Sweet & Savory Baked Teriyaki Chicken Thighs

$- Chicken thighs: 4 bone-in, skin-on for juicy flavor - Soy sauce: 1/2 cup, low-sodium if you prefer - Honey: 1/4 cup for sweetness - Rice vinegar: 2 tablespoons for tang - Sesame oil: 2 tablespoons for rich taste - Garlic: 3 cloves, minced for depth - Ginger: 1 teaspoon, grated for warmth - Cornstarch: 1 tablespoon mixed with 2 tablespoons water for thickening - Sesame seeds: 1 tablespoon for garnish - Green onions: 2, sliced for freshness - Salt and pepper: to taste These ingredients come together to create a dish that is both sweet and savory. Each item plays a key role in building flavor. The chicken thighs provide rich taste and moistness, while the marinade adds depth with tangy and sweet notes. Using fresh garlic and ginger gives a vibrant kick that enhances the overall dish. Don't forget the sesame seeds and green onions; they not only add crunch but also a pop of color. This meal is simple yet packed with flavor, perfect for any night of the week! {{ingredient_image_1}} To start, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a medium bowl. This mix brings sweet and savory flavors to the chicken. Marinating is key. It helps the chicken soak up the flavors, making each bite taste amazing. Next, take your chicken thighs and place them in a resealable bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is coated well. Seal the bag or cover the dish, then refrigerate it. For the best flavor, let the chicken marinate for at least one hour. If you can wait overnight, that’s even better! Now, preheat your oven to 400°F (200°C). After the oven is hot, take the chicken out of the marinade and place it skin-side up in a baking dish. Lightly season it with salt and pepper. Bake the chicken thighs for about 30 minutes. To check if they are done, make sure the internal temperature reaches 165°F (74°C). While the chicken bakes, pour the reserved marinade into a small saucepan. Heat it over medium heat until it starts to boil. Add the cornstarch mixed with water to thicken the sauce. Stir for about 2-3 minutes until it gets thick. Remove it from the heat. This sauce adds a rich flavor to your chicken. Once the chicken has baked for 30 minutes, take it out and brush the thickened teriyaki sauce over the thighs. Return the chicken to the oven and bake for an extra 10-15 minutes. When it is done, let the chicken rest for a few minutes. This helps keep it juicy. To serve, sprinkle sesame seeds and sliced green onions on top for a nice touch. Enjoy your meal! To get the best flavor, marinate the chicken thighs well. Here’s how: - Use a resealable bag: This helps the marinade coat the chicken evenly. - Marinate overnight: If you can, let the chicken marinate for at least one hour, but overnight gives the best taste. You can also add more ingredients for extra flavor. Try adding: - A splash of orange juice: It adds a nice citrus note. - Chopped cilantro or basil: These herbs bring freshness to the dish. For crispy skin, follow these tips: - Pat the chicken dry: Use a paper towel to remove excess moisture before cooking. - Bake at 400°F (200°C): This high temperature helps the skin crisp up nicely. Check the chicken’s doneness with a meat thermometer. It should reach 165°F (74°C) for safe eating. When serving, consider these ideas: - Pair with steamed rice: The rice soaks up the tasty sauce. - Add a fresh salad: A simple cucumber or cabbage salad adds crunch. For presentation, garnish the chicken with: - Sesame seeds: They add a nice look and slight crunch. - Sliced green onions: These add color and freshness to the dish. These tips and tricks will help you create a delicious and stunning meal. Enjoy! Pro Tips Tip for Marinating: For the best flavor, marinate the chicken thighs overnight. This allows the flavors to penetrate the meat more deeply. Tip for Baking: Place the chicken skin-side up to ensure crispy skin. This helps the fat render out and gives a nice golden color. Tip for Sauce Thickness: Make sure to stir the cornstarch slurry into the boiling marinade continuously to prevent lumps and ensure a smooth sauce. Tip for Serving: Let the chicken rest for a few minutes after baking. This helps the juices redistribute, keeping the meat moist and flavorful. {{image_2}} You can swap honey for other sweeteners like maple syrup or agave nectar. These options bring their own taste and sweetness. This is great if you want a unique twist on the dish. You can also try different types of vinegar. Instead of rice vinegar, use apple cider vinegar or white wine vinegar. Each gives a new flavor to the teriyaki sauce. Grilling teriyaki chicken adds a smoky flavor. To grill, start by marinating the chicken as usual. Preheat your grill to medium-high. Place the chicken thighs on the grill, skin-side down. Grill for about 6-8 minutes per side. Make sure to brush the chicken with the marinade while it cooks. This helps keep it moist and flavorful. Adjust your time if needed, as grilling cooks faster than baking. For a low-sodium option, choose low-sodium soy sauce. This keeps the dish tasty but reduces the salt. If you need gluten-free, use tamari or coconut aminos instead of soy sauce. Both are great substitutes that keep the flavor intact. These swaps make the dish suitable for more diets, allowing everyone to enjoy teriyaki chicken. To keep your cooked teriyaki chicken fresh, follow these easy steps. First, let the chicken cool down to room temperature. Then, place it in an airtight container. Make sure to keep the skin on for added moisture. You can store cooked chicken in the fridge for up to four days. If you want to keep it longer, consider freezing it. Frozen chicken can last up to three months. When reheating chicken, you have two popular choices: microwave or oven. The microwave is quick but may dry out the chicken. The oven takes longer but keeps the skin crispy. Cover the chicken with foil to retain moisture. Reheat at 350°F for about 15-20 minutes. You want the internal temperature to reach 165°F. Enjoy your chicken just as tasty as the first time! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Expect to reduce the baking time by about 10 minutes. This means they will cook in about 25 minutes instead of 30 minutes. The flavor will still be great, but bone-in thighs often have a richer taste due to the bone. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). Insert the thermometer into the thickest part of the thigh. If it hits 165°F, it's safe to eat. If not, return it to the oven for a few more minutes. Yes, marinating chicken overnight is great! It allows the flavors to soak in deeply. The longer the chicken sits in the marinade, the more tender and tasty it becomes. Just make sure to keep it in the fridge to keep it safe. Baked teriyaki chicken thighs pair well with many sides. Here are some ideas: - Steamed rice or jasmine rice - Stir-fried vegetables - Asian-style slaw - Noodles tossed with sesame oil - A fresh garden salad These options will complement the sweet and savory flavors of the chicken nicely. Baked teriyaki chicken thighs are easy and tasty. You learned about the key ingredients, like chicken, soy sauce, and honey. Following steps to prepare, marinate, and bake will help you succeed. Tips and tricks can further enhance flavor and texture. Don't forget options for grilling and dietary needs. Store leftovers well and reheat properly. In the end, making this dish can impress anyone. Enjoy your flavorful teriyaki chicken!$

Sweet & Savory Baked Teriyaki Chicken Thighs

Deliciously marinated chicken thighs baked to perfection with a sweet and savory teriyaki glaze.

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Prep Time 1 15

Cook Time 45

Total Time 2

Course Main Course

Cuisine Japanese

Servings 4

Calories 350 kcal

Ingredients

4 pieces chicken thighs, bone-in and skin-on
0.5 cup soy sauce
0.25 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon sesame seeds
2 pieces green onions, sliced
to taste salt and pepper

Instructions

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and grated ginger until well combined.
Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it is evenly coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight for better flavor.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare for Baking: Remove the chicken from the marinade (reserve the marinade for later) and place the thighs skin-side up in a baking dish. Season lightly with salt and pepper.
Bake the Chicken: Bake the chicken thighs in the preheated oven for 30 minutes.
Make the Sauce: While the chicken is baking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Add the cornstarch slurry and stir until the sauce thickens (about 2-3 minutes). Remove from heat.
Glaze the Chicken: After 30 minutes, brush the thickened teriyaki sauce over the chicken thighs and return to the oven. Bake for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
Garnish and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

For best flavor, marinate the chicken overnight.

Keyword baked, chicken, easy, teriyaki