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Bone in teriyaki chicken thighs garnished with sesame seeds and green onions

Bone-In Teriyaki Chicken Thighs

Enjoy crispy-skinned, juicy bone-in chicken thighs coated in a homemade teriyaki sauce that perfectly balances sweet and savory flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in chicken thighs
  • 1/3 cup soy sauce Opt for a high-quality, naturally brewed soy sauce for a richer flavor.
  • 1/4 cup brown sugar Using dark brown sugar enhances the caramel notes.
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated Ginger helps tenderize the chicken.
  • 1 tablespoon rice vinegar Brightens the dish.
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch Used to thicken the sauce.
  • 1/4 cup water
  • 2 pieces green onions, sliced For garnish.
  • 1 teaspoon sesame seeds For garnish.
  • 3 cups cooked white rice For serving.

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels, allowing the skin to brown beautifully during cooking.
Sauce Preparation
  1. In a medium bowl, whisk together the soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, cornstarch, and water until smooth.
Cooking Chicken
  1. Heat a heavy-bottomed cast iron skillet over medium heat. Place the chicken thighs skin-side down and cook for 7 to 8 minutes until golden brown and some of the fat has rendered.
  2. Carefully flip the chicken and cook for another 5 minutes on the second side.
Finishing Touches
  1. Pour the teriyaki sauce into the skillet around the chicken and reduce the heat to medium-low.
  2. Loosely cover and simmer for 15 to 18 minutes, turning the chicken once, until fully cooked and tender.
  3. Remove the lid and spoon the thickening sauce over the chicken for 2 to 3 minutes until it coats the chicken beautifully.
Serving
  1. Sprinkle with sliced green onions and sesame seeds, then serve hot over fluffy, cooked white rice.

Notes

To reheat, place chicken thighs in an oven at 350°F for about 15-20 minutes until warmed through. Store leftover teriyaki sauce in an airtight container. DO NOT microwave to maintain the crispy skin and texture.