From our Popular Recipe results for Boneless Skinless Chicken Thighs
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Teriyaki Chicken Thighs
Ingredients
Makes 4 Servings
- ½ cup soy sauce
- ½ cup water
- 1 tablespoon minced garlic (about 3 good-sized cloves)
- 1 tablespoon minced fresh ginger
- 1 tablespoon dark brown sugar
- 1 tablespoon honey
- 8 chicken thighs (6 to 8 ounces each)
Method
- Adjust the oven rack to the center position and preheat the oven to 400°f
- In a medium bowl or a jar with a tight-fitting lid, combine the soy sauce, water, garlic, ginger, brown sugar, and honey
- Whisk or shake to mix well
- Rinse the chicken thighs under cold water, pat them dry with paper towels, and arrange them, skin side up, in a single layer in a 9-by 13-inch baking pan
- Pour the sauce over the chicken
- Bake in the center of the oven for 30 minutes, uncovered and undisturbed
- A lot of liquid will have accumulated in the pan
- Baste the chicken by spooning this liquid over the tops of the thighs several times, and then bake for 15 minutes longer
- Baste again, and cook 15 minutes more
- Check the internal temperature of the chicken with an instant-read thermometer inserted parallel to the bone (but not actually touching it) in one of the thighs
- If it registers 170°f, the chicken is done
- If not, remove the thermometer, baste again, and bake for up to 20 more minutes, checking the temperature and basting every 10 minutes or so until the thermometer reads 170°f
- Transfer the chicken to a plate or a platter and let it rest for 5 to 10 minutes
- Meanwhile, using a hot pad or an oven mitt, tip the pan and use a large spoon to skim off and discard most of the clear yellow fat that will have accumulated on the surface of the sauce
- Serve the chicken hot, warm, or at room temperature, with some of the sauce spooned over it