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- 4 chicken thighs, skin-on and bone-in - 1/2 cup soy sauce (low sodium) - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated The chicken thighs are the stars of this dish. They have a rich flavor and juicy texture. Using skin-on, bone-in thighs keeps them moist during baking. The teriyaki sauce is simple yet flavorful. The soy sauce gives it a salty kick. Honey adds sweetness, while rice vinegar balances the flavors. Sesame oil brings a nutty aroma that makes this sauce special. Aromatics like garlic and ginger are key. They add depth and warmth to the dish. Minced garlic packs a punch, while grated ginger adds a nice zing. - 1 tablespoon cornstarch (optional, for thickening) - 1 tablespoon sesame seeds - 2 green onions, sliced (for garnish) Cornstarch helps thicken the sauce, making it stick to the chicken better. This is great if you like a richer glaze. Garnishes like sesame seeds and green onions add color and crunch. They make your dish look even more appealing. Plus, who doesn’t love a little extra flavor? - Salt and pepper to taste Seasoning is crucial. A pinch of salt and a dash of pepper make the chicken shine. These simple seasonings enhance the natural flavors without overpowering them. For the full recipe, check out the details provided earlier. Start by preheating your oven to 400°F (200°C). This will ensure that your chicken cooks evenly. Line a baking dish with aluminum foil. This makes cleanup a breeze. Next, mix the teriyaki sauce. In a medium bowl, add the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until it is smooth. If you want a thicker sauce, mix the cornstarch with one tablespoon of water. Add this to your sauce and stir well. Now it's time to cook the chicken. Pat the chicken thighs dry with paper towels. This helps them crisp up nicely. Season the thighs with salt and pepper. Place the chicken, skin-side up, in the prepared baking dish. Pour the teriyaki sauce over the chicken. Make sure each piece is well coated. Bake the chicken for 35-40 minutes. Halfway through, baste the chicken with the sauce from the dish. This adds extra flavor and moisture. You know the chicken is done when it reaches an internal temperature of 165°F (75°C). The skin should be crispy and golden. After baking, remove the chicken from the oven. Let it rest for 5 minutes. This helps the juices settle. For the final touch, sprinkle sesame seeds and sliced green onions on top. Serve the chicken on a platter with extra teriyaki sauce. Add a side of steamed rice and seasonal veggies for a complete meal. For the full recipe, check the section above. To get crispy skin on chicken thighs, start with dry skin. Pat the chicken thighs dry using paper towels. This helps remove moisture, which can make the skin soggy. Next, season them with salt and pepper. This adds flavor and helps with browning. When baking, place the chicken skin-side up in the dish. This allows the heat to circulate around the skin. Bake at 400°F (200°C) for 35-40 minutes. Basting halfway through with the teriyaki sauce keeps them juicy and adds flavor. To adjust the sauce's sweetness, add more or less honey. If you want a tangy kick, try increasing the rice vinegar. You can also mix in pineapple juice for a fruity twist. For extra depth, add minced ginger or garlic. These aromatics enhance the sauce's flavor. You can also toss in some sriracha if you like heat. This gives the dish a little zing. One big mistake is overcooking or undercooking the chicken. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). This ensures the chicken is safe to eat and juicy. Another mistake is skipping the resting time. Let the chicken rest for 5 minutes after baking. This allows the juices to redistribute, making each bite tender. {{image_2}} If you want to switch things up, try using chicken breast instead of thighs. Chicken breast has less fat but can still be juicy. You can also use tofu for a plant-based option. It absorbs flavors well and is a great choice for vegetarians. For a gluten-free version, use tamari instead of soy sauce. It has a similar taste and works perfectly in this recipe. Want to spice it up? Add sriracha or chili flakes to the teriyaki sauce. This will give your dish a nice kick. You can also use fruit juices like orange or pineapple for a sweet twist. Citrus adds brightness and balances the savory notes. Mixing in fruit juices can make the dish even more tasty. You can grill the chicken if you prefer a smoky flavor. Just marinate the chicken in the teriyaki sauce, then grill over medium heat. Baking works great too, like in the full recipe. If you want a hands-off method, try a slow cooker. Cook on low for 4-6 hours for tender, flavorful chicken. Each method gives a different taste, so choose what you like best! After enjoying your baked teriyaki chicken thighs, store any leftovers properly. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure to let the chicken cool first. For long-term storage, freezing is a great option. Wrap each thigh tightly in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. Baked teriyaki chicken thighs can last in the freezer for up to three months. When you’re ready to enjoy leftovers, reheating is key. The best way to keep the texture nice is to use the stovetop. Heat a skillet over medium heat and add a splash of water or sauce. Place the chicken thighs in the skillet, cover, and heat until warmed through. This method helps keep the skin crispy. If using a microwave, place the chicken on a safe plate. Cover it with a microwave-safe lid to trap moisture. Heat in short intervals to avoid overcooking. In the fridge, your leftovers should be eaten within four days. If they sit longer, they may spoil. Look out for any odd smells or changes in color. If the chicken feels slimy, it’s best to throw it away. Always trust your senses when checking for spoilage. To know if your chicken thighs are done, check the internal temperature. It should reach 165°F (75°C). Use a meat thermometer for the best results. You can also look for visual cues. The juices should run clear, not pink. The skin should be crispy and golden brown. Yes, you can make teriyaki chicken thighs in advance. This is a great meal prep option. Cook the chicken and let it cool. Store it in an airtight container. Keep it in the fridge for up to three days. You can also freeze it for up to three months. Baked teriyaki chicken thighs pair well with rice and steamed veggies. White rice or jasmine rice works great. You can also use brown rice for a healthier option. For veggies, try broccoli, snap peas, or carrots. To present the dish, place the chicken on a platter. Drizzle extra teriyaki sauce on top for color. Add a side of rice and veggies for a complete meal. For the full recipe, check out the details above. Baked teriyaki chicken thighs blend tender chicken with sweet and savory flavors. We explored key ingredients, preparation steps, and cooking methods. We also shared tips for crispy skin and avoiding common mistakes. You can easily customize this dish with variations or enjoy leftovers the next day. With this guide, you can make a delicious meal that will impress anyone. Cooking at home can be simple and fun!

Baked Teriyaki Chicken Thighs

Delight your taste buds with these easy Baked Teriyaki Chicken Thighs! This mouthwatering recipe combines juicy chicken with a flavorful teriyaki sauce made from soy sauce, honey, and fresh ginger for an irresistible meal. Perfect for any night, it's quick to prepare and sure to impress. Click here to explore step-by-step instructions and make this savory dish your new favorite family dinner! Enjoy the deliciousness today!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1/2 cup soy sauce (low sodium)

1/4 cup honey

1/4 cup rice vinegar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch (optional, for thickening)

1 tablespoon sesame seeds

2 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking dish with aluminum foil for easy cleanup.

    In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

      If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry, then add it to the bowl and stir well.

        Pat the chicken thighs dry with paper towels and season them with salt and pepper.

          Place the chicken thighs skin-side up in the prepared baking dish. Pour the teriyaki sauce over the chicken, ensuring it is evenly coated.

            Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

              Halfway through baking, baste the chicken with the sauce in the dish for extra flavor and moisture.

                Once done, remove the chicken from the oven and let it rest for 5 minutes.

                  Sprinkle sesame seeds and sliced green onions over the chicken thighs before serving.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken thighs on a platter with extra teriyaki sauce drizzled on top and a side of steamed rice and seasonal vegetables.