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: (1 chicken thigh per serving)

Ingredients

For the Teriyaki Sauce

1/4 cup water
1 tablespoon cornstarch
1/2 cup low-sodium soy sauce
3 tablespoons Mirin rice wine (see note)
3 tablespoons granulated sugar
2 tablespoons brown sugar
2 teaspoons sesame oil
1 teaspoon fresh ginger , grated or minced
1 clove garlic , grated or minced

For the Chicken

6 bone-in chicken thighs (3 pounds) , skin removed
salt and pepper , to taste
2 scallions , diced small, for serving
coconut rice or cooked white rice, for serving
roasted broccoli or snap peas, for serving

Instructions

Preheat oven to 425 degrees F. 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 temperate of 165 degrees F is reached.)
Thighs should have a gorgeous, glossy sticky amber-brown coating.
Sprinkle with diced scallions and serve with some of the pan sauce over cooked white rice and roasted snap peas or broccoli on the side.
NOTE: 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.)
For information on using chicken breasts instead, helpful tips, and proper storage, please refer to the full article.

Video

Nutrition