Description
A quick and easy recipe for savory sticky teriyaki chicken thighs, perfect for busy weeknights with a sweet and salty glaze.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sesame seeds for garnish
Instructions
- Combine soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a bowl to make the marinade.
- Add chicken thighs to the marinade, coat evenly, cover, and refrigerate for 30 minutes to 2 hours.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange marinated chicken thighs on the baking sheet, spaced apart.
- Bake for 25–30 minutes until internal temperature reaches 165°F (75°C).
- Simmer the reserved marinade in a saucepan, add cornstarch slurry, and thicken for 2–3 minutes.
- Brush the cooked chicken with the glaze and garnish with sesame seeds before serving.
Notes
For gluten-free, substitute tamari for soy sauce. Use low-sodium soy sauce for a lower sodium option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian