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Teriyaki chicken has carved its niche in global cuisine, delighting taste buds across various cultures. Originating from Japan, this dish has become a staple in many households, thanks to its captivating blend of sweet and savory flavors. The magic lies in the sauce—an exquisite mix of soy sauce, sugar, mirin, and often a hint of ginger or garlic—that transforms ordinary chicken into a culinary masterpiece.

Sticky Teriyaki Chicken Thighs

Discover the deliciously simple recipe for Sweet & Savory Sticky Teriyaki Chicken Thighs, a flavorful dish that elevates a beloved classic. This dish features juicy chicken thighs marinated in a rich blend of soy sauce, sugar, mirin, and aromatic ginger and garlic. Perfect for cooks of all experience levels, the recipe guides you through marinating, baking, and creating a sticky glaze that will impress your family and friends. Enjoy a satisfying meal that's both comforting and full of flavor.
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Ingredients
  

6 bone-in, skin-on chicken thighs

1 cup soy sauce (low-sodium preferred)

1/2 cup brown sugar

1/4 cup honey

1/4 cup rice vinegar

2 tablespoons sesame oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons water

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk the mixture until the sugar is dissolved. Reserve 1/2 cup of the marinade for basting later. Place the chicken thighs in a large resealable bag or shallow dish, pour the marinade over, ensuring the chicken is well coated. Seal or cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Prepare the Baking Dish: Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. This will allow the heat to circulate around the chicken and help it cook evenly.

        Bake the Chicken: Remove the chicken from the marinade and place it on the wire rack, skin side up. Bake in the preheated oven for about 30 minutes.

          Create the Sticky Glaze: While the chicken is baking, bring the reserved marinade to a boil in a small saucepan over medium heat. In a small bowl, mix together the cornstarch and water until smooth, then add to the boiling marinade. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens into a sticky glaze.

            Baste and Finish Cooking: After 30 minutes, carefully remove the chicken from the oven and baste generously with the sticky glaze. Return the chicken to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is caramelized.

              Garnish and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Drizzle any remaining glaze over the chicken, and garnish with sliced green onions and sesame seeds before serving. Pair with steamed rice or stir-fried vegetables for a complete meal.

                Prep Time, Total Time, Servings: 15 min | 1 hr 10 min | Serves 4