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Teriyaki Chicken Thighs

Teriyaki Chicken Thighs


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)


  1. Adjust the oven rack to the center position and preheat the oven to 400°f
  2. In a medium bowl or a jar with a tight-fitting lid, combine the soy sauce, water, garlic, ginger, brown sugar, and honey
  3. Whisk or shake to mix well
  4. 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
  5. Pour the sauce over the chicken
  6. Bake in the center of the oven for 30 minutes, uncovered and undisturbed
  7. A lot of liquid will have accumulated in the pan
  8. Baste the chicken by spooning this liquid over the tops of the thighs several times, and then bake for 15 minutes longer
  9. Baste again, and cook 15 minutes more
  10. 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
  11. If it registers 170°f, the chicken is done
  12. 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
  13. Transfer the chicken to a plate or a platter and let it rest for 5 to 10 minutes
  14. 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
  15. Serve the chicken hot, warm, or at room temperature, with some of the sauce spooned over it

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