Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry and season generously with salt and pepper.
- Heat vegetable oil in a cast iron skillet over medium-high heat. Sear the chicken skin-side down for about 5-7 minutes until golden brown, then flip and cook for another 3-4 minutes.
- In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a simmer.
- Mix cornstarch with water to create a slurry; add this to the sauce and cook until thickened.
- Pour half of the teriyaki sauce over the seared chicken thighs and bake in the oven for 20-25 minutes.
- Brush remaining sauce over cooked thighs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 thigh (165g)
- Calories: 320
- Sugar: 14g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg