Teriyaki Chicken Thighs
Oven-baked thighs lacquered in a thick homemade teriyaki glaze — sticky, glossy, effortless.
Ingredients
Serves 4
- 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 1/4 cup soy sauce (or tamari)
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp mirin (or 1 tbsp rice vinegar + 1/2 tsp sugar)
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water
- Sesame seeds and sliced scallions to garnish
Instructions
- 1Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top.
- 2Make the teriyaki glaze: combine soy sauce, honey, brown sugar, mirin, sesame oil, garlic, and ginger in a small saucepan over medium heat. Bring to a simmer, then whisk in the cornstarch slurry. Cook 2–3 minutes until the glaze thickens to a syrupy consistency. Remove from heat.
- 3Pat chicken thighs completely dry. Place skin-side up on the wire rack. Brush generously with half the teriyaki glaze.
- 4Roast for 25 minutes. Remove from oven and brush with another generous layer of glaze — the glaze should be visibly thick and sticky on the skin.
- 5Return to the oven and roast for another 8–10 minutes until the skin is deep mahogany and lacquered, and the internal temperature reads 165°F.
- 6Rest for 5 minutes. Brush with any remaining glaze for maximum lacquer.
- 7Plate over steamed rice and garnish with sesame seeds and sliced scallions. Serve immediately.
Pro Tips
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Pat the chicken completely dry before glazing — a wet surface means the glaze runs off instead of adhering. Dry skin also crisps up much better in the oven.
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The wire rack is important: it elevates the chicken so hot air circulates underneath, keeping the skin crispy instead of steaming in its own juices.
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Make the teriyaki glaze a day ahead — it keeps in the fridge for a week and thickens further as it cools, making it even easier to brush on.
Frequently Asked Questions
Can I use boneless thighs for oven-baked teriyaki chicken?
Yes — boneless skinless thighs work well and cook faster (20–22 minutes total instead of 35). They won't have the same crispy skin, but the glaze adheres beautifully and the meat stays juicy. Reduce the oven time accordingly and check at 165°F internal temperature.
How do I make teriyaki sauce thicker for glazing?
The cornstarch slurry is the key — whisk 1 tbsp cornstarch into 2 tbsp cold water, then stir it into the simmering sauce and cook for 2–3 minutes until thick. Without it, the glaze runs off the chicken. If your glaze is still too thin, simmer it a few more minutes uncovered until it coats the back of a spoon.
How long do teriyaki chicken thighs last for meal prep?
Cooked teriyaki chicken thighs keep for 4 days in the fridge in an airtight container. They reheat beautifully — 4–5 minutes in a 350°F oven to warm through and re-caramelize the glaze, or 2 minutes in the microwave. The glaze actually gets more concentrated and sticky after a day in the fridge.
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