Indulge in these savory sticky teriyaki chicken thighs, baked to perfection in the oven. A delicious and easy meal for any night! 151 characters.
Ingredients
Scale
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
In a large bowl, combine soy sauce, honey, rice vinegar, minced garlic, ground ginger, and sesame oil. Place chicken thighs in the marinade, ensuring they are generously coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
Preheat your oven to 425°F (220°C).
After marination, remove the chicken thighs from the marinade (reserve the marinade for the sauce). Arrange them in a single layer on a baking sheet lined with parchment paper.
Bake the chicken thighs for 25-30 minutes until fully cooked and the internal temperature reaches 165°F (75°C).
While the chicken is baking, pour the reserved marinade into a small saucepan over medium heat. Bring to a simmer and add the cornstarch-water mixture, stirring constantly until thickened, about 2-3 minutes.
Once the chicken is done, brush generously with the sticky sauce and let it sit for a few minutes before serving. Garnish with sesame seeds.
Notes
Discover the ultimate homemade twist on the classic teriyaki chicken recipe with these easy-to-make Sticky Teriyaki Chicken Thighs.
