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- 4 bone-in, skin-on chicken thighs - ½ cup low-sodium soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely grated - 1 teaspoon cornstarch (for thickening) - 1 tablespoon sesame seeds - 2 green onions, thinly sliced (for garnish) For this baked teriyaki chicken thighs recipe, you need simple, fresh ingredients. Start with four bone-in, skin-on chicken thighs. They provide great flavor and stay juicy as they cook. Next, gather your liquids. You’ll need ½ cup of low-sodium soy sauce for that savory kick. Add ¼ cup of honey to balance the saltiness and create a nice glaze. For some zing, use 2 tablespoons of rice vinegar and 2 tablespoons of sesame oil. Both add depth to the sauce. Don't forget the aromatics! Use 3 cloves of garlic, finely minced, and 1 tablespoon of fresh ginger, finely grated. These will give your chicken a lovely flavor. For those who like a thicker sauce, consider adding 1 teaspoon of cornstarch. It’s not necessary, but it can make the glaze stick better. To finish, sprinkle 1 tablespoon of sesame seeds on top for crunch and a hint of nuttiness. Lastly, slice 2 green onions thinly for a fresh garnish. They add color and a mild onion flavor. You can find the Full Recipe for detailed steps on how to bring these ingredients together into a delicious dish. Enjoy your cooking adventure! - Preheat your oven to 425°F (220°C). - In a bowl, mix low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk these well until smooth. This marinade will give your chicken great flavor. - Take the chicken thighs and place them skin side up in a baking dish. - Pour the marinade over the chicken, making sure each piece is well-coated. - Don’t forget to save some marinade for later. You’ll use it to baste the chicken while it cooks. - Place the dish with chicken in the preheated oven. Bake it for 30-35 minutes. - Check for crispy skin and make sure the chicken reaches an internal temperature of 165°F (75°C). - Halfway through baking, baste the chicken with the reserved marinade. This adds moisture and enhances the flavor. Following these steps will ensure your baked teriyaki chicken thighs turn out juicy and delicious. For the full recipe and more details, refer to the Full Recipe. To get that perfect crispy skin on your chicken thighs, start by drying them well. Use paper towels to pat them dry. This helps the skin crisp up nicely in the oven. Next, make sure the oven is hot enough. Preheating to 425°F (220°C) is key. The high heat helps render the fat and creates that golden brown skin we all love. Basting is also important. Halfway through cooking, take the reserved marinade and brush it over the chicken. This adds flavor and helps keep the skin moist while still achieving the crispiness you desire. Resting the chicken is a must before serving. It allows the juices to settle back into the meat. If you skip this step, the juices will run out when you cut it. This can make the chicken dry. To rest the chicken, simply take it out of the oven and cover it loosely with foil. Let it sit for about 5 to 10 minutes. This short wait makes a big difference. Your chicken will be more juicy and flavorful. Enjoy every bite! {{image_4}} You can change up the taste of your baked teriyaki chicken thighs with a few simple tweaks. Try adding extra spices or ingredients. A pinch of red pepper flakes adds heat. Or, mix in pineapple juice for sweetness and tartness. You can also use different types of chicken. Bone-in thighs are juicy, but boneless thighs work well too. Even chicken breasts can be used if you prefer less fat. Just adjust the cooking time, as breasts cook faster than thighs. You have choices when it comes to cooking methods. While baking gives you crispy skin and deep flavor, grilling offers a smoky twist. Grill the chicken thighs over medium heat for about 20 minutes. Turn them often to avoid burning. You can also use a slow cooker for a hands-off method. Just place the chicken in the cooker with the marinade and cook on low for 6-7 hours. This makes the chicken very tender and full of flavor. For the best results, try different methods to find your favorite! To keep your baked teriyaki chicken thighs fresh, follow these tips: - Cool Down: Let the chicken cool to room temperature. - Use Airtight Containers: Store in airtight containers to prevent moisture loss. - Label and Date: Write the date on the container for easy tracking. - Refrigerate: Place the containers in the fridge. They stay good for 3-4 days. When you want to enjoy your leftovers, here’s how to reheat them well: - Oven Method: Preheat your oven to 350°F (175°C). Place chicken on a baking sheet and cover with foil. Heat for about 15-20 minutes. - Microwave Method: Use a microwave-safe plate. Cover the chicken with a damp paper towel. Heat in 30-second intervals until warm. - Keep It Moist: Adding a splash of water or chicken broth helps keep the chicken juicy while reheating. Can I use boneless chicken thighs for this recipe? Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the bake time to about 20-25 minutes. Always check for a safe internal temperature of 165°F (75°C). How do I know when the chicken is fully cooked? To check if your chicken is done, use a meat thermometer. The thickest part of the thigh should reach 165°F (75°C). The juices should run clear, not pink. If you're unsure, give it a few more minutes in the oven. Can I freeze leftovers? Absolutely! Let the chicken cool completely. Place it in an airtight container or freezer bag. It will keep well for up to three months. Thaw it in the fridge overnight before reheating. What should I serve with baked teriyaki chicken thighs? I love serving the chicken with steamed rice or quinoa. Stir-fried vegetables also make a great side. For a fresh touch, add a simple salad or some pickled veggies. You can find the full recipe to get the best out of this dish. This blog post guided you through making baked teriyaki chicken thighs. We covered the ingredients, preparation, cooking tips, and storage for leftovers. Remember to marinate the chicken well and baste it for crispy skin. Feel free to experiment with flavors and cooking methods to suit your taste. Whether you grill or bake, enjoy the process, and don’t forget to rest the chicken before serving. With these tips, your meal will be a hit every time. Happy cooking!

Baked Teriyaki Chicken Thighs

Savor the flavors of homemade Savory Baked Teriyaki Chicken Thighs that will delight your taste buds! This simple recipe features juicy chicken marinated in a delicious blend of soy sauce, honey, and ginger, baked to crispy perfection. With just 10 minutes of prep time, you'll have a mouthwatering meal ready in under an hour. Click through for the full recipe and tips on serving it up beautifully with rice or veggies!
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Ingredients
  

4 bone-in, skin-on chicken thighs

½ cup low-sodium soy sauce

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

3 cloves garlic, finely minced

1 tablespoon fresh ginger, finely grated

1 teaspoon cornstarch (optional, for thickening)

1 tablespoon sesame seeds

2 green onions, thinly sliced (for garnish)

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it reaches temperature for even cooking.

    In a large mixing bowl, add the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk these ingredients together until they are fully blended into a smooth marinade.

      Take your chicken thighs and place them skin side up in a baking dish. Pour the teriyaki marinade generously over the chicken, ensuring that each piece is fully coated in the sauce. Reserve a small portion of the marinade for basting later in the cooking process.

        For those who enjoy a thicker sauce, mix the cornstarch with one tablespoon of water in a small bowl until smooth. Stir this mixture into the remaining marinade to thicken it up.

          Place the baking dish in the preheated oven and bake the chicken for 30-35 minutes. Look for crispy skin and ensure the internal temperature reaches 165°F (75°C). Remember to baste the chicken with the reserved marinade about halfway through cooking for added flavor and moisture.

            In the final 5 minutes of baking, take the chicken out and sprinkle the sesame seeds over the top. This will toast them and bring out a nutty flavor that complements the dish perfectly.

              After baking is complete, remove the chicken from the oven and allow it to rest for a few minutes. This helps the juices redistribute and keeps the chicken moist.

                Just before serving, garnish the delicious chicken thighs with thinly sliced green onions for a touch of color and freshness.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken thighs on a platter with additional sesame seeds and green onions sprinkled on top for an appealing look. Pair with steamed rice or stir-fried vegetables for a complete meal.