Crispy Teriyaki Chicken Thighs
Imagine sinking your teeth into juicy, tender chicken, its crispy skin perfectly glazed with a sweet and tangy teriyaki sauce. Crispy Teriyaki Chicken Thighs bring a mouthwatering flavor that lights up your dining experience. The aroma fills your kitchen as the chicken roasts to golden perfection, making this dish irresistible.
Ingredients
- Bone-in, skin-on chicken thighs (4 pieces)
- Soy sauce (¼ cup)
- Honey (2 tablespoons)
- Rice vinegar (1 tablespoon)
- Garlic, minced (3 cloves)
- Fresh ginger, grated (1 tablespoon)
- Sesame oil (1 teaspoon)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, ginger, and sesame oil. Whisk until fully blended.
- Place chicken thighs in a resealable bag or dish, pour the marinade over them, ensure coating, seal the bag or cover the dish, and marinate in the refrigerator for at least 15 minutes, or up to 2 hours.
- Remove chicken from the marinade, shaking off excess liquid. Place thighs skin-side up on a baking sheet lined with parchment paper.
- Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and skin is crispy.
- Let chicken rest for a few minutes, garnish with sliced green onions and sesame seeds before serving.
Notes
For extra crispiness, pat the chicken thighs dry with paper towels before marinating. Make the marinade ahead of time and store it in the refrigerator. If you're short on time, a quick 15-minute marinade still yields great flavor.