted with the best homemade teriyaki sauce and baked to perfection in this Teriyaki Chicken recipe!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Asian

Keyword: baked Teriyaki Chicken, Teriyaki Chicken

Servings:

Ingredients

For the Teriyaki Sauce

¼ cup water
1 tbsp cornstarch
½ cup low-sodium soy sauce
3 tbsp Mirin rice wine*
3 tbsp granulated sugar
2 tbsp brown sugar
2 tsp sesame oil
1 tsp fresh ginger grated or minced
1 clove garlic grated or minced

For the Chicken

6 bone-in chicken thighs** skin removed
salt and pepper to taste
2 scallions diced small, for serving

Instructions

Preheat oven to 425℉. Line a 9x13 baking dish with foil and coat with nonstick cooking spray.
Place chicken pieces in the baking dish. Season with a bit of salt and pepper on both sides, to taste.
In a small saucepan, whisk together the water with the cornstarch until cornstarch is dissolved, to create a slurry. Whisk in all the remaining sauce ingredients until smooth and incorporated. Bring to a simmer, stirring it frequently to prevent overflow and scorching. Right when it boils, reduce heat to a low bubble for 3-4 minutes until the sauce has thickened, stirring occasionally. Remove the sauce from the heat.
Baste chicken thighs with the sauce. Turn thighs over, bone side up, and brush again.
Transfer to the oven and cook for 25 minutes, uncovered, basting with the sauce every 8-10 minutes. Turn chicken pieces over, and bake an additional 25 minutes, uncovered, basting every 8-10 minutes. (Or until no longer pink, juices run clear, and an internal temperature of 165℉ is reached.)
Thighs should have a gorgeous, glossy, sticky amber-brown coating.
Sprinkle with diced scallions and serve with some of the pan sauce.

Video

Notes

*Mirin is a sweet Japanese rice wine, which is similar to sake, but with less alcohol and more sugar. It's available at all Asian markets and most common grocery stores. If you can't find it, a good substitute would be dry sherry mixed with a bit of granulated sugar. (Avoid rice wine vinegar, which would give the sauce an acidic taste.)

**Chicken thighs in weight. You want 6 bone-in chicken thighs for this recipe, equal to about 3 pounds.

Nutrition